Brewer's Friend

Print

Founders Breakfast Stout

235 calories 24.2 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 80% (brew house)
Source: BYO
Calories: 235 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Thursday September 14th 2017
1.076
1.019
7.5%
58.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg American - Pale 2-Row6.5 kg Pale 2-Row 37 1.8 75.9%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 8.2%
0.49 kg United Kingdom - Chocolate0.49 kg Chocolate 34 425 5.7%
0.38 kg United Kingdom - Roasted Barley0.38 kg Roasted Barley 29 550 4.4%
0.27 kg German - Carafa III0.27 kg Carafa III 32 535 3.2%
0.22 kg United Kingdom - Extra Dark Crystal 120L0.22 kg Extra Dark Crystal 120L 33 120 2.6%
8.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Nugget45 g Nugget Hops Pellet 14 Boil 60 min 52.17 61.6%
14 g Willamette14 g Willamette Hops Pellet 4.5 Boil 30 min 4.01 19.2%
14 g Willamette14 g Willamette Hops Pellet 4.5 Hopback at 100 °C 0 min 2.33 19.2%
73 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g ground Sumatran coffee Flavor Boil --
60 g ground Kona coffee (cold brew) Flavor Bottling --
77 g bittersweet bakers chocolate (70%) Flavor Boil --
47 g unsweetened chocolate nibs Flavor Boil --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 497 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: table sugar       CO2 Level: 2.1 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 27.4
Mash volume with grains 33
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 15.1 L) 14.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27.1
Hops absorption losses (hopback) -0.1
Going into fermentor 27
Total: 41.5  
Equipment Profile Used: System Default
 
Notes

Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.

Last Updated and Sharing
 
666
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-11-05 11:32 UTC