Breakfast Stout KBS - Beer Recipe - Brewer's Friend

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Breakfast Stout KBS

273 calories 28.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Me
Calories: 273 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Thursday March 29th 2018
1.082
1.021
8.0%
52.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 71.3%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 5.9%
1.20 lb American - Roasted Barley1.2 lb Roasted Barley 33 300 5.7%
1.10 lb American - Chocolate1.1 lb Chocolate 29 350 5.2%
0.75 lb American - Black Barley0.75 lb Black Barley 27 530 3.6%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 3.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.8%
21.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 44.27 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.47 25%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 10 min 2.35 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Sumatran Coffee Flavor Boil 0 min.
2.50 oz Bakers Chocolate Flavor Boil 0 min.
2 oz Kona Coffee Flavor Secondary 0 min.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 qt Mash -- -- 155 °F --
Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.89 31.6  
Mash volume with grains 9.58 38.3  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 2.81 g | 11.3 qt) 2.49 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.38 41.5
Equipment Profile Used: System Default
 
Notes

Mash temp 172 level to 155

Sumatra Coffee and Chocolate at flameout

10 Days Primary

Kona Coffee secondary

Conditioning 10 days

*Mash @ 151
Sparing using pitchers 170-165
collect 7 gallons
boil 90 min
OG 1.082


Turned into a KBS
16 days in Journey man barrel
prep barrel by 120 degree H20 inside and out
Handle of Jim Beam 24hrs rotate barrel

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  • Last Updated: 2018-05-11 00:13 UTC