Breakfast Stout #2 - Beer Recipe - Brewer's Friend

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Breakfast Stout #2

285 calories 31.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 10 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 58.5% (ending kettle)
Calories: 285 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Wednesday January 23rd 2019
1.085
1.024
8.1%
69.3
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 79%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 7.4%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 4.9%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 3.7%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 2.5%
1 lb American - Black Malt1 lb Black Malt 28 500 2.5%
40.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 60 min 57.27 25%
3 oz Fuggles3 oz Fuggles Hops Pellet 4.5 Boil 15 min 11.99 37.5%
3 oz Fuggles3 oz Fuggles Hops Pellet 4.5 Boil 0 min 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Unsweetened Cacao Nibs Other Boil --
6.34 oz Ghiradelli Intense Dark Chocolate 86% Cacao 2 3.17 Bars Other Boil --
8 oz Coarse Columbian Supremo Grounds Other Boil --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 774 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.3 gal (53.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.3 gal (5.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.37 gal (53.46 qt). Suggest reducing initial water volume to 8.76 gal (35.04 qt) and adding 1.37 gal (5.46 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1 qt/lb 10.13 40.5  
Mash volume with grains 13.37 53.5  
Grain absorption losses -5.06 -20.3  
Remaining sparge water volume 10.19 40.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.3 g | 53.2 qt) 15 60  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil volume (equipment estimates 11.7 g | 46.8 qt) 10 40  
Estimated amount in fermentor 10 40  
Total: 20.31 81.3
Equipment Profile Used: System Default
 
Notes

Wort Start 1.060

3 vials yeast starter. Put ground coffee at flameout, in a hop bag.

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  • Last Updated: 2019-02-01 18:58 UTC