Bellthorpe Breakfast Stout - Beer Recipe - Brewer's Friend

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Bellthorpe Breakfast Stout

267 calories 27.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 18.9 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Founders
Calories: 267 calories (Per 330ml)
Carbs: 27.7 g (Per 330ml)
Created: Sunday February 10th 2019
1.086
1.022
8.4%
79.5
50.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.95 kg American - Pale 2-Row2.95 kg Pale 2-Row 37 1.8 75.6%
0.25 kg American - Chocolate0.25 kg Chocolate 29 350 6.4%
170 g American - Roasted Barley170 g Roasted Barley 33 300 4.4%
120 g German - De-Husked Caraf II120 g De-Husked Caraf II 32 418 3.1%
312 g Flaked Oats312 g Flaked Oats 33 2.2 8%
99 g American - Caramel / Crystal 120L99 g Caramel / Crystal 120L 33 120 2.5%
3,901 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 15 Boil 60 min 72.52 54.5%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 30 min 6.97 22.7%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 0 min 22.7%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Ethiopian Coffe Spice Boil 5 min.
50 g Unsweetened Cacao nibs Spice Boil 5 min.
3 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.6 L Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.2 L) 23.7
Mash volume with grains (equipment estimates 22.7 L) 26.3
Grain absorption losses -3.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.4 L) 18.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 9.5
Volume into fermentor 9.5
Total: 23.7  
Equipment Profile Used: System Default
 
Notes

Mash the crushed grains with 5 gallons (19 L) of water at 155°F (68°C) for 60 minutes. Add the hops and Irish moss according to times indicated in the ingredients list. Add the coffee (coarse ground) and cocoa nibs at the secondary. Pitch the yeast and ferment at 68°F (20°C) until final gravity is reached. Carbonate and age for 2 weeks.

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  • Last Updated: 2019-02-16 22:36 UTC