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Founders Brewing Co.’s Breakfast Stout clone

289 calories 30.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 14.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew our Own
Calories: 289 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created: Wednesday July 10th 2019
20.8 °P
5.8 °P
8.4%
60.8
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.20 lb American - Pale 2-Row13.2 lb American - Pale 2-Row 37 1.8 76.2%
22 oz Flaked Oats22 oz Flaked Oats 33 2.2 7.9%
1 lb American - Chocolate1 lb Chocolate 29 350 5.8%
9 oz Belgian - De-Bittered Black9 oz De-Bittered Black 34 566 3.2%
7 oz American - Caramel / Crystal 120L7 oz Caramel / Crystal 120L 33 120 2.5%
12 oz American - Black Malt12 oz Black Malt 28 500 4.3%
277.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Nugget1.1 oz Nugget Hops Pellet 14 Boil 60 min 54.66 52.4%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 6.14 23.8%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 23.8%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
56.70 g Ground Sumatran Coffee Flavor Boil 0 min.
57 g Ground Kona Coffee Flavor Primary 7 days
71 g dark, bittersweet chocolate Flavor Boil 0 min.
43 g unsweetened chocolate baking nibs Flavor Boil 0 min.
2.40 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 g Whirlfloc Water Agt Boil 15 min.
5.50 g Calcium Chloride Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 31.57 psi       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
My Common Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 175 °F --
6.5 gal Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.5 26  
Mash volume with grains 7.88 31.5  
Grain absorption losses -2.17 -8.7  
Remaining sparge water volume (equipment estimates 2.5 g | 10 qt) 3.42 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.92 39.7
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. Vorlauf, then sparge slowly with
175°F (79°C) water. Add the hops and Irish moss according to times indicated in the ingredients list. Add the Sumatran
coffee and two chocolate varieties at the end of the boil. Pitch the yeast and ferment at 68°F (20°C) until final gravity is
reached. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or
keg. Carbonate and age for 2 weeks

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  • Last Updated: 2019-07-10 16:42 UTC