Breakfast Stout - Beer Recipe - Brewer's Friend

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Breakfast Stout

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.108 (recipe based estimate)
Post Boil Gravity: 1.238 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jpuck92
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday March 4th 2020
1.065
1.015
6.5%
47.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Ireland - Stout Malt10 lb Stout Malt 37 2 72.1%
1 lb New Zealand - Dark Crystal Malt1 lb Dark Crystal Malt 35.4 96.45 7.2%
0.40 lb United Kingdom - Coffee Malt0.4 lb Coffee Malt 36 150 2.9%
0.35 lb Briess - Dark Chocolate Malt0.35 lb Dark Chocolate Malt 33 420 2.5%
1.13 lb United Kingdom - Roasted Barley1.125 lb Roasted Barley 29 550 8.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 7.2%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.66 oz Nugget1.66 oz Nugget Hops Pellet 14 Boil 60 min 47.57 100%
1.66 oz / $ 0.00
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
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
16.7 qt Batch Sparge 160 °F 152 °F 60 min
16.25 qt Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.83 19.3  
Mash volume with grains (equipment estimates 1.86 g | 7.4 qt) 5.86 23.4  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 0.01 g | 0 qt) 0.03 0.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.97 g | 11.9 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.86 19.4
Equipment Profile Used: System Default
"Breakfast Stout" Sweet Stout beer recipe by Jpuck92. All Grain, ABV 6.52%, IBU 47.57, SRM 50, Fermentables: (Stout Malt, Dark Crystal Malt, Coffee Malt, Dark Chocolate Malt, Roasted Barley, Belgian Candi Syrup - D-180) Hops: (Nugget)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-03-04 03:49 UTC