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Fordy Breakfast Burbon Stout

Method: Partial Mash
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EricF
Calories: 320 calories (Per 12oz)
Carbs: 32 g (Per 12oz)

Created: Friday January 1st 2021

beer

by dnezmusic

OG: 1.091 FG: 1.019 ABV: 9.5% IBU: 74

Original Gravity:

1.096

Final Gravity:

1.023

ABV (standard):

9.5%

IBU (tinseth):

77.8

SRM (morey):

45.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Liquid Malt Extract - Amber8 lb Liquid Malt Extract - Amber	35	10	44.4%
7.50 lb	Great Western - Organic Premium 2-Row7.5 lb Organic Premium 2-Row	37	2	41.7%
0.75 lb	Flaked Oats0.75 lb Flaked Oats	33	2.2	4.2%
0.75 lb	American - Chocolate0.75 lb Chocolate	29	350	4.2%
0.50 lb	United Kingdom - Roasted Barley0.5 lb Roasted Barley	29	550	2.8%
0.25 lb	Weyermann - Carafa Special Type III0.25 lb Carafa Special Type III	29.9	525	1.4%
0.25 lb	American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L	33	120	1.4%
18 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Yakima Valley Hops - Warrior1.5 oz Warrior Hops	Pellet	17.8	Boil	60 min	67.41	42.9%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	3.8	Boil	15 min	4.76	28.6%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	15 min	5.64	28.6%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Yakima Valley Hops - Warrior (Pellet)	67.41	42.9%
1 oz	Tettnanger (Pellet)	4.76	28.6%
1 oz	Willamette (Pellet)	5.64	28.6%
3.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12.5 qt		Strike	170 °F	155 °F	60 min
12 qt		Sparge	160 °F	155 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
6.70 tsp	Irish Moss	Fining	Boil	1 hr.
2 oz	Cocao Nibs	Flavor	Whirlpool	10 min.
3 oz	Bakers Chocolate	Flavor	Secondary	7 days
4 oz	Coffee	Flavor	Secondary	7 days
4 oz	Burbon soaked oak chips	Flavor	Secondary	7 days
3 each	Vanilla Bean	Flavor	Secondary	7 days

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 167 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9 psi Temp: 41 °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

Notes

4 oz oak chips soaked in 6 oz. Kentucky burbon.
Soaked oak chips in a tincture of burbon and vanilla bean.
Dissolved chocolate in espresso prior to adding to secondary fermenter.

Last Updated and Sharing

229

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Public: Yup, Shared
Last Updated: 2022-11-06 01:36 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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