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Founders Brewing Co. - Breakfast Stout Clone

236 calories
Method: Partial Mash
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Rating:
41

Calories: 236 calories (Per 12oz)
Share: <EMBED>
1.071
1.018
7.03%
59.39
40
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6.6 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 53.1%
1.7 lb Dry Malt Extract - Light1.7 lb Dry Malt Extract - Light 42 4 13.7%
22 oz Flaked Oats22 oz Flaked Oats 33 2.2 11.1%
1 lb American - Chocolate1 lb Chocolate 29 350 8%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 6%
9 oz American - Black Malt9 oz Black Malt 28 500 4.5%
7 oz American - Caramel / Crystal 120L7 oz Caramel / Crystal 120L 33 120 3.5%
12.43 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 55.29
0.6 oz Willamette0.6 oz Willamette Hops Pellet 4.5 Boil 30 min 4.1
0.4 oz Willamette0.4 oz Willamette Hops Pellet 4.5 Boil 0 min
 
Mash Guidelines
Amount Description Type Temp Time
2 galMash grains--155 °F30 min
2 qtRinse grains and follow instructions below..Sparge155 °F--
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
2.5 oz Dark, bittersweet baker's chocolate Flavor Boil 0 min.
2 oz Ground Sumatran Coffee Flavor Boil 0 min.
1.5 oz Unsweetened chocolate baking nibs Flavor Boil 0 min.
2 oz Ground Kona Coffee Flavor Secondary --
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 180 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile: London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Use filtered water and add salts to attain the above water profile.
Mash Chemistry and Brewing Water Calculator
 
Notes
Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.
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View Count: 1992
Brew Count: 0
Last Updated: 2018-09-04 03:47 UTC
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Mirandax 09/04/2018 at 03:47am
4 of 5

Hi,
I've brewed this recipe, the beer is still in the fermenter process (7 days today).
Just wondering if could give some extra details on how did you add the coffee?

I've been tasting my samples and the beer still quite green. (I am newbie yet, this is my first beer!). So I am very anxious how this beer will taste like!
Cheers. Nice recipe by the way.



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