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Founder's Brewing's Breakfast Stout Clone

235 calories 19 carbs
Beer Stats
Method: Extract
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Efficiency: 70% (steeping grains only)
Source: http://www.byo.com/stories/issue/article/issues/258-januaryfebruary-2009/1911-founders-brewings-breakfast-stout-clone
Calories: 235 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Tuesday January 24th 2012
1.072
1.010
8.11%
28.38
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%
8.3 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
1.38 lb Flaked Oats1.38 lb Flaked Oats 33 120 3.5%
1 lb American - Chocolate1 lb Chocolate 33 120 3.5%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 120 3.5%
0.56 lb Belgian - De-Bittered Black0.56 lb De-Bittered Black 33 120 3.5%
0.44 lb American - Caramel / Crystal 120L0.44 lb Caramel / Crystal 120L 33 120 3.5%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.1 oz Nugget1.1 oz Nugget Hops Pellet 14 Boil 60 min 52.4%
0.5 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 23.8%
0.5 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 23.8%
 
Other Ingredients
Amount Name Type Use Time
2 oz Gound Sumatran Coffee Flavor Boil 1 min.
2 oz Gound Kona Coffee Flavor Secondary 0 min.
2.5 oz Dark, Bittersweet Baker's Chocolate Flavor Boil 1 min.
1.5 oz Unsweetened Chocolate Baking Nibs Flavor Boil 1 min.
0.5 tsp Yeast Nutrient Fining Boil 15 min.
0.5 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1
Attenuation (custom):
86%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       Amount: 3 weeks (min.) at 8 psig      
 
Notes

(5 gallons/ 19 L, extract with grains) OG = 1.078 FG = 1.020 IBUs = 60 SRM = 59 ABV = 7.5 %

Step by Step:
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.

All-grain option:
This is a single step infusion mash. Replace the malt extracts with 13.2 lbs. (6 kg) 2-row pale malt. Mix the crushed grains with 3.75 gallons (14 L) of 172 °F (78° C) water to stabilize at 155 ºF (68º C) for 60 minutes. Sparge slowly with 175 ºF (79º C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1 oz. (28 g) and the 30 minute addition to 0.4 oz. (11 g) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2012-03-25 20:42 UTC
Other Brewers Who Brewed This Recipe:
dj03820
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