Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.50 oz |
Nugget1.5 oz Nugget Hops |
|
Pellet |
14 |
Boil at 212 °F
|
30 min |
20.77 |
42.9% |
|
1 oz |
Willamette1 oz Willamette Hops |
|
Pellet |
4.5 |
Boil at 212 °F
|
30 min |
4.45 |
28.6% |
|
1 oz |
Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops |
|
Pellet |
5 |
Boil at 212 °F
|
60 min |
6.43 |
28.6% |
|
3.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
2.5 gal |
|
Infusion |
155 °F |
155 °F |
60 min |
|
7.5 gal |
|
Fly Sparge |
155 °F |
175 °F |
25 min |
Starting Mash Thickness:
1.5 qt/lb
|
Priming
|
Method: sucrose
Amount: 4.2 oz
Temp: 68 °F
CO2 Level: 1.65 Volumes |
Target Water Profile
Balanced Profile
Notes
econdary:
Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
original recipe:
Here's a recipe from Jul/Aug 2010 Zymurgy. The recipe was built with guidance from Jeremy Kosmicki, Founders head brewer. My buddy made this and it was as good as, or maybe even better than, the real deal. Per the article "this is not an exact ounce-for-ounce recipe, but the brewery was able to share proportions".
FOUNDERS KBS CLONE
5 US Gallons
FERMENTABLES
13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.5 lb 120L crystal malt
HOPS
1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)
2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)
YEAST
American or California Ale yeast
DIRECTIONS
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%
Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-02-10 13:24 UTC
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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 $ |
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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