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FBS Clone

268 calories 29.7 g 12 oz
Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: http://byo.com/stories/issue/item/1857-founder’s-b
Calories: 268 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created Thursday October 29th 2015
1.080
1.023
7.5%
42.38
50
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 49.9%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 15.1%
8 oz Maltodextrin8 oz Maltodextrin 39 0 3.8%
9.1 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
22 oz Rolled Oats22 oz Rolled Oats 33 2.2 10.4%
1 lb Belgian - Chocolate1 lb Chocolate 30 340 7.6%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 5.7%
9 oz Belgian - De-Bittered Black9 oz De-Bittered Black 34 566 4.3%
7 oz American - Caramel / Crystal 120L7 oz Caramel / Crystal 120L 33 120 3.3%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 37.27 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 4.6 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 2 min 0.51 25%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
1 tsp yeast nutrient Other Boil 15 min.
2 oz Cocoa nibs Flavor Boil 5 min.
2 oz cocoa powder Flavor Boil 15 min.
3 oz whole bean coffee Flavor Boil 5 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Founders Breakfast Stout extract clone based on http://byo.com/stories/issue/item/1857-founder’s-brewings-breakfast-stout-clone. Some variations, but stats look pretty close. Fermentation temp. started out around 72, but dropped and has held steady at 68.

Fermentation stopped at 1.028. Yeast was under pitched and extract may have been too old.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-10-30 13:00 UTC
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