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Founders KBS Clone

310 calories 32 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Google
Calories: 310 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created Saturday December 5th 2015
1.093
1.024
9.01%
65
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
13.25 lb American - Pale 2-Row13.25 lb Pale 2-Row 37 1.8 76.8%
1.5 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.7%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.3%
0.75 lb Belgian - Chocolate0.75 lb Chocolate 30 340 4.3%
0.5 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.9%
0.5 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
17.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 43.82 25%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 25 min 12.24 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 10 min 8.94 43.8%
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Sparge 155 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2.5 oz Belgian bittersweet chocolate Flavor Boil 15 min.
1.5 oz Unsweetened cocoa Flavor Boil 15 min.
2 oz Ground Sumatran coffee Flavor Boil 0 min.
2 oz cold-brewed Kona coffee Flavor Secondary 0 min.
0.25 oz Bourbon French Oak chips Flavor Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: keg       Amount: 5       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

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
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-12-05 12:41 UTC
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