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(2015-12-31) KBS Clone

324 calories 35 carbs
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 18.6 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 324 calories (Per 12oz)
Carbs: 35 g (Per 12oz)
Created Sunday December 27th 2015
23.0 °P
6.9 °P
9.11%
70.31
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
31 lb United Kingdom - Pale 2-Row31 lb Pale 2-Row 38 2.5 76.9%
3.5 lb Flaked Oats3.5 lb Flaked Oats 33 2.2 8.7%
1.75 lb United Kingdom - Roasted Barley1.75 lb Roasted Barley 29 550 4.3%
1.75 lb United Kingdom - Chocolate1.75 lb Chocolate 34 425 4.3%
1.15 lb Belgian - De-Bittered Black1.15 lb De-Bittered Black 34 566 2.9%
1.15 lb American - Caramel / Crystal 120L1.15 lb Caramel / Crystal 120L 33 120 2.9%
40.3 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
3 oz Nugget3 oz Nugget Hops Pellet 13 Boil 60 min 50.75 33.3%
2.5 oz Willamette2.5 oz Willamette Hops Pellet 5 Boil 25 min 11.31 27.8%
3.5 oz Willamette3.5 oz Willamette Hops Pellet 5 Boil 10 min 8.26 38.9%
 
Mash Guidelines
Amount Description Type Temp Time
10 gal Sacc Rest Temperature 154 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3 oz Cocoa Nibs Flavor Boil 20 min.
5 oz Belgian Bittersweet Chocolate Flavor Boil 20 min.
4 oz Ground Sumatra Coffee Flavor Boil 1 min.
4 oz Cold Brew Kona Coffee (Prim Ferm) Flavor Primary --
4 each American Light Toast White Oak Flavor Kegging --
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

5 yeast packs in 1.5gal starter which was decanted after 4 days into fermenter.

Added one 4" section of bourbon or oak infused oak spiral plus soaking alcohol to each keg. Aging time TBD (Approx 6 weeks). Rum keg will include 2oz molasses and one star anise flower.

Racked 11.5 gal to fermenter. Cold break loss about 1 quart.

At 5 months, this is a very close (and delicious) approximation of KBS

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-05-17 13:13 UTC
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