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Kentucky Breakfast Stout

127 calories 12 g 12 oz
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 127 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created Wednesday September 28th 2016
1.039
1.008
4.12%
74.77
47.35
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb American - Pale 2-Row13.25 lb Pale 2-Row 37 1.8 76.8%
1.50 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%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
17.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 58.45 44.4%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 25 min 16.32 55.6%
2.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
-- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Belgian bittersweet chocolate Other Boil 15 min.
1.50 oz Unsweetend Cocoa nibs Other Boil 15 min.
2 oz Ground sumatran coffee Flavor Boil --
2 oz Cold brewed Kona coffee Flavor Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

OG 1.092
To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.

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  • Public: Yup, Shared
  • Last Updated: 2016-09-28 19:40 UTC
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