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Grab A Donut Breakfast Stout

236 calories 25 carbs
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Converted from Extract Recipe
Calories: 236 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Saturday November 19th 2016
1.071
1.018
7.02%
58.03
40
n/a
 
Brew Log History

Target 68°F
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Fermentables
Amount Fermentable PPG °L Bill %
10.5 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 71.8%
1.375 lb Flaked Oats1.375 lb Flaked Oats 33 2.2 9.4%
1 lb American - Chocolate1 lb Chocolate 29 350 6.8%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 5.1%
9 oz Belgian - De-Bittered Black9 oz De-Bittered Black 34 566 3.8%
7 oz American - Caramel / Crystal 10L7 oz Caramel / Crystal 10L 35 10 3%
14.63 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.1 oz Nugget1.1 oz Nugget Hops Pellet 14 Boil 60 min 52.17 52.4%
0.5 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.86 23.8%
0.5 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 23.8%
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Mash-in at 169 Infusion 155 °F 60 min
4.5 gal Collect 6.5 Gallons Sparge 170 °F --
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 oz Ground Sumatra Coffee Flavor Boil 1 min.
2 oz Ground Kona Coffee Flavor Secondary --
2.5 oz Dark Bittersweet Bakers Chocolate Flavor Boil 1 min.
1.5 oz Unsweetened Chocolate Bakers Nibs Flavor Boil 1 min.
0.5 tsp Yeast Nutrient Fining Boil 15 min.
0.5 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
Yeast Pitch Rate and Starter Calculator
 
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

Collect 6.5 gallons wort
Cold Brew the Kona for addition to secondary. Condition 1 week in secondary before bottling.
2L 1.036 starter with one yeast bottle.
Original was Wyeast 1056

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-01-11 01:38 UTC
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