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Founders Breakfast Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Joe 6-pack
Calories: 280 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)

Created: Saturday October 7th 2017

Original Gravity:

1.084

Final Gravity:

1.021

ABV (standard):

8.2%

IBU (tinseth):

61.0

SRM (morey):

48.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	United Kingdom - Maris Otter Pale14 lb Maris Otter Pale	38	3.75	75.7%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	10.8%
0.75 lb	American - Roasted Barley0.75 lb Roasted Barley	33	300	4.1%
0.75 lb	American - Chocolate0.75 lb Chocolate	29	350	4.1%
0.50 lb	Belgian - De-Bittered Black0.5 lb De-Bittered Black	34	566	2.7%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	2.7%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nugget1 oz Nugget Hops	Pellet	14	Boil	60 min	43.64	28.6%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	25 min	9.75	28.6%
1.50 oz	Willamette1.5 oz Willamette Hops	Pellet	4.5	Boil	10 min	7.63	42.9%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	43.64	28.6%
2.50 oz	Willamette (Pellet)	17.38	71.5%
3.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Infusion	--	154 °F	60 min
4.5 gal	use 1qt Pyrex	Fly Sparge	--	170 °F	--
Starting Mash Thickness: 1.3 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2.50 oz	bitterweet baker's chocolate	Flavor	Boil	10 min.
1 tsp	Irish moss	Fining	Boil	10 min.
1.50 oz	unsweetened cocoa nibs	Flavor	Boil	10 min.
2 oz	Sumatran coffee (ground in loose muslin bag)	Spice	Boil	--
2 oz	Kona cold brew coffee (2oz of grounds in 12oz of water - 1 day before bottling)	Flavor	Bottling	1 days

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 421 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: corn sugar Amount: 4.0 oz

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
add to strike water: 1 tsp Gypsum + 1.5 tsp CaCl add to sparge water: 0.5 tsp Gypsum + 0.5 tsp CaCl
Mash Chemistry and Brewing Water Calculator

Notes

Minor disaster...lost 0.75 gallons of wort while aerating on tile floor -
slipped out of my hands & spilled :(

Since I removed most of the cocoa nibs from the wort (didn't put nibs in muslin bag or mesh ball), added 1.5 oz to fermentor at day 10 (Depth Charge)

Did not add cold-brew Kona - added 1.5 oz of Guatamalen beans into fermentor at day 10 (Depth Charge)

Brewed on 10/7, plan to bottle on 10/22
OG: 1.081, FG: 1.020 --> 8.0% abv

Last Updated and Sharing

721

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Brews

Public: Yup, Shared
Last Updated: 2017-11-09 03:27 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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Joe 6-pack • 12/02/2017 at 05:45am
This recipe was very close to the original except the way I made it with a dark roast cold coffee addition added a heavier coffee aroma...still a delicious brew! I'm very proud of this one!

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