Brew Log History
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.76 oz |
Nugget1.76 oz Nugget Hops |
|
Pellet |
14.3 |
Boil
|
60 min |
40.56 |
52.4% |
|
0.80 oz |
Willamette0.8 oz Willamette Hops |
|
Pellet |
5 |
Boil
|
30 min |
4.95 |
23.8% |
|
0.80 oz |
Willamette0.8 oz Willamette Hops |
|
Pellet |
5 |
Whirlpool
|
0 min |
3.75 |
23.8% |
|
3.36 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.76 oz |
Nugget (Pellet) 1.7599999959741 oz Nugget (Pellet) Hops |
|
40.56 |
52.4% |
|
1.60 oz |
Willamette (Pellet) 1.5999999963401 oz Willamette (Pellet) Hops |
|
8.7 |
47.6% |
|
3.36 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3.20 oz |
Ground Sumatran Coffee
|
|
Other |
Other |
-- |
|
3.20 oz |
Ground Kona Coffee
|
|
Other |
Other |
-- |
|
4 oz |
Dark, Bittersweet Chocolate
|
|
Other |
Other |
-- |
|
2.40 oz |
Unsweetened chocolate baking nibs
|
|
Other |
Other |
-- |
Notes
Target:
OG = 1.078 FG = 1.020
IBU = 60, SRM=59 ABV 7.5%
Add 1/2 tsp yeast nutrient with 15 mins of boil left
Add 1/2 tsp Irish Moss with 15 mins of boil left
Need 3.5L starter, could substitute WLP 001
Mash grains with 5 gallons of water at 155 degrees for 60 minutes
Vorlauf then sparge slowly with 175 degree water.
Add the hops and Irish moss according to times indicated in the ingredients list.
Add the Sumatran coffee and two chocolate varieties at the end of the boil.
Pitch the yeast and ferment at 68 degrees until final gravity is reached.
Transfer to Unitank, avoid any splashing.
Add Kona coffee and condition for one week, then bottle or keg. Carbonate and age for 2 weeks.
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.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-04-15 23:25 UTC
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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 $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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