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KBS Clone

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: homebrewersassociation.org
Calories: 328 calories (Per 12oz)
Carbs: 29.4 g (Per 12oz)

Created: Monday April 8th 2019

Original Gravity:

1.099

Final Gravity:

1.019

ABV (standard):

10.5%

IBU (tinseth):

66.8

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Dry Malt Extract - Dark7 lb Dry Malt Extract - Dark	44	30	49.1%
3.25 lb	American - Pale 2-Row3.25 lb Pale 2-Row	37	1.8	22.8%
0.75 lb	American - Roasted Barley0.75 lb Roasted Barley	33	300	5.3%
0.75 lb	Belgian - Chocolate0.75 lb Chocolate	30	340	5.3%
0.50 lb	Briess - Black Malt - 2-Row0.5 lb Black Malt - 2-Row	25	500	3.5%
0.50 lb	Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L	34.5	120	3.5%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	10.5%
14.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nugget1 oz Nugget Hops	Pellet	14	Boil	60 min	42.18	25%
3 oz	Willamette3 oz Willamette Hops	Pellet	4.5	Boil	20 min	24.63	75%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	42.18	25%
3 oz	Willamette (Pellet)	24.63	75%
4 oz / $ 0.00

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	3 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 156 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

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 0.5 oz 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.

Mini-mash Option
To brew a mini-mash recipe of the Kentucky Breakfast Stout clone, substitute 7.75 lb (3.52 kg) light malt extract syrup for 10 lb (4.5 kg) of the pale malt. Conduct a mini-mash with the remaining 3.25 lb (1.5 kg) pale malt and other grains at 155°F (68°C) for 60 minutes, sparge, and proceed as above, dissolving extract into hot wort before the boil.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-10-07 13:40 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

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