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Founders Kentucky Breakfast Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Back 9 Brewery
Calories: 279 calories (Per 12oz)
Carbs: 28 g (Per 12oz)

Created: Thursday May 30th 2019

Original Gravity:

1.084

Final Gravity:

1.020

ABV (standard):

8.4%

IBU (tinseth):

64.6

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.20 lb	American - Pale 2-Row13.2 lb Pale 2-Row	37	1.8	76.7%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	8.7%
0.75 lb	Belgian - Roasted Barley0.75 lb Roasted Barley	30	575	4.4%
0.75 lb	Belgian - Chocolate0.75 lb Chocolate	30	340	4.4%
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%
17.20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nugget1 oz Nugget Hops	Pellet	14	Boil	60 min	43.57	25%
1.25 oz	Willamette1.25 oz Willamette Hops	Pellet	4.5	Boil	25 min	12.17	31.3%
1.75 oz	Willamette1.75 oz Willamette Hops	Pellet	4.5	Boil	10 min	8.89	43.8%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	43.57	25%
3 oz	Willamette (Pellet)	21.06	75.1%
4 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2.50 oz	Belgian Bittersweet Chocolate	Other	Boil	15 min.
1.50 oz	Cocoa Nibs	Other	Boil	15 min.
2 oz	Sumatran Coffee - Ground	Other	Whirlpool	--
2 oz	Cold Brewed Kona Coffee	Other	Secondary	--

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 147 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

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

304

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Brews

Public: Yup, Shared
Last Updated: 2019-05-30 02:34 UTC

System Default

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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