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Canadian Breakfast Stout CBS Clone - Sorry Aboot Brunch Stout

253 calories 26 g 12 oz
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: morebeer.com
Calories: 253 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
URL: https://www.morebeer.com/products/kit-grain-canadian-breakfast-stout-place-holder.html
Created Monday December 30th 2019
1.076
1.019
7.5%
66.9
49.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 77.6%
1 lb American - Chocolate1 lb Chocolate 29 350 6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 4.5%
8 oz American - Black Malt8 oz Black Malt 28 500 3%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3%
16.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 45.9 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 25 min 10.26 25%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 10 min 10.7 50%
4 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Nibs Water Agt Boil 15 min.
16 oz Maple Syrup Water Agt Boil 10 min.
2 oz Sumatra Coffee Water Agt Boil 0 min.
Priming
Method: co2      
 
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

You will need to purchase Sumatra and Kona coffee grounds separately. You will need 1 cup of Canadian Whiskey and 16oz of Maple Syrup. For the all-grain version, we recommend a mash temp of 155°F. Boil time is 90 minutes, the first hop addition is added at 60 minutes remaining. Ferment at 68°F. Once primary fermentation is complete, rack to secondary and prepare your Oak Chips and final coffee addition. Soak 0.25oz of French Oak Chips in 1 cup of Canadian Whiskey for 2 days at room temp. Soak 2oz of ground Kona coffee in 1 cup of cooled, boiled water. Cover and leave in your refrigerator overnight, then strain out grounds. Add coffee, oak chips and whiskey to secondary. Condition for 2 to 6 months at 55–60°F before packaging.

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  • Public: Yup, Shared
  • Last Updated: 2019-12-30 05:05 UTC
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