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Canadian Breakfast Stout CBS Clone - Sorry Aboot Brunch Stout

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)
Post Boil Gravity: 1.064 (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

Original Gravity:

1.076

Final Gravity:

1.019

ABV (standard):

7.5%

IBU (tinseth):

66.9

SRM (morey):

49.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	45.9	25%
3 oz	Willamette (Pellet)	20.96	75%
4 oz / $ 0.00

Other Ingredients

Amount	Name	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	--

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.

Last Updated and Sharing

406

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Brews

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

Other Brewers Who Brewed This Recipe:

sierra_hbt

agross247

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