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Breakfast Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.75 liters
Post Boil Size: 21.75 liters
Pre Boil Gravity: 14.7 °P (recipe based estimate)
Post Boil Gravity: 22.1 °P (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 286 calories (Per 330ml)
Carbs: 28.8 g (Per 330ml)

Created: Sunday April 19th 2020

Original Gravity:

22.1 °P

Final Gravity:

5.7 °P

ABV (standard):

9.2%

IBU (tinseth):

62.7

SRM (morey):

42.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.20 kg	United Kingdom - Pale 2-Row6.2 kg Pale 2-Row	38	2.5	66%
0.30 kg	Belgian - Chocolate0.3 kg Chocolate	30	340	3.2%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	5.3%
0.10 kg	Belgian - Roasted Barley0.1 kg Roasted Barley	30	575	1.1%
0.20 kg	German - De-Husked Caraf II0.2 kg De-Husked Caraf II	32	418	2.1%
0.30 kg	United Kingdom - Extra Dark Crystal 120L0.3 kg Extra Dark Crystal 120L	33	120	3.2%
0.20 kg	German - Acidulated Malt0.2 kg Acidulated Malt	27	3.4	2.1%
0.30 kg	United Kingdom - Oat Malt0.3 kg Oat Malt	28	2	3.2%
0.30 kg	United Kingdom - Crystal 50L0.3 kg Crystal 50L	34	50	3.2%
1 kg	Muntons - Light Dry Malt Extract (DME)1 kg Light Dry Malt Extract (DME) - (late boil kettle addition)	42	4.3	10.6%
9.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Northern Brewer50 g Northern Brewer Hops	Pellet	9.1	Boil	60 min	52.9	50%
25 g	Willamette25 g Willamette Hops	Pellet	4.2	Boil	20 min	7.39	25%
25 g	Willamette25 g Willamette Hops	Pellet	4.2	Boil	5 min	2.43	25%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Northern Brewer (Pellet) 50 g Northern Brewer (Pellet) Hops	52.9	50%
50 g	Willamette (Pellet) 50 g Willamette (Pellet) Hops	9.82	50%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
27.2 L		Strike	56 °C	52 °C	15 min
		Temperature	--	68 °C	60 min
		Temperature	--	73 °C	15 min
	Mashout	Temperature	--	78 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 25 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Chalk	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
2 each	Whirlfloc	Water Agt	Boil	10 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	20 - 23 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 331 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.78 bar Temp: 10 °C CO₂ Level: 2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Boil 15 min - Cacao 120 g
Boil 0 min - Coffee 60 g
Secondary 7 days - Coffee (cold brew) 60 g
Secondary 7 days - Oak chips (bourbon) 7 g

Last Updated and Sharing

254

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Brews

Public: Yup, Shared
Last Updated: 2021-10-14 10:47 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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