Bourbon Breakfast

All Grain Recipe

Submitted By: cnikkel13 (Shared)
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Brewer: Clint Nikkel
Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 8.66 galStyle Guide: BJCP 2008
Color: 55.1 SRMEquipment: 5 Cent Brewery 2.0
Bitterness: 73.3 IBUsBoil Time: 90 min
Est OG: 1.092 (22.0° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
16 lbs 8.00 oz Pale Malt (2 Row) US (3.0 SRM) Grain 1
1 lbs 13.95 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs 1.95 oz Chocolate (Dingemans) (340.0 SRM) Grain 3
1 lbs 1.95 oz Roasted Barley (300.0 SRM) Grain 4
12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
12.00 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 6
1.50 oz Nugget [13.0%] - Boil 60 min Hops 7
1.70 oz Willamette [5.5%] - Boil 25 min Hops 8
2.30 oz Willamette [5.5%] - Boil 10 min Hops 9
1 pkgs California Ale (White Labs #WLP001) Yeast 10

Notes

- 2.5 oz Belgian bittersweet chocolate (15 min) - 1.5 oz unsweetened cocoa nibs (15 min) - 2.0 oz ground Sumatran coffee (flameout) - 2.0 oz cold brewed Kona coffee (in secondary) Soak 0.25 oz toasted French oak chips in 1 cup Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup 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 for 2 to 6 months.