kbs ed dave chris 15 gal

All Grain Recipe

Submitted By: steel_4501 (Shared)
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Brewer: Chris Wessel
Batch Size: 16.50 galStyle: American Stout (20B)
Boil Size: 19.70 galStyle Guide: BJCP 2015
Color: 60.0 SRMEquipment: Chris Equipment
Bitterness: 73.0 IBUsBoil Time: 90 min
Est OG: 1.092 (22.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Single Stage
ABV: 9.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
44 lbs 15.75 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
5 lbs 1.62 oz Oats, Flaked (Briess) (1.4 SRM) Grain 2
3 lbs 2.19 oz Chocolate (Briess) (425.0 SRM) Grain 3
3 lbs 2.19 oz Roasted Barley (300.0 SRM) Grain 4
2 lbs 1.46 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
2 lbs 1.46 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 6
6.78 oz Nugget [8.1%] - Boil 60 min Hops 7
5.30 oz Willamette [5.5%] - Boil 25 min Hops 8
7.50 oz belgian bittersweet chocolate (Boil 15 min) Misc 9
4.50 oz cocoa nibs (Boil 15 min) Misc 10
7.42 oz Willamette [5.5%] - Boil 10 min Hops 11
6.00 oz sumatrin coffe (Boil 0 min) Misc 12
6.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13

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.

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