Breakfast Stout Clone

Brewer: Alex Padgett [Founder's]
Batch Size: 6.00 gal	Style: American Stout (20B)
Boil Size: 7.25 gal	Style Guide: BJCP 2015
Color: 53.9 SRM	Equipment: My Equipment
Bitterness: 46.4 IBUs	Boil Time: 60 min
Est OG: 1.087 (20.9° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.023 SG (5.9° P)	Fermentation: Ale, Two Stage
ABV: 8.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16 lbs 13.91 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs 12.11 oz	Oats, Flaked (1.0 SRM)	Grain	2
1 lbs 3.12 oz	Chocolate Malt (350.0 SRM)	Grain	3
14.34 oz	Roasted Barley (300.0 SRM)	Grain	4
10.75 oz	Black Barley (Stout) (500.0 SRM)	Grain	5
8.36 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6
1.22 oz	Nugget [13.0%] - Boil 60 min	Hops	7
0.49 oz	Willamette [5.5%] - Boil 30 min	Hops	8
0.50 tsp	Irish Moss (Boil 15 min)	Misc	9
0.50 tsp	Yeast Nutrient (Boil 15 min)	Misc	10
0.60 oz	Willamette [5.5%] - Boil 0 min	Hops	11
3.00 oz	Dark Bittersweet Baker's Chocolate (Boil 0 min)	Misc	12
2.40 oz	Sumatran Coffee (Boil 0 min)	Misc	13
1.80 oz	Unsweetened Chocolate Baking Nibs (Boil 0 min)	Misc	14
3.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	15
2.40 oz	Ground Kona coffee (Secondary 1 weeks)	Misc	16

Recipe located at: https://byo.com/stories/issue/item/1857-founder%E2%80%99s-brewings-breakfast-stout-clone

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