Coffee Stout (Design)

All Grain Recipe

Submitted By: stuppy (Shared)
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Brewer: Michael Stuppy
Batch Size: 5.50 galStyle: Spice, Herb or Vegetable Beer (30A)
Boil Size: 7.55 galStyle Guide: BJCP 2015
Color: 55.3 SRMEquipment: Stuppy 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Bitterness: 62.8 IBUsBoil Time: 60 min
Est OG: 1.082 (19.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.60 gal Distilled Water Water 1
10.60 g Calcium Chloride (Mash 60 min) Misc 2
9.80 g Baking Soda (Mash 60 min) Misc 3
8.30 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
3.90 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
2.30 g Chalk (Mash 60 min) Misc 6
1.00 g Salt (Mash 60 min) Misc 7
13 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 8
1 lbs 6.00 oz Oats, Flaked (1.0 SRM) Grain 9
12.00 oz Chocolate Malt (450.0 SRM) Grain 10
12.00 oz Roasted Barley (Simpsons) (550.0 SRM) Grain 11
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 12
8.00 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 13
1.00 oz Nugget [13.0%] - Boil 60 min Hops 14
1.25 oz Willamette [5.5%] - Boil 25 min Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
1.75 oz Willamette [5.5%] - Boil 10 min Hops 17
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 18
2.50 oz Dark, Bittersweet Bakers Chocolate (Boil 0 min) Misc 19
2.00 oz Coffee (Ground) (Boil 0 min) Misc 20
1.50 oz Unsweetened Chocolate Baking Nibs (Boil 0 min) Misc 21
2 pkgs California Ale (White Labs #WLP001) Yeast 22
2.00 oz Coffee (Ground) (Secondary 0 min) Misc 23

Notes

based on BYO CLone Recipe of Founders Breakfast Stout EDIT: Several questions on the recipe and the process. Here's an actual copy of the recipe from Zymurgy, should be verbatim of what I have below. There was a post over on /r/beer about a KBS clone and I shared this recipe there. I thought there may be some folks in /r/homebrewing that would like to see this. My buddy has made this and it is very, very close to the real recipe. I would actually go as far as to say his was better than actual KBS. Per the article "this is not an exact ounce-for-ounce recipe, but the brewery was able to share proportions". FOUNDERS KBS CLONE 5 US Gallons FERMENTABLES 13.25 lbs pale malt 1.5 lbs flaked oats .75 lb roasted barley .75 lb Belgian choc. malt .50 lb Belgian debittered black malt .5 lb 120L crystal malt HOPS 1.0 oz Nugget 13% aa (60 mins) 1.25 oz Willamette 5% aa (25 mins) 1.75 oz Willamette 5% aa (10 mins) 2.5 oz Belgian bittersweet chocolate (15 mins) 1.5 oz unsweetened cocoa nibs (15 mins) 2.0 oz ground Sumatran coffee (flameout) 2.0 oz cold-brewed Kona coffee (secondary) YEAST American or California Ale yeast DIRECTIONS Boil Time 90 mins IBU. 73 SRM 60 Specific gravity 1.092 Assumed Efficiency 75% Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos. _________________________________________________________________________________________