Founders Breakfast Stout Clone

All Grain Recipe

Submitted By: BrewDawg1 (Shared)
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Brewer: BrewDawg1
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 8.24 galStyle Guide: BJCP 2008
Color: 56.6 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 40.7 IBUsBoil Time: 60 min
Est OG: 1.083 (19.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 9.88 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs 1.92 oz Roasted Barley (300.0 SRM) Grain 3
1 lbs 1.28 oz Chocolate Malt (350.0 SRM) Grain 4
12.28 oz Black Barley (Stout) (500.0 SRM) Grain 5
10.07 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
1.00 oz Nugget [12.4%] - Boil 60 min Hops 7
0.40 oz Willamette [6.2%] - 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
0.50 oz Willamette [6.2%] - Steep 0 min Hops 11
3 pkgs American Ale (Wyeast Labs #1056) Yeast 12

Taste Notes

Placed in primary on 11/26 should go in secondary 12/6 Placed in secondary on 12/9 Bottled on 12/16

Notes

Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the Kona coffee to secondary and condition for one week, then bottle or keg. Carbonate and age for two weeks. 2.0 oz. (57 g) ground Sumatran coffee(flameout) 2.5 oz. (71 g) dark, bittersweet baker’s chocolate(flameout) 1.5 oz. (43 g) unsweetened chocolate baking nibs(flameout) 2.0 oz. (57 g) ground Kona coffee (secondary) Mix the crushed grains with 3.75 gallons (14 L) of 172 °F (78° C) water to stabilize at 155 ºF (68º C) for 60 minutes. Sparge slowly with 175 ºF (79º C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1 oz. (28 g) and the 30 minute addition to 0.4 oz. (11 g) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe. I made a few alterations: I used 1.6 oz of ground Sumatran coffee at flameout. Also, used 1.5 oz of unsweetened Chocolate since I couldn't find cocoa baking nibs. Spent 10 days in primary, 6 days in secondary, and bottle conditioned for 10 days. -- This recipe is highly recommended.