KBS Clone

All Grain Recipe

Submitted By: Brager77 (Shared)
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Brewer: Ted, Chris, + Tyler
Batch Size: 6.00 galStyle: Imperial Stout (13F)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 59.6 SRMEquipment: My Equipment
Bitterness: 42.9 IBUsBoil Time: 60 min
Est OG: 1.107 (25.2° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.030 SG (7.6° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
20 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1
2 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 2
1 lbs 4.00 oz Chocolate (Briess) (350.0 SRM) Grain 3
1 lbs 4.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 4
12.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
12.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 6
1.00 oz Nugget [13.0%] - Boil 60 min Hops 7
1.25 oz Willamette [5.5%] - Boil 25 min Hops 8
3.00 oz Chocolate (Boil 15 min) Misc 9
2.00 oz Cocao Nibs (Boil 15 min) Misc 10
1.75 oz Willamette [5.5%] - Boil 10 min Hops 11
2.50 oz Sumatra Coffe Beans (Ground) (Boil 0 min) Misc 12
1 pkgs American Ale (Wyeast Labs #1056) Yeast 13
4.00 oz Bourbon Soaked Oak Chips (Medium Toast) (Secondary 7 days) Misc 14
2.50 oz Kona Coffee (Cold Brewed) (Secondary 7 days) Misc 15

Notes

For Bourbon Soaked Oak Chips, soak Oak Chips in 1 cup of Kentucky Bourbon for tow days. Add the Kona Coffee (Cold Brewed), the Bourbon Soaked Oak Chips, and excess Bourbon into a sanitized secondary and rack the fermented beer onto this mixture. Leave for 2-6 months.

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