Bourbon Breakfast
All Grain Recipe
Submitted By: cnikkel13 (Shared)
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Brewer: Clint Nikkel | |
Batch Size: 5.50 gal | Style: Imperial Stout (13F) |
Boil Size: 8.66 gal | Style Guide: BJCP 2008 |
Color: 55.1 SRM | Equipment: 5 Cent Brewery 2.0 |
Bitterness: 73.3 IBUs | Boil Time: 90 min |
Est OG: 1.092 (22.0° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
Est FG: 1.023 SG (5.9° P) | Fermentation: Ale, Two Stage |
ABV: 9.1% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
16 lbs 8.00 oz |
Pale Malt (2 Row) US (3.0 SRM) |
Grain |
1 |
1 lbs 13.95 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
1 lbs 1.95 oz |
Chocolate (Dingemans) (340.0 SRM) |
Grain |
3 |
1 lbs 1.95 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
12.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
12.00 oz |
De-Bittered Black Malt (Dingemans) (550.0 SRM) |
Grain |
6 |
1.50 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
7 |
1.70 oz |
Willamette [5.5%] - Boil 25 min |
Hops |
8 |
2.30 oz |
Willamette [5.5%] - Boil 10 min |
Hops |
9 |
1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
10 |
Notes
- 2.5 oz Belgian bittersweet chocolate (15 min)
- 1.5 oz unsweetened cocoa nibs (15 min)
- 2.0 oz ground Sumatran coffee (flameout)
- 2.0 oz cold brewed Kona coffee (in secondary)
Soak 0.25 oz toasted French oak chips in 1 cup Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup 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 for 2 to 6 months.This Recipe Has Not Been Rated