kbs ed dave chris 15 gal

All Grain Recipe

Submitted By: steel_4501 (Shared)
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Brewer: Chris Wessel
Batch Size: 16.50 gal	Style: American Stout (20B)
Boil Size: 19.70 gal	Style Guide: BJCP 2015
Color: 60.0 SRM	Equipment: Chris Equipment
Bitterness: 73.0 IBUs	Boil Time: 90 min
Est OG: 1.092 (22.1° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.023 SG (5.9° P)	Fermentation: Ale, Single Stage
ABV: 9.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
44 lbs 15.75 oz	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	1
5 lbs 1.62 oz	Oats, Flaked (Briess) (1.4 SRM)	Grain	2
3 lbs 2.19 oz	Chocolate (Briess) (425.0 SRM)	Grain	3
3 lbs 2.19 oz	Roasted Barley (300.0 SRM)	Grain	4
2 lbs 1.46 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	5
2 lbs 1.46 oz	De-Bittered Black Malt (Dingemans) (550.0 SRM)	Grain	6
6.78 oz	Nugget [8.1%] - Boil 60 min	Hops	7
5.30 oz	Willamette [5.5%] - Boil 25 min	Hops	8
7.50 oz	belgian bittersweet chocolate (Boil 15 min)	Misc	9
4.50 oz	cocoa nibs (Boil 15 min)	Misc	10
7.42 oz	Willamette [5.5%] - Boil 10 min	Hops	11
6.00 oz	sumatrin coffe (Boil 0 min)	Misc	12
6.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	13

Notes

To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) 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 (13–16°C) for 2 to 6 months.

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