Breakfast Stout

All Grain Recipe

Submitted By: Azoon (Shared)
Members can download and share recipes

Brewer: Philip Azoon
Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 6.48 galStyle Guide: BJCP 2008
Color: 50.2 SRMEquipment: 8 gallon all grain
Bitterness: 41.3 IBUsBoil Time: 60 min
Est OG: 1.080 (19.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 2.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 6.00 oz Oats, Flaked (Briess) (1.4 SRM) Grain 2
1 lbs Chocolate Malt (350.0 SRM) Grain 3
12.00 oz Roasted Barley (300.0 SRM) Grain 4
9.04 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 5
7.04 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
1.00 oz Nugget [13.0%] - Boil 60 min Hops 7
0.50 oz Willamette [5.5%] - Boil 30 min Hops 8
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 10
2.50 oz Baker's Chocolate (Boil 0 min) Misc 11
2.00 oz Sumatran Coffee (Boil 0 min) Misc 12
1.50 oz Chocolate Nibs (Boil 0 min) Misc 13
0.50 oz Willamette [5.5%] - Boil 0 min Hops 14
1.0 pkgs California Ale (White Labs #WLP001) Yeast 15
2.00 oz Kona Coffee (Secondary 0 min) Misc 16

Notes

This is a single step infusion mash. Replace the malt extracts with 13.2 lbs. (6 kg) 2-row pale malt. 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.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine