Founders Breakfast Stout Clone

All Grain Recipe

Submitted By: mcgrady23 (Shared)
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Brewer: Ryan Cady
Batch Size: 5.50 galStyle: American Stout (20B)
Boil Size: 6.54 galStyle Guide: BJCP 2015
Color: 45.9 SRMEquipment: ryan's
Bitterness: 36.7 IBUsBoil Time: 80 min
Est OG: 1.073 (17.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 1.69 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 4.25 oz Oats, Flaked (1.0 SRM) Grain 2
14.67 oz Chocolate Malt (350.0 SRM) Grain 3
11.00 oz Roasted Barley (300.0 SRM) Grain 4
8.22 oz Black (Patent) Malt (500.0 SRM) Grain 5
6.46 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
0.86 oz Nugget [13.0%] - Boil 60 min Hops 7
0.43 oz Willamette, New Zealand [5.0%] - Boil 30 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 10
0.50 oz Willamette, New Zealand [5.0%] - Boil 0 min Hops 11
2.0 pkgs California Ale (White Labs #WLP001) Yeast 12

Taste Notes

- Add (2.0 oz) of Redband Blue Devil Coffee @ FLAMEOUT - Add (2.0 oz) of Dark, Bittersweet Bakers Chocolate @ FLAMEOUT - Add (2.0 oz) of Unsweetened Chocolate Baking Nibs @ FLAMEOUT - Stir wort @ flameout and allow to settle for 30 minutes, the cool wort to 68 degrees - Add (2 oz) of Vanilla Coffee to SECONDARY

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