Chads Breakfast Stout 2-18--2020

All Grain Recipe

Submitted By: Jsoerens (Shared)
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Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 53.1 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 42.4 IBUsBoil Time: 60 min
Est OG: 1.097 (23.1° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.025 SG (6.2° P)Fermentation: Ale, Two Stage
ABV: 9.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.82 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs Chocolate Malt (450.0 SRM) Grain 3
13.81 oz Roasted Barley (300.0 SRM) Grain 4
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
1.00 oz Nugget [13.0%] - Boil 60 min Hops 7
1.00 oz Fuggle [4.5%] - Boil 25 min Hops 8
1.20 Whirlfloc Tablet (Boil 15 min) Misc 9
1.50 oz Willamette [5.5%] - Boil 10 min Hops 10
2.50 oz Chocolate (Boil 5 min) Misc 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
1.20 tsp Yeast Nutrient (Primary 3 days) Misc 13

Notes

1.5 ounce cocoa nibs powder 15 minutes. 2 ounces of ground coffee in five minutes. 2 1/2 ounce Belgium bittersweet chocolate at flameout Mash gypsum 5.4 g canning salt 1.2 g baking soda 4.2 g calcium chloride 3 g lactic acid .6 mL for Sparge gypsum 3.6 g canning salt .8 gCalcium chloride 2 g lactic acid 1.7 mL. Secondary 1/4 oz oak chips soaked in 1 1/4 cup of whiskey, 3 ounces coffee brewed.

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