KBS Clone

All Grain Recipe

Submitted By: thorhallur1979 (Shared)
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Brewer: Kosy Brewery
Batch Size: 6.08 galStyle: Imperial Stout (20C)
Boil Size: 7.40 galStyle Guide: BJCP 2015
Color: 43.4 SRMEquipment: RoboBrew Gen 3 - KegLand
Bitterness: 57.9 IBUsBoil Time: 90 min
Est OG: 1.076 (18.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.019 SG (4.8° P)Fermentation: KBS
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 3.64 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 7.99 oz Oats, Flaked (1.0 SRM) Grain 2
11.99 oz Chocolate Malt (450.0 SRM) Grain 3
11.99 oz Roasted Barley (300.0 SRM) Grain 4
8.01 oz Black (Patent) Malt (500.0 SRM) Grain 5
8.01 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
0.99 oz Nugget [13.0%] - Boil 60 min Hops 7
1.23 oz Willamette, New Zealand [5.0%] - Boil 25 min Hops 8
42.00 g Cacao Nibs (Boil 15 min) Misc 9
71.00 g Raw Cacao (Boil 15 min) Misc 10
1.73 oz Willamette, New Zealand [5.0%] - Boil 10 min Hops 11
57.00 g Ground Sumatran Coffee - Flamout (Boil 0 min) Misc 12
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
57.00 g cold Brew Kona Coffee (Secondary 0 min) Misc 14
7.00 g Wood Chips and Burbon (Secondary 0 min) Misc 15

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. For my Robobrew equipment i dived the grains into 2 mashes Step 1 for Mash Water 14 L 3.9 KG Sparge with 4 L Step 2 make sure mash water is 14 L. Sparge Water 75° 14,6 L

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