BeerSmith™ Recipes and Web Editor

Notes

V1.0 BYO recipe: http://www.byo.com/stories/issue/article/issues/258-januaryfebruary-2009/1911-founders-brewings-breakfast-stout-clone OG = 1.078 FG = 1.020 IBUs = 60 SRM = 59 ABV = 7.5 % This is a single step infusion mash. 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. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Pitch the yeast and aerate the wort heavily. Ferment at 68 ºF (20 ºC) until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks. This is much different than BeerSmith's estimates: OG = 1.088 FG = 1.022 IBUs = 41 SRM = 49 ABV = 8.7% SRM can be off due to coffee and chocolate additions. Why is OG (and hence ABV off)? Alternate HomeBrewTalk.com recipe (2011 HBT Competition Category 21 winner): http://www.homebrewtalk.com/f76/founders-breakfast-stout-clone-2011-hbt-competition-category-21-winner-239212/ recipe derived from byo OG = 1.086 FG = 1.024 IBUs = 52 SRM = 59 Mash at 148 for 60 min at 1.25 qt/lb Add 2 oz coffee and chocolate at flameout, in bag At bottling, dissolve 4 oz priming sugar in 2 oz coffee steeped in 1 qt of water in French press. "I changed the recipe from the original BYO all-grain version because I brew in a bag, and I use my 5 gallon kettle as a mash tun, so I can only fit about 13 lbs of grain, hence the extra lb of DME." Also used Safale US-05 yeast. This also is much different than BeerSmith's estimates, but in the other direction for OG!: OG = 1.074 FG = 1.012 IBUs = 51 SRM = 49 ABV = 8.3%