2015-14-Founder's KBS 
All Grain Recipe
Submitted By: EnglishBulldog (Shared)
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| Brewer: Ritz Burrows | |
| Batch Size: 5.50 gal | Style: Imperial Stout (13F) |
| Boil Size: 7.39 gal | Style Guide: BJCP 2008 |
| Color: 52.2 SRM | Equipment: Stainless Keg (15.0 gal) and Cooler (70 qt) |
| Bitterness: 71.1 IBUs | Boil Time: 90 min |
| Est OG: 1.094 (22.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.019 SG (4.8° P) | Fermentation: My Aging Profile |
| ABV: 10.0% | Taste Rating: 39.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
| 14 lbs 9.00 oz |
Pale Ale (Crisp) (4.0 SRM) |
Grain |
2 |
| 1 lbs 10.00 oz |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
3 |
| 14.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
4 |
| 14.00 oz |
Chocolate (Dingemans) (340.0 SRM) |
Grain |
5 |
| 14.00 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
6 |
| 10.00 oz |
De-Bittered Black Malt (Dingemans) (550.0 SRM) |
Grain |
7 |
| 1.10 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
8 |
| 1.40 oz |
Willamette [5.5%] - Boil 25 min |
Hops |
9 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
| 2.00 oz |
Willamette [5.5%] - Boil 10 min |
Hops |
11 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
12 |
| 0.30 oz |
Oak Chips (Secondary 7 days) |
Misc |
13 |
Taste Notes
2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)
Notes
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%
Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .3 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 months.This Recipe Has Not Been Rated
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