2015-14-Founder's KBS

All Grain Recipe

Submitted By: EnglishBulldog (Shared)
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Brewer: Ritz Burrows
Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 7.39 galStyle Guide: BJCP 2008
Color: 52.2 SRMEquipment: Stainless Keg (15.0 gal) and Cooler (70 qt)
Bitterness: 71.1 IBUsBoil 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 Whirlfloc Tablet (Boil 15 min) Misc 10
2.00 oz Willamette [5.5%] - Boil 10 min Hops 11
1 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.

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