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Title: Up for Breakfast (8 Gal) |
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| Boil Size: 8 Gal |
Boil Time: 90 |
Boil Gravity: 1.093 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.25 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 03/06/2018 11:50 PM |
Notes: Target:
OG = 1.078 FG = 1.020
IBU = 60, SRM=59 ABV 7.5%
Add 1/2 tsp yeast nutrient with 15 mins of boil left
Add 1/2 tsp Irish Moss with 15 mins of boil left
Need 3.5L starter, could substitute WLP 001
Mash grains with 5 gallons of water at 155 degrees for 60 minutes
Vorlauf then sparge slowly with 175 degree water.
Add the hops and Irish moss according to times indicated in the ingredients list.
Add the Sumatran coffee and two chocolate varieties at the end of the boil.
Pitch the yeast and ferment at 68 degrees until final gravity is reached.
Transfer to Unitank, avoid any splashing.
Add Kona coffee and condition for one week, then bottle or keg. Carbonate and age for 2 weeks.
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 5560°F (1316°C) for 2 to 6 months. |
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