Brew number 5. Not for the first time I have made a mistake that I feel probably changes the beer enough to demote it from "clone" to "clone-ish"!
Last time was my first brew, I thought the colour rating of the crystal was in Lovibond when it was in EBC which lead to a much darker beer than I had planned. Still tasted great though, my favourite of the 4 I have done to date.
This time the mistake was adding 50g of coffee grounds at 15 minutes when they should have been added at flameout. Oh well, trial jar tasted fantastic when measuring FG so should be OK. Recipe calls for more coffee at bottling, so I will try it then and adjust it down if need be.
Recipe is taken from here
Founders Breakfast Stout (Clone'ish)
Author: DubbelDach
Brew Method: All Grain
Style Name: Imperial Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.5 liters
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.080
Final Gravity: 1.021
ABV (standard): 7.81%
IBU (tinseth): 30
SRM (morey): 50
FERMENTABLES:
6.5 kg - United Kingdom - Maris Otter Pale (81.3%)
400 g - United Kingdom - Chocolate (5%)
310 g - United Kingdom - Roasted Barley (3.9%)
225 g - United Kingdom - Black Patent (2.8%)
560 g - Flaked Oats (7%)
HOPS:
17 g - Nugget, Type: Pellet, AA: 13.2, Use: Boil for 60 min, IBU: 21.71
16 g - Mount Hood, Type: Leaf/Whole, AA: 6.9, Use: Boil for 30 min, IBU: 7.46
16 g - Mount Hood, Type: Leaf/Whole, AA: 6.9, Use: Boil for 2 min, IBU: 0.82
MASH GUIDELINES:
1) Temp: 68 C, Time: 60 min
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
45 g - Cacao Nibs, Time: 15 min, Type: Flavor, Use: Boil
70 g - Dark Chocolate, Time: 15 min, Type: Flavor, Use: Boil
50 g - Coffee, Type: Flavor, Use: Boil
50 g - Coffee (Cold Brew), Type: Flavor, Use: Bottling
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: Yes
https://www.brewersfriend.com/homebrew/recipe/view/497127/founders-breakfast-stout-clone-
Not too much to report, this was the first time I was trying my new sparge arm and the holes got pretty jammed up with grain bits when vorlaufing. I only had the idea to use the sparge arm for the vorlauf yesterday and connected a funnel to some silicone tubing. I think I will probably give it another try next time, probably just pouring more gently and avoid adding the bits from the jug as much as possible. The blockage caused the pressure through the holes not blocked to be quite high, which resulted in a bit of spray leaving the tun! Had to stop and wash the arm out, after which it worked well for the rest of the vorlauf and sparging.
I based the recipe off a 75% brewhouse efficiency (I got 76% on my last brew) but in retrospect I guess that was a bit optimistic and I missed my 1.080 target by 10 points.
Not sure whether this was caused by the problems with the arm, or whether such a big grain bill or so many speciality grains have an effect on efficiency? I suspect maybe the former and the grain bed was a little uneven, although I'm not sure why. I also ended up with a litre extra in the fermenter which obviously will have an effect. Should still end up at 6.4% if it ferments out all the way which is more than enough for me.
Last time was my first brew, I thought the colour rating of the crystal was in Lovibond when it was in EBC which lead to a much darker beer than I had planned. Still tasted great though, my favourite of the 4 I have done to date.
This time the mistake was adding 50g of coffee grounds at 15 minutes when they should have been added at flameout. Oh well, trial jar tasted fantastic when measuring FG so should be OK. Recipe calls for more coffee at bottling, so I will try it then and adjust it down if need be.
Recipe is taken from here
Founders Breakfast Stout (Clone'ish)
Author: DubbelDach
Brew Method: All Grain
Style Name: Imperial Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.5 liters
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.080
Final Gravity: 1.021
ABV (standard): 7.81%
IBU (tinseth): 30
SRM (morey): 50
FERMENTABLES:
6.5 kg - United Kingdom - Maris Otter Pale (81.3%)
400 g - United Kingdom - Chocolate (5%)
310 g - United Kingdom - Roasted Barley (3.9%)
225 g - United Kingdom - Black Patent (2.8%)
560 g - Flaked Oats (7%)
HOPS:
17 g - Nugget, Type: Pellet, AA: 13.2, Use: Boil for 60 min, IBU: 21.71
16 g - Mount Hood, Type: Leaf/Whole, AA: 6.9, Use: Boil for 30 min, IBU: 7.46
16 g - Mount Hood, Type: Leaf/Whole, AA: 6.9, Use: Boil for 2 min, IBU: 0.82
MASH GUIDELINES:
1) Temp: 68 C, Time: 60 min
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
45 g - Cacao Nibs, Time: 15 min, Type: Flavor, Use: Boil
70 g - Dark Chocolate, Time: 15 min, Type: Flavor, Use: Boil
50 g - Coffee, Type: Flavor, Use: Boil
50 g - Coffee (Cold Brew), Type: Flavor, Use: Bottling
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: Yes
https://www.brewersfriend.com/homebrew/recipe/view/497127/founders-breakfast-stout-clone-
Not too much to report, this was the first time I was trying my new sparge arm and the holes got pretty jammed up with grain bits when vorlaufing. I only had the idea to use the sparge arm for the vorlauf yesterday and connected a funnel to some silicone tubing. I think I will probably give it another try next time, probably just pouring more gently and avoid adding the bits from the jug as much as possible. The blockage caused the pressure through the holes not blocked to be quite high, which resulted in a bit of spray leaving the tun! Had to stop and wash the arm out, after which it worked well for the rest of the vorlauf and sparging.
I based the recipe off a 75% brewhouse efficiency (I got 76% on my last brew) but in retrospect I guess that was a bit optimistic and I missed my 1.080 target by 10 points.
Not sure whether this was caused by the problems with the arm, or whether such a big grain bill or so many speciality grains have an effect on efficiency? I suspect maybe the former and the grain bed was a little uneven, although I'm not sure why. I also ended up with a litre extra in the fermenter which obviously will have an effect. Should still end up at 6.4% if it ferments out all the way which is more than enough for me.
