phildo79
Member
INGREDIENTS
For 5 Gallons (19 L)
13.25 lb (6.01 kg) pale malt
1.5 lb (0.68 kg) flaked oats
0.75 lb (340 g) roast barley
0.75 lb (340 g) Belgian chocolate malt
0.5 lb (227 g) Belgian debittered black malt
0.5 lb (227 g) 120°L crystal malt
1.0 oz (28 g) Nugget pellet hops, 13% a.a. (60 min)
1.25 oz (35 g) Willamette pellet hops, 5% a.a. (25 min)
1.75 oz (49 g) Willamette pellet hops, 5% a.a. (10 min)
2.5 oz (71 g) Belgian bittersweet chocolate (15 min)
1.5 oz (42 g) unsweetened cocoa nibs (15 min)
2.0 oz (57 g) ground Sumatran coffee (flameout)
2.0 oz (57 g) cold brewed Kona coffee (in secondary)
American or California Ale yeast
SPECIFICATIONS
Original Gravity: 1.092
IBU: 73
SRM: 60
DIRECTIONS
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 55–60°F (13–16°C) for 2 to 6 months.
Mini-mash Option
To brew a mini-mash recipe of the Kentucky Breakfast Stout clone, substitute 7.75 lb (3.52 kg) light malt extract syrup for 10 lb (4.5 kg) of the pale malt. Conduct a mini-mash with the remaining 3.25 lb (1.5 kg) pale malt and other grains at 155°F (68°C) for 60 minutes, sparge, and proceed as above, dissolving extract into hot wort before the boil.
For 5 Gallons (19 L)
13.25 lb (6.01 kg) pale malt
1.5 lb (0.68 kg) flaked oats
0.75 lb (340 g) roast barley
0.75 lb (340 g) Belgian chocolate malt
0.5 lb (227 g) Belgian debittered black malt
0.5 lb (227 g) 120°L crystal malt
1.0 oz (28 g) Nugget pellet hops, 13% a.a. (60 min)
1.25 oz (35 g) Willamette pellet hops, 5% a.a. (25 min)
1.75 oz (49 g) Willamette pellet hops, 5% a.a. (10 min)
2.5 oz (71 g) Belgian bittersweet chocolate (15 min)
1.5 oz (42 g) unsweetened cocoa nibs (15 min)
2.0 oz (57 g) ground Sumatran coffee (flameout)
2.0 oz (57 g) cold brewed Kona coffee (in secondary)
American or California Ale yeast
SPECIFICATIONS
Original Gravity: 1.092
IBU: 73
SRM: 60
DIRECTIONS
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 55–60°F (13–16°C) for 2 to 6 months.
Mini-mash Option
To brew a mini-mash recipe of the Kentucky Breakfast Stout clone, substitute 7.75 lb (3.52 kg) light malt extract syrup for 10 lb (4.5 kg) of the pale malt. Conduct a mini-mash with the remaining 3.25 lb (1.5 kg) pale malt and other grains at 155°F (68°C) for 60 minutes, sparge, and proceed as above, dissolving extract into hot wort before the boil.
