BrewBlog: Founders Breakfast Stout Clone
Specifics
General Information
Method: Partial Mash

Recipe inspired from the Jan / Feb 2009 issue of BYO re-calculated for 10 gallons.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
16.00 pounds LME - Light 66% of grist
16.00 pounds Total Extract Weight 66% of grist
Reference
Malts and Grains
Non-Fermentables
3 oz Chocolate, Unsweetened Baking @ 5 minutes  
5 oz Chocolate, Dark Bittersweet @ 5 minutes  
4 oz Coffee, Sumatran @ 5 minutes  
4 oz Coffee, Kona @ 0 minutes  
Reference
Hops
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Water Profile

Hygeia Springs, Big Bend, WI

Calicum: 87 ppm
Bicarbonate: 362 ppm
Sulfate: 16 ppm
Chloride: 106 ppm
Sodium: 56 ppm
Magnesium: 41 ppm
PH: 7.5%
Notes:

A spring which flows from a source 2,200 feet below the earth’s surface near Big Bend, WI.  Click Here For Google Map

Procedure

Steep crushed grain in 4 gallons of water at 155°F for 30 minutes. Remove grains from the wort and rinse with 1 gallon of hot water.  Add the liquid and dried malt extract and bring to boil.  Add the hops, Irish moss (1 tsp @ 15 min remaining), and yeast nutrient (1 tsp @ 15 min remaining) as per the schedule.  Add the Sumatran coffee and the chocolate varieties at the end of the boil.  Add the wort to 4 gallons of cold water in a sanitized fermenter and top off with cold water up to 10 gallons.  Pitch the yeast and aerate the wort heavily.  Allow the beer to cool to 68°F.  Hold at the temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg.  Carbonate and age for two weeks.

Fermentation
Primary: 4 days @ 68° F
Secondary: 17 days @ 68° F
Tasting Reviews
print logprint default Output to Beer XML
Related Link
Bruce's BrewBlogs
All Club BrewBlogs
Smokey Jalapeno Ale Jan 19, 2014
Cherry Cider Nov 3, 2013
Autumn Afternoon Cyse... Nov 3, 2013
Bavarian Hefeweizen Jul 14, 2013
Founders Breakfast St... Sep 16, 2012
Cask Conditioned Oatm... Aug 19, 2012
Cask Conditioned Pate... Aug 19, 2012
Wood Aged Summer Stap... Jun 10, 2012
<< <  More  [1] 2 3 4 5 > >>
Bruce's Brew Status