Founders Breakfast Stout Clone
Brew Date: November 27, 2009
Tap Date: March 12, 2010
Yield: 10 gallons
Color (SRM/EBC):
Bitterness (Calc): 46.5 IBU (Tinseth)
BU/GU: 0.55
Calories: 285 (12 ounces)
ABV: 7.9%
ABW: 6.1%
Batch No: 2
OG: 1.085
OG (Plato): 20.45° P
Target OG: 1.088
Reading 1: 1.026  (16 days)
FG: 1.026
FG (Plato): 6.57° P
Target FG: 1.020
Real Extract: 9.08° P
App. Atten.: 67.9%
Real Atten.: 55.6%
General Information
Method: Partial Mash

I put this brew on top of the yeast that was used for a Porter.  Fermentation was active within an hour.


Added the Kona coffee to primary after 16 days.

Scale Recipe
Enter desired final yield (volume):
18.00 pounds LME - Dark 69.9% of grist
18.00 pounds Total Extract Weight 69.9% of grist
Malts and Grains
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  
Total Boil Time: 60 minutes
Name: British Ale
Manufacturer: Wyeast
Product ID: 1098
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 64–72°F
Amount: 2500 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Mash Profile

Single Step Temperature Mash, Full Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 117.7 Efficiency: 436.4%

Mash with a direct heat source to maintain temperature.


# Name Type Time Temp. Description
1 Saccharification Infusion 40 min. 158°F

Add 100% of mash water at 170° F / 77° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6.6%

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.



Special Procedures

Be careful when adding the coffee and chocolate to the boil.  During this batch it caused the boil to foam up and almost resulted in a boil over. 

Primary: 16 days @ 65° F
Secondary: 26 days @ 62° F
Tasting Reviews
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Bottle Label
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