Founders Breakfast Stout Clone
General Information
Method: Partial Mash
Cost: $82

Recipe inspired from the Jan / Feb 2009 issue of BYO re-calculated for 10 gallons.  Serving 5 gallons of it at the 2009 Food & Froth Fest at the Milwaukee Public Museum.

Scale Recipe
Enter desired final yield (volume):
16.00 pounds LME - Light 66% of grist
16.00 pounds Total Extract Weight 66% 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  
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 3500 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.

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: 35 days @ 68° F
Secondary: 13 days @ 68° F
Tasting Reviews
2 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by BJCP Certified Judge (BJCP Certified Judge)
Aroma: 10 / 12 Moderate coffee and chocolate aroma. Coffee slightly stronger. Robust malt follow. No hops - good.
Appearance: 3 / 3 Black opaque. Rich brown head. Pours thick then subsides.
Flavor: 17 / 20 Rich malt and coffee. Chocolate comes through also. Very rich malt character for dry stout. Also sweet.
Mouthfeel: 4 / 5 Medium full body. Perhaps high for style. Almost thick and chewy.
Overall Impression: 7 / 10 A complex and enjoyable beer. Chocolate character. Coffee nice. Deep rich stout body full for style but works. An enjoyable beer. Clean fermentation.
Cumulative Score: 41 / 50 Excellent
Review by BJCP Apprentice Judge (BJCP Apprentice Judge)
Aroma: 10 / 12 Burnt coffee, roasty.
Appearance: 3 / 3 Dark black thin brown head.
Flavor: 17 / 20 Lots of coffee followed by a roasty flavor. Malt sweetness is evident. Slight sourness okay for style. Notes of dark chocolate.
Mouthfeel: 4 / 5 Thick, creamy.
Overall Impression: 9 / 10 Nice dry stout. the coffee adds a lot of complexity & the dark chocolate notes are great.
Cumulative Score: 43 / 50 Excellent
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Bottle Label
Awards & Competitions
Entry Name: Founders Breakfast Stout Clone
Competition: Wisconsin State Fair Homebrew Competition
Date: May 16, 2009
Style: Spice, Herb, or Vegetable Beer
Place: 3rd (Bronze)
Entry Name: Fuel Stout
Competition: The Schooner Homebrew Championship
Date: Sep 19, 2009
Style: Specialty Beer
Place: 2nd (Silver)
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