Print

Founders Breakfast Stout Clone

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed June 23, 2017

Specifics
Style: Spice, Herb, or Vegetable Beer
Brew Date: September 16, 2012
Yield: 10 gallons
Color (SRM/EBC): 54/106.4
Bitterness (Calc): 44 IBU (Daniels)
Conditioning: Keg and Cask
Batch No: 2
Target OG: 1.081
Status: Planned
BJCP Style Info: Spice, Herb, or Vegetable Beer
Info: A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.

Commercial Examples: Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young’s Double Chocolate Stout, Bell’s Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill's Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beer.

General Information
Method: Partial Mash

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

Extract
16.00 pounds LME - Light 66% of grist
16.00 pounds Total Extract Weight 66% of grist
Malts and Grains
2.75 pounds Flaked Oats 11.3% of grist
2.00 pounds American Chocolate Malt 8.2% of grist
1.50 pounds American Roasted Barley 6.2% of grist
1.00 pounds German Carafa III De-Husked Malt 4.1% of grist
1.00 pounds Crystal Malt 120L 4.1% of grist
8.25 pounds Total Grain Weight 34% of grist
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  
Hops
2.00 ounces Nugget 13.00% Pellets @ 60 minutes
Type: Bittering
Use: Boil
26 AAUs
1.00 ounces Glacier 6.3% Pellets @ 30 minutes
Type: Aroma
Use: Boil
6.3 AAUs
1.00 ounces Glacier 6.3% Pellets @ 0 minutes
Type: Aroma
Use: Aroma
6.3 AAUs
4.00 ounces Total Hop Weight 38.6 AAUs
Yeast
Wyeast American Ale - #1056 — Liquid
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
Founders Breakfast Stout Clone
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time:  
Original Gravity: 1.081 / 19.6° P  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Personal Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.