Russian Imperial Stout Recipe - Kentucky Breakfast Stout

Recipe Info

Recipe Image

Kentucky Breakfast Stout

by on
All Grain
5 Gallon(s)
6.75 Gallon(s)
90 min
75%
All Grain Russian Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Flaked Oats - US, Chocolate Malt - US, Roasted Barley - US, Midnight Wheat - US, Caramel/Crystal 120 - US, Nugget Hops, Willamette Hops, White Labs California Ale WLP001 Homebrew Yeast, Bittersweet Chocolate, Unsweetened Cocoa Nibs, Yeast Nutrient, Whirfloc, Ground Sumatra Coffee, Cold Brewed Kona Coffee, Medium Toast American Oak Cubes, Jim Beam Bourbon.

Fermentables

% lb fermentable ppg   L   usage  
77% 13.25 2-Row - US 37
Mash
9% 1.5 Flaked Oats - US 37
Mash
4% 0.75 Chocolate Malt - US 34
350°
Mash
4% 0.75 Roasted Barley - US 25
300°
Mash
3% 0.5 Midnight Wheat - US 32
550°
Mash
3% 0.5 Caramel/Crystal 120 - US 35
120°
Mash
17.25 lb

Hops

oz variety type usage time AA   IBU  
1 Nugget Pellet Boil 60 minutes 13.3 55.3
1.25 Willamette Pellet Boil 25 minutes 5.0 11.4
1.75 Willamette Pellet Boil 10 minutes 5.0 7.9
4 oz IBUs calculated using the Rager formula

Yeast

name attenuation  
White Labs California Ale WLP001 80%
 

Other Stuff

amount unit name usage
2.5 oz Bittersweet Chocolate Boil
1.5 oz Unsweetened Cocoa Nibs Boil
5 tsp Yeast Nutrient Boil
1 each Whirfloc Boil
2 oz Ground Sumatra Coffee Flame Out
2 oz Cold Brewed Kona Coffee Secondary
1 oz Medium Toast American Oak Cubes Secondary
8 floz Jim Beam Bourbon Secondary
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 155 60 minutes
 

Special Instructions

  1. Strike grains with 6 gal of water at 167 °F
  2. Mash at 155 °F for 60 min
  3. Vorlauf and lauter 3.75 gal in your first runnings
  4. Add 3 gal of sparge water at 168 °F
  5. Vorlauf and lauter 3 gal in your second runnings
  6. Boil wort for 90 minutes
  7. Add bittersweet chocolate and cocoa nibs at 15 min
  8. Add 5 tsp of yeast nutrient at 15 min
  9. Add 1 Whirfloc tablet at 10 min
  10. At flameout add the 2oz of ground Sumatra coffee
  11. Ferment for 2 weeks at 65 °F
  12. Soak toasted oak cubes in a cup of Jim Beam bourbon for 2 weeks
  13. Cold brew 2 oz of Kona coffee overnight
  14. Add bourbon, oak cubes, and filtered coffee to secondary fermentor
  15. Rack fermented stout on top of mixture
  16. Condition in secondary at 55-60 °F for 2-6 months

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

Brewer 104460
Brewer 104460Your instructions are amazing. Thanks for helping out a newbie all-grainer.
8/19/2015 7:24 AM
Brewdog333
Brewdog333Try soaking nibs in bourbon with oak and do all coffee as cold brew. Boiling temps bring out astringency in coffee and cacao
6/10/2018 6:08 AM

Recipe Facts

Kentucky Breakfast Stout
Russian Imperial Stout
5.00 Gallons Liters
6.75 Gallons Liters  @  90  min
1.094
1.019
51.6° SRM
75%
74.5 IBU (rager)
0.80
9.7% ABV
326 per 12oz
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