Jamaican Breakfast Stout Brew Sessions

This recipe has been brewed 1 time(s)

Brew Session: Jamaican Breakfast Stout

CheeseNips 2/4/2020 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

pH settled to 5.4 without baking soda, so added only 0.4g to, roughly, hit 5.5. I rehydrated all of the yeast before I pitched it in distilled water. I wanted the OG much higher but I can't get the wort to boil very well with the lid off on the stove, so my boil off rate sucks. I need to try to boil on the propane in the garage with these bigger beers.2/11 - putting all the secondary additions and will let the nibs and wood chips soak for 2 weeks. I will remove the coffee after 2 days.

Recipe Facts

Jamaican Breakfast Stout
Imperial Stout
  • 3.90 Gallons Liters Batch Size
  • 5.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.080 OG
  • 1.020 FG
  • 52.8 IBU (brewgr) Bitterness
  • 0.66 BG:GU
  • 39.7° SRM Color
  • 84% Efficiency
  • 7.7% ABV Alcohol
  • 275 per 12oz Calories
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