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 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

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

Hops

Nugget
1
Pellet
Boil
60 min(s)
13.3
55.3
Willamette
1.25
Pellet
Boil
25 min(s)
5
11.4
Willamette
1.75
Pellet
Boil
10 min(s)
5
7.9

Yeast

White Labs California Ale WLP001
80%

Other Stuff

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

Mash Steps

Saccharification Rest
Infusion
155
60 min

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

    Your instructions are amazing. Thanks for helping out a newbie all-grainer.

    8/19/2015 7:24:51 AM
  • Brewdog333

    Try 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 6:08:45 AM

Recipe Facts

Kentucky Breakfast Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.75 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.094 OG
  • 1.019 FG
  • 74.5 IBU (rager) Bitterness
  • 0.80 BG:GU
  • 51.6° SRM Color
  • 75% Efficiency
  • 9.7% ABV Alcohol
  • 326 per 12oz Calories
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