Imperial Stout Recipe - Jamaican Breakfast Stout

Recipe Info

Recipe Image

Jamaican Breakfast Stout

by on
All Grain
3.9 Gallon(s)
5 Gallon(s)
90 min
84%
We are all standing on the shoulders of giants

This recipe was cloned from Founders Maple CBS Clone.

Fermentables

67% - 2-Row - US
7
36
2
Mash
5% - Pale Chocolate - UK
0.5
32
200
Mash
10% - Flaked Oats - US
1
37
1
Mash
3% - De-Bittered Black - BE
0.3
34
500
Steep
3% - Special Roast - US
0.3
33
50
Mash
3% - Special B - BE
0.3
30
180
Mash
1% - Roasted Barley - US
0.1
25
300
Mash
10% - Belgian Amber Candi Syrup - BE
1
32
90
Late

Hops

Tradition
0.85
Pellet
Boil
30 min(s)
6
17.1
Tradition
1
Pellet
Boil
60 min(s)
6
26.2
Tradition
1
Pellet
Boil
10 min(s)
6
9.5

Yeast

Mangrove Jack US West Coast M44
75%
Fermentis Safale S-04
75%

Other Stuff

Whirlfloc Tablet
1
each
Mash
Gypsum
0
each
Mash
Calcium Chloride
0
each
Mash
Baking Soda
0
each
Mash
Oak Chips
1.5
oz
Secondary
Coffee
1.5
oz
Secondary
Cacao Nibs
3
oz
Secondary

Mash Steps

Saccharification Rest
Infusion
155
60 min

Special Instructions

1.
Mash 4 gallons of water with 1.00g Gypsum, 0.80g CaCl, 2g NaHCO3
2.
Sparge 2 gallons of water with 0.5g Gypsum and 0.40g CaCl
3.
Add 4oz of cacao nibs and 2oz and coursely ground coffee into secondary, remove after 48 hours
4.
Soak 1.5oz of rum barrel chips in spiced rum and add to secondary after removing coffee/cacao, soak for 10 days

Tasting Notes (1)

CheeseNips

Tasted on 3/27/2020 by CheeseNips

Notes:

Pours 1 finger of foam that slowly dissipates, very dark but slightly mahogany when held to the light. Aroma is roasted grain, coffee, and a slight twang from the barrel chips. Flavor is a malty chocolate that quickly transforms into roasty barrel followed by a breath of vanilla and roast. Body is medium and nucleation is a touch sharp. Overall, this is a great start on a barrel aged stout as the barrel flavor isn't overbearing. I couldn't pick out rum from the barrel and, also, the body isn't as dense as I hoped and the nucleation is too sharp for the style. 4 stars.

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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