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