Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Kentucky Breakfast Stout need help
Reply
 
LinkBack Thread Tools
Old 02-23-2013, 07:17 PM   #1
stryker_hass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Summerfield, NC
Posts: 45
Liked 1 Times on 1 Posts

Default Kentucky Breakfast Stout need help

Question. I'm at the 13 day mark. Secondary today. OG 1.082 likely b/c I either gathered a little too much wort at sparge OR cont. sparge time not long enough (30 min) should have been an hour. Yeast S-05 (hit 155F on mash)

Only vigorous shake of carboy prior to pitch.

FG 1.29 Pitch more yeast now ?

Thx Jim

AG brewed this courtesy of Gill Breau via BYO
http://nbcba.org/forum/viewtopic.php?t=796&p=6964

13.25 lb pale malt
1.5 lb flaked oats
0.75 lb roast barley
0.75 lb Belgian chocolate malt
0.5 lb Belgian debittered black malt
0.5 lb 120L crystal malt
1.0 oz Nugget pellet hops, 13% AA (60 min)
1.25 oz Willamette pellet hops, 5% AA (25 min)
1.75 oz Willamette pellet hops, 5% AA (10 min)
2.5 oz Belgian bittersweet chocolate (15 min)
1.5 oz Unsweetened cocoa nibs (15 min)
2.0 oz Ground Sumatran coffee (flameout)
2.0 oz Cold-brewed Kona coffee (in secondary)
American or California Ale Yeast
Boil time: 90 min
IBUs: 73
SRM: 60
Specific Gravity: 1.092
Assumed Efficiency: 75%
Directions
Infusion mash at 155°F for 60 minutes. Add hops, chocolate and coffee as specified. Ferment for two weeks at 65°F. Soak 0.25 oz toasted French oak chips in 1 cup Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup boiled, cooled water and leave overnight, covered, in refridgerator. Strain out grounds and add cold brewed coffee and bourbon, with wood chips, to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55-60°F for 2 to 6 months

__________________
stryker_hass is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2013, 10:07 PM   #2
stevedore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Madison, Wisconsin
Posts: 75
Default

Looks intriguing, thinking about brewing one of these myself. Sorry I can't contribute more, although I assume the FG you mean it to be 1.029?

__________________

Current brewing pipeline: empty
Bottled: Rock Steady IPA, Hefeweizen
RIP: Everyday IPA, Coffee Stout
Future: BCBS clone?

stevedore is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2013, 10:23 PM   #3
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,065
Liked 653 Times on 486 Posts
Likes Given: 254

Default

1.029 actually isn't that far off for this beer. expected FG is around 1.024 according to the grand-daddy of founders breakfast stout threads: http://www.homebrewtalk.com/f68/foun...-clone-139078/, when i made it i ended at 1.025. if your mash temp was off a little, or you didn't pitch enough yeast (did you do 2 packs or just 1?), or any number of other reasons could explain why you're at 1.029. the lack of aeration probably didn't help. big beers need a lot of O2.

if you haven't hit FG and are contemplating re-pitching yeast, you shouldn't move to secondary. don't transfer to secondary until you've reached your FG.

__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend
Fermenting: wet-hopped harvest ale x 2, sour cherry mead, imperial chocolate stout and its not-so-small second runnings beer
Aging: oud bruin & a few other sours, acerglyn, a BDSA
sweetcell is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2013, 10:45 PM   #4
stryker_hass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Summerfield, NC
Posts: 45
Liked 1 Times on 1 Posts

Default

Thank You gentlemen:

Yes FG 1.029 typo. Agree should have added O2 at pitch and should have pitched two packets of yeast - I've been missing my FG by some on a Founder's Porter recipe and this last one (yesterday) I added o2 via a fish pump with a 0.22 micron filter line prior to pitching - so we will see. On the stout, I already did the secondary 3 days ago, that's when I was measuring the gravity (too late to stop). For some reason I was thinking I should be lower on the FG (1.019) or closer to that number. Looked at that thread also - Thanks. Looks like a similar recipe without the bourbon and wood chips.... Will post reply in 2 months on FG and taste. Jim

ps added more yeast also at secondary.

__________________
stryker_hass is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 01:46 AM   #5
stryker_hass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Summerfield, NC
Posts: 45
Liked 1 Times on 1 Posts

Default

Update 3/6/13 Day 26 from Brew Day. Day 9 from secondary. No activity in secondary. Sugars left must be unfermentable.

__________________
stryker_hass is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 01:53 AM   #6
J343MY
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Waterloo, ON
Posts: 110
Liked 59 Times on 26 Posts
Likes Given: 2

Default

Mashing at 155 is too high for an imperial stout. You need to mash fairly low since you are going to have a lot of unfermentables anyway.

__________________
J343MY is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 01:42 AM   #7
stryker_hass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Summerfield, NC
Posts: 45
Liked 1 Times on 1 Posts

Default

Followed the recipe.

__________________
stryker_hass is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2013, 02:37 AM   #8
stryker_hass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Summerfield, NC
Posts: 45
Liked 1 Times on 1 Posts

Default

Day 70 approx from Brew Day: Keg 4.22.13 FG 1.026 wow taste out of the gravity tube !
Someone should make this recipe.

__________________
stryker_hass is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2013, 12:55 AM   #9
stryker_hass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Summerfield, NC
Posts: 45
Liked 1 Times on 1 Posts

Default

Day 87 I pronounce this a great beer. Good Luck all.

__________________
stryker_hass is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2013, 10:54 PM   #10
stryker_hass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Summerfield, NC
Posts: 45
Liked 1 Times on 1 Posts

Default

I am now 4 months in. It keeps getting better folks. Someone else please brew this and let me know how it goes. Jim

__________________
stryker_hass is offline
inamays Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making a Breakfast Stout by Adding Coffee to Oatmeal Stout hjd General Techniques 8 10-26-2010 10:20 PM
Founders Kentucky Breakfast Stout MrWhleDr Commercial Brew Discussion 14 03-19-2010 06:13 PM
$10 for one Founders Kentucky Breakfast Stout? mychalg9 General Chit Chat 8 03-16-2010 03:26 PM
Founder's Kentucky Breakfast Stout no1likesme Commercial Brew Discussion 6 03-14-2010 12:24 PM
Founders Kentucky Breakfast Stout BrianP Commercial Brew Discussion 3 03-24-2009 06:17 AM