ivegot2legs
Well-Known Member
I have acquired a 15 gallon oak barrel, and I'll be using it to make a KBS. Eventually, this will turn into a documented process including equipment, construction, and process. But for now, I'm generating a recipe. I'm doing 3-six gallon batches to provide 18 gallons in a 20 gallon primary.
Recipe: Kentucky Breakfast Stout
Style: Imperial Stout
Recipe Specifications
--------------------------
Boil Size: 7.25 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.75 gal
Estimated OG: 1.111 SG
Estimated FG: 1.031 SG
Estimated Color: 53.2 SRM
Estimated IBU: 68.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.2 %
1 lbs 14.7 oz Oats, Flaked (1.0 SRM) Grain 2 7.6 %
13.3 oz Chocolate Malt (350.0 SRM) Grain 3 3.3 %
13.3 oz Roasted Barley (300.0 SRM) Grain 4 3.3 %
13.3 oz Black (Patent) Malt (500.0 SRM) Grain 5 3.3 %
13.3 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 3.3 %
1.50 oz Nugget [13.00 %] - First Wort 60.0 min Hop 7 46.3 IBUs
1.75 oz Willamette [5.50 %] - Boil 25.0 min Hop 8 14.5 IBUs
1.75 oz Willamette [5.50 %] - Boil 10.0 min Hop 9 7.5 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 10 -
Add 4oz 100% Cacao Unsweetened Chocolate at 15 min remaining
Add 2 oz coarse ground Sumatran coffee at flameout
Add 2 oz (grounds) cold brewed Kona coffee in secondary barrel
Add 2 oz whole roasted beans of Kona coffee in secondary barrel
Total Grain Weight: 25 lbs 3.9 oz
Mash Schedule: Single Infusion, 155.0 F, 60 min.
Primary fermentation at 65F for 4 weeks
Secondary fermentation in bourbon barrel for 4 weeks (based on tasting)
The questions I have to you folks:
Any opinions on using 100% Cacao at 15 minutes? The only ingredient is unsweetened chocolate, is this the same as using cacao nibs? Some folks are critical of using chocolate in the boil too.
Should I use coffee at flameout? I would typically only use coffee as a secondary as a cold brewed option. But I've done something similar to this before, and it came out well. I think the residual sweetness, barrel aging, and other flavours of the beer will make it work.
Is Irish Ale yeast ideal for this application? It's the only White Labs product that came close to the intended FG of 1.030. I normally use California ale yeast for everything, but I've found it finishes stouts way too dry. Of course, I will make a large starter.
I might make 5 gallons of this a Canadian Breakfast Stout by using maple syrup to bottle prime. Northern Brewer has this information in the priming calculator. Has anyone ever tried this?
Thanks for any help you can provide, and hopefully this can lead to a definitive KBS clone recipe.
Recipe: Kentucky Breakfast Stout
Style: Imperial Stout
Recipe Specifications
--------------------------
Boil Size: 7.25 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.75 gal
Estimated OG: 1.111 SG
Estimated FG: 1.031 SG
Estimated Color: 53.2 SRM
Estimated IBU: 68.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.2 %
1 lbs 14.7 oz Oats, Flaked (1.0 SRM) Grain 2 7.6 %
13.3 oz Chocolate Malt (350.0 SRM) Grain 3 3.3 %
13.3 oz Roasted Barley (300.0 SRM) Grain 4 3.3 %
13.3 oz Black (Patent) Malt (500.0 SRM) Grain 5 3.3 %
13.3 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 3.3 %
1.50 oz Nugget [13.00 %] - First Wort 60.0 min Hop 7 46.3 IBUs
1.75 oz Willamette [5.50 %] - Boil 25.0 min Hop 8 14.5 IBUs
1.75 oz Willamette [5.50 %] - Boil 10.0 min Hop 9 7.5 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 10 -
Add 4oz 100% Cacao Unsweetened Chocolate at 15 min remaining
Add 2 oz coarse ground Sumatran coffee at flameout
Add 2 oz (grounds) cold brewed Kona coffee in secondary barrel
Add 2 oz whole roasted beans of Kona coffee in secondary barrel
Total Grain Weight: 25 lbs 3.9 oz
Mash Schedule: Single Infusion, 155.0 F, 60 min.
Primary fermentation at 65F for 4 weeks
Secondary fermentation in bourbon barrel for 4 weeks (based on tasting)
The questions I have to you folks:
Any opinions on using 100% Cacao at 15 minutes? The only ingredient is unsweetened chocolate, is this the same as using cacao nibs? Some folks are critical of using chocolate in the boil too.
Should I use coffee at flameout? I would typically only use coffee as a secondary as a cold brewed option. But I've done something similar to this before, and it came out well. I think the residual sweetness, barrel aging, and other flavours of the beer will make it work.
Is Irish Ale yeast ideal for this application? It's the only White Labs product that came close to the intended FG of 1.030. I normally use California ale yeast for everything, but I've found it finishes stouts way too dry. Of course, I will make a large starter.
I might make 5 gallons of this a Canadian Breakfast Stout by using maple syrup to bottle prime. Northern Brewer has this information in the priming calculator. Has anyone ever tried this?
Thanks for any help you can provide, and hopefully this can lead to a definitive KBS clone recipe.
