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Old 04-12-2011, 03:14 AM   #1
mikeho
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Default All-Grain - Founder's Breakfast Stout clone (2011 HBT Competition Category 21 winner)

Recipe Type: All Grain
Yeast: Safale US-05
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.086
Final Gravity: 1.024
IBU: 52
Boiling Time (Minutes): 60
Color: 59
Primary Fermentation (# of Days & Temp): 25 days @ 64 deg
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: recipe from BYO with slight changes



Here's the original recipe.

9 lb 2-row
1 lb DME
22 oz. flaked oats
1.0 lb. crisp chocolate malt (412 L)
12 oz. Briess roast barley malt (300 L)
9 oz. debittered, black malt (550 L)
7 oz. crystal malt (120 L)

2.0 oz. (57 g) ground Sumatran coffee
2.0 oz. (57 g) ground Sumatran coffee
2.5 oz. (71 g) chocolate chips
2 oz. (57 g) unsweetened chocolate baking nibs

1 oz Nugget pellet hops (60 min.)
1 oz Willamette pellet hops (30 min.)
1 oz Willamette pellet hops (0 min.)
1⁄2 tsp. Irish moss (last 15 minutes)

4 oz (113 g) of corn sugar for priming

Mash at 148 for 60 min at 1.25 qt/lb
Add 2 oz coffee and chocolate at flameout, in bag

At bottling, dissolve 4 oz priming sugar in 2 oz coffee steeped in 1 qt of water in French press

I changed the recipe from the original BYO all-grain version because I brew in a bag, and I use my 5 gallon kettle as a mash tun, so I can only fit about 13 lbs of grain, hence the extra lb of DME.
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Old 04-20-2011, 03:53 PM   #2
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This looks AWESOME! I would, however, like to tweak it a little to lower the ABV a bit so I can enjoy more of them before hitting the floor! Any ideas on how I could do this with out killing the spirit of the beer/clone?

Thanks!

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Old 04-20-2011, 04:14 PM   #3
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I have never tried to lower an ABV, more typically I would try to increase it. You could always just drink more slowly. I think if you were to try to lower the ABV by decreasing the malt bill, you would want to adjust the hops accordingly, otherwise the balance will be off. The recipe has a BU/GU of 0.6, so if you decreased the malt bill by 20% to get an OG of 1.068, you would want to decrease the hops also by 20%. Alternatively you could make a 6 gal batch using the same ingredients. I have no idea if this will work, I have never tried it, but let me know if you do.
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Old 04-20-2011, 06:12 PM   #4
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I'm doing this and adding a "few" ounces of bourbon...
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Old 04-20-2011, 06:14 PM   #5
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I just split a batch and racked 2.5 gallons to secondary on 1 oz of medium toast oak chips soaked in 4 oz of bourbon. Never tried this before, but hopefully it will approximate Kentucky Breakfast Stout.
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Old 04-20-2011, 06:27 PM   #6
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Looks nice. I'm adding this to my "to brew" list.
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Old 04-20-2011, 06:45 PM   #7
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Sounds good, what did you do with the nibs, just add to primary?
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Old 04-20-2011, 06:54 PM   #8
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The first time I brewed this recipe, I added the coffee, and both kinds of chocolate (bittersweet chips and unsweetened nibs) at the end of boil, and left them in when I transferred to primary, then had a tough time bottling because the bottling wand kept getting clogged with coffee grounds and chocolate. The next time, I put the chocolate and coffee in a hop bag at the end of the boil, then left it in the kettle when I racked to primary after chilling (took me an hour using the sink water bath method). Not sure how this affected the flavor, but that's the version that you see above. I now have a chiller, so the time from flameout to pitching temp is much shorter, and I might leave the chocolate and coffee in the primary.
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Old 04-29-2011, 12:40 AM   #9
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Why did you mash at 148 instead of the 155 that the recipe calls for?
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Old 04-29-2011, 01:44 AM   #10
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Don't really know. I make mostly IPAs, so I mash low, so probably out of habit. I figured the oats would help with mouthfeel. Probably would be more accurate to mash at 155.
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