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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Kentucky Breakfast Stout need help
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Old 02-23-2013, 08:17 PM   #1
stryker_hass
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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 155F for 60 minutes. Add hops, chocolate and coffee as specified. Ferment for two weeks at 65F. 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 55-60F for 2 to 6 months


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Old 02-25-2013, 11:07 PM   #2
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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?


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Old 02-25-2013, 11:23 PM   #3
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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.
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Old 02-25-2013, 11:45 PM   #4
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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.
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Old 03-07-2013, 02:46 AM   #5
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Update 3/6/13 Day 26 from Brew Day. Day 9 from secondary. No activity in secondary. Sugars left must be unfermentable.
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Old 03-07-2013, 02:53 AM   #6
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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.
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Old 03-11-2013, 01:42 AM   #7
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Followed the recipe.
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Old 04-25-2013, 02:37 AM   #8
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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.
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Old 05-13-2013, 12:55 AM   #9
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Day 87 I pronounce this a great beer. Good Luck all.
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Old 06-26-2013, 10:54 PM   #10
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I am now 4 months in. It keeps getting better folks. Someone else please brew this and let me know how it goes. Jim


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