Clone Beer Founder's Breakfast Stout Clone

[bolus14]

Take a peak at the Alagash Curieux clone thread about the amount of oak/bourbon used in that. This can stand up to more than that, a triple is more delicate and won't hide the oak/bourbon like this big stout will. I think the amounts you have will be fine in this.

 

[dierythmus]

Hi All,

Question on the coffee portion:

"2 oz Ground Sumatran coffee at flameout"

Is this really just coffee grounds going into the wort? If so, what's the best way to ensure that they don't end up in the secondary/keg/bottles? Treat it like trub (cold crashing, etc)?

 

[christyle]

I used my hop spider to catch the grounds. Seems to have done well.

 

[TwistedHops]

Hi All,

Question on the coffee portion:

"2 oz Ground Sumatran coffee at flameout"

Is this really just coffee grounds going into the wort? If so, what's the best way to ensure that they don't end up in the secondary/keg/bottles? Treat it like trub (cold crashing, etc)?

Dear god do not throw it in at flame out. It will clog everything. My beer turned out great but it was way too much effort.

The hop spider is an excellent idea. Or just add some cold press at bottling.

 

[bolus14]

I'm planning to add whole beans in the secondary as moops mentioned on page 97. Just wondering how long after FG is reached I should add them

 

[brewski09]

QUOTE
Last thing is I'm thinking of trying to make a couple of gallons into KBS by adding some JD at bottling, I like how Denny Conn's BVIP turns out with adding the bourbon at bottling instead of aging on it. Any thoughts?QUOTE


It won't be KBS (different recipe) but it should be a good beer.

 

[rideincircles]

The version I made for Burning Man came out awesome. I didn't kill the keg there, so I have some back at home now and it is a thick dark coffee monstrosity.

It was aged on 4 oz nibs, 3 vanilla beans and 1/2 oz bourbon soaked oak chips for 3 months with 2 oz of sumatra beans dry hopped for 3 weeks at the end. The flavors blend together very well and it probably still how some room to grow if I don't tear into it. It went from 1.110-1.030 after massively missing the target and I added the bourbon oak chips to make it more like KBS. If I could get bottles of KBS, I would like to compare it to it.

I prefer dry hopping the beans and I don't think it hurts if they sit for a few weeks. The last batch i made while adding it to the boil was really astringent. This one has none of that. It is smooth.

 

[Carlscan26]

The version I made for Burning Man came out awesome. I didn't kill the keg there, so I have some back at home now and it is a thick dark coffee monstrosity.

It was aged on 4 oz nibs, 3 vanilla beans and 1/2 oz bourbon soaked oak chips for 3 months with 2 oz of sumatra beans dry hopped for 3 weeks at the end. The flavors blend together very well and it probably still how some room to grow if I don't tear into it. It went from 1.110-1.030 after massively missing the target and I added the bourbon oak chips to make it more like KBS. If I could get bottles of KBS, I would like to compare it to it.

I prefer dry hopping the beans and I don't think it hurts if they sit for a few weeks. The last batch i made while adding it to the boil was really astringent. This one has none of that. It is smooth.

Did you crush or grind the beans at all when you "dry hopped" them?

 

[MMJfan]

Hi All,

Question on the coffee portion:

"2 oz Ground Sumatran coffee at flameout"

Is this really just coffee grounds going into the wort? If so, what's the best way to ensure that they don't end up in the secondary/keg/bottles? Treat it like trub (cold crashing, etc)?

I use a mesh hop sock that works just fine as well

 

[rideincircles]

I just dropped the whole beans straight into secondary while it was aging with everything else in there. I tested the partigyle I made off this batch with a smaller amount of coffee and went bigger on the man course. It could probably go even more on the coffee, but it is pretty well balanced across the board.

Its pretty heavy on the coffee and chocolate up front and the bourbon oak flavor seems to stick around afterwards. I approve of this batch, definitely a sipper.

 

[cantrell00]

I'll never put coffee in a hot kettle again.

Awful puckering astringent.

 

[fatboy34]

Anyone have success or failure with adding lactose to this recipe? I've seen a few mentions of it but not much on results.

Do you all think a 1/2lb to 1 lb of lactose would be a nice addition? Or should I go with original recipe and why mess with a solid recipe approach?

 

[christyle]

Anyone have success or failure with adding lactose to this recipe? I've seen a few mentions of it but not much on results.

Do you all think a 1/2lb to 1 lb of lactose would be a nice addition? Or should I go with original recipe and why mess with a solid recipe approach?

I'm debating the coffee at bottling and thought about maybe some Lactose as well, but I like a sweeter stout.

 

[TrickyDick]

Reading ale street news...

Some tidbits about the real founders recipe:

Nugget and williamette hops
Chocolate: Gibraltar milk chocolate chunks & bittersweet Orinoco chocolate
"two types" of coffee beans.
Flaked oats and "malt"

Not much, but the specific chocolate used is interesting.

TD

 

[bolus14]

I added coffee beans, 2oz Egyptian Yirgacheffe and 2oz Sumatra, today and pulled a small sample beforehand. The sample was a little boozy still although i'm sure that will fade with a little more time. It didn't have as much of the back end roast that I was expecting, maybe that's how Founder's is, I haven't had the original so I can't compare it. Maybe the coffee addition will bring that out more but either way I think this is going to be an excellent winter, football watching sipper, good for those Sunday Night games!!

 

[christyle]

Just had a few glasses on a trip to Boston and Feel like my bitterness was a little too high, not enough dark chocolate, and could use a touch more coffee. Was an awesome drinking stout, so can't wait to work out perfecting it.

 

[Chewie181]

Anyone have success or failure with adding lactose to this recipe? I've seen a few mentions of it but not much on results.

Do you all think a 1/2lb to 1 lb of lactose would be a nice addition? Or should I go with original recipe and why mess with a solid recipe approach?

I've got my first attempt at the original recipe fermenting now, a gravity sample I took tasted great (before any coffee additions yet), but some lactose is definitely something I want to try if/when I make this again, along with adding some bourbon soaked oak to try and approximate KBS.

 

[brewski09]

I've got my first attempt at the original recipe fermenting now, a gravity sample I took tasted great (before any coffee additions yet), but some lactose is definitely something I want to try if/when I make this again, along with adding some bourbon soaked oak to try and approximate KBS.

I don't have a good idea of how much yet, but KBS has more high kiln/roast to it. It's higher gravity and i'm pretty sure has a higher FG too (though not has high for the 2015 version which is the best one I have tried)

 

[Chewie181]

I don't have a good idea of how much yet, but KBS has more high kiln/roast to it. It's higher gravity and i'm pretty sure has a higher FG too (though not has high for the 2015 version which is the best one I have tried)

Yea I don't think I'll be able to really clone KBS with my current setup, and I'm fine with that, but I figure I can make a pretty tasty beverage by throwing in some oak and good bourbon next time.

 

[brewski09]

Also try some good port. I recommend a zin port.

 

[MollyHatchet]

A port does sound good, have you tried that yet? And if so,how much port did you use?

 

[brewski09]

A port does sound good, have you tried that yet? And if so,how much port did you use?

Look up the Kate the great stout recipe here on HBT for more specifics. I used a lot and it was awesome.

 

[bolus14]

I bottled my batch on Saturday and since we were having a party I threw two bottles in the fridge to try. Being uncarbonated and with yeast still in suspension it wasn't the best received, kind of what I expected. One guy at the party is also a home brewer, he tends to stick with stuff 6% and under, but makes some good stuff. His feeling was it will be good once it carbonates, the yeast settles, and the flavors meld. My thoughts were coffee up front with muddled chocolate, dark grains, a little roast, and yeast. Me and the other home brewer felt the yeast flavor was definitely there and was likely the culprit for the strange flavors. Once you notice what yeast tastes like it's pretty identifiable.

Never thought about blending some port into a big stout. I have had a Belgian Strong Dark that was aged in Sherry barrels that was one of the best I've had. The brewery had the same BSD aged in oak and sherry, the sherry was by far my favorite and a nice step away from the tried and true oak and bourbon barrel aging.

 

[MollyHatchet]

Look up the Kate the great stout recipe here on HBT for more specifics. I used a lot and it was awesome.

Thanks, I have subscribed to that thread, I'll check it out. Thinking I'll get this one in the kettle next week.

 

[Pyg]

How much of a difference will using 1 Oz of Nugget @ 60 min be compared to the .5 the recipe calls for ?

Don't want it too hoppy , but I need some bite!

 

[christyle]

What does it put your IBUs at? The original posted recipe is a little light on hops I think

 

[Pyg]

What does it put your IBUs at? The original posted recipe is a little light on hops I think

Brewers friend said 38 , but never quite sure how reliable that is.

 

[christyle]

I think I took some of the mixed info in here incorrectly and brewed my batch with about 60 IBUs. I was quite disappointed at the first sample's near IPA like bite, but it has faded with a little conditioning. I have yet to pop my first bottle (bottled a week ago), but I can tell the bitterness is not too bad. I would go for less on the next go, as I think the coffee adds to the bitterness, but I think you'd be ok up to about 45, which is where i'll shoot next batch probbaly. All of this is my opinion though, and I'm not sure how much "bite" you're looking for. Hope that helps!

 

[Pyg]

So I am thinking of brewing this recipe this weekend, atleast the extract version.
I am hesitant because I feel like if ever the was a a batch that was a massive undertaking with the capacity for failure, this is it.

couple questions:
1-
recipe calls for:
2.5 oz. dark, bittersweet baker’s chocolate
1.5 oz. unsweetened chocolate baking nibs
however my LHBS only has Coco powder. .
Would the Coco powder be a good subsititue for the unsweetened chocolate baking nibs?
And then I would just use the dark bakers chocolate.
All the talk about fat and grease a few pages back has me concerned!

2-
should the Kona coffee be added for a 1 week secondary?
Or just prior to bottling?

3-
should the 2 oz Kona coffee be cold brewed? or can the grounds be added to secondary and the cold crashed for removal?
How much water should it be brewed with?
And does this mean I have to purchase a french press?

4-
would you recommend adding a vanilla bean considering this is my first time brewing this recipe?

5-
Am I just over thinking this brew and letting myself get overwhelmed for nothing?

Sent from I-Phone

 

[MMJfan]

How much of a difference will using 1 Oz of Nugget @ 60 min be compared to the .5 the recipe calls for ?

Don't want it too hoppy , but I need some bite!

I've brewed with .5 oz of Nugget at 60 and 1 oz of Nugget at 60 and I totally prefer using 1 oz. Not to mention, I also now use 1 oz hop additions at 30 and at flameout as opposed to the .5 oz hop additions the OP recipe calls for. Oh and I have switched my flavor additions to Willamette over Mt. Hood with favorable results as well!