Quote:
Originally Posted by ks_medic
Brewing up a good'ol Oak bourbon porter. Hits the spot on those cold days.
|
I decided to brew a KBS inspired RIS last yesterday. The brewnight ended at 1am and the stout was as dark as the night.
Tasted great...
OG 1.090...
5 oz bittersweet belgian chocolate for 10 gallons
I had no sumatra coffee on hand, forgot to get that, but the cold brewed kona, bb chips and bourbon will be on hand when the time comes during secondary.
#012 Zymurgy Kentucky Breakfast Stout
Imperial Stout
Type: All Grain
Date: 12/28/2010
Batch Size: 11.00 gal
Brewer: Jeremiah
Boil Size: 10.39 gal Asst Brewer: 2010 Zymurgy
Boil Time: 60 min Equipment: J's Single Tier Keg Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: Maple Syrup?
Ingredients
Amount Item Type % or IBU
24.00 lb Pale Malt (2 Row) (Klagas) (2.0 SRM) Grain 64.43 %
6.00 lb Pale Maris Otter (Crisp) (4.0 SRM) Grain 16.11 %
3.00 lb Oats, Flaked (1.0 SRM) Grain 8.05 %
1.25 lb Chocolate Malt (Belgian) (350.0 SRM) Grain 3.36 %
1.25 lb Roasted Barley (450.0 SRM) Grain 3.36 %
1.00 lb Black Malt (Belgian Debittered) (500.0 SRM) Grain 2.68 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.01 %
85.00 gm Chinook - Niko - 2009 [10.20 %] (60 min) Hops 50.7 IBU
70.87 gm Willamette 2008 [5.30 %] (25 min) Hops 8.9 IBU
101.39 gm Willamette [5.00 %] (10 min) Hops 5.9 IBU
0.50 oz Oak French, Chips (Secondary 2.0 weeks) Misc
3.00 oz Cacao Nibs (Secondary 7.0 days) Misc
4.00 oz Coffee (Kona) Cold Brewed (Secondary 0.0 min) Misc
5.00 oz Chocolate Belgian Bittersweet (Boil 15.0 min) Misc
16.00 oz Bourbon (Secondary 2.0 weeks) Misc
12.00 gal Johnson County, KS Water
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.090 SG
Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 9.04 % Actual Alcohol by Vol: 9.31 %
Bitterness: 65.6 IBU Calories: 417 cal/pint
Est Color: 46.7 SRM Color:
Color
Mash Profile
Mash Name: ** J's Mash ** Total Grain Weight: 37.25 lb
Sparge Water: 1.39 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
** J's Mash **
Step Time Name Description Step Temp
60 min Mash Add 55.88 qt of water at 165.1 F 155.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 57.0 F
Notes
ORIGINAL SOURCE:
I haver tried this one with not so great results. I was flipping through the new Zymurgy mag and came across the recipe given by Jeremy Kosmicki. While not the exact recipe, it should be close.
5 US Gallons
13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.50 lb 120L crystal malt
Hops
1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)
2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)
American or California Ale yeast
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%
Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
Created with BeerSmith