Founder’s Brewing Company Breakfast Stout Clone

[-Dan-]

Here is the original recipe:


Recipe: Founder’s Brewing Company Breakfast Stout Clone
Brewer: Dan
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.078 SG
Estimated Color: 53.1 SRM
Estimated IBU: 44.1 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.20 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.74 %
1.25 lb Oats, Flaked (1.0 SRM) Grain 7.27 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 4.36 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 2.91 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.91 %
1.00 oz Nugget [13.00 %] (60 min) Hops 37.9 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 6.2 IBU
0.50 oz Williamette [5.50 %] (0 min) (Aroma Hop-SHops -
1.50 oz Bittersweet baker’s chocolate (dark) (BoilMisc
1.50 oz Chocolate, unsweetened baking nibs (Boil 0Misc
2.00 oz Kona coffee (Boil 60.0 min) Misc
2.00 oz Sumatran coffee (Boil 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash at 155 for 60min. Single infushion mash


And here is what I brewed on May 2nd, 2009:


Recipe: 0904 - Founder’s Brewing Company Breakfast Stout Clone
Brewer: Dan
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.078 SG
Estimated Color: 53.1 SRM
Estimated IBU: 44.1 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.20 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.74 %
1.25 lb Oats, Flaked (1.0 SRM) Grain 7.27 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 4.36 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 2.91 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.91 %
1.00 oz Chinook [13.00 %] (60 min) Hops 37.9 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 6.2 IBU
0.50 oz Williamette [5.50 %] (0 min) (Aroma Hop-SHops -
2.00 oz Bittersweet baker’s chocolate (dark) (BoilMisc
2.00 oz Chocolate, unsweetened baking nibs (Boil 0Misc
2.00 oz Kona coffee (Boil 0.0 min) Misc
2.00 oz Sumatran coffee (Boil 0.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Total Grain Weight: 17.20 lb

Mash at 155 for 60min. Single infusion mash.

[JXLT]

How did this stout turn out? If it's anything like it's namesake then I imagine it was pretty good.

[-Dan-]

I actually won't know until tomorrow. I know it was bottled/kegged this week but I haven't tasted it yet. We had almost 55gal aging in a bourbon barrel until now. Looking forward to find out how it is

[Rhoobarb]

Keep us posted. I had this recipe filed when I got it on BYO and plan to brew it someday. Though, I won't be aging it in a bourbon barrel. ;-)

[JXLT]

Holy @*%(# ....55 gallons. That sounds GREAT...like beer heaven

[Rhoobarb]

I bet it'll kick ass! Seven of us local homebrewers (rdwj among them) just kegged a porter that we aged in a bourbon barrel. We brewed it at the beginning of last November and put 55 gals. in the barrel that Thanksgiving weekend. It was awesome at kegging! So good, we decided to brew it again this year.

[ruckstande]

So how did this turn out. This would be my ideal brew if I can learn this. I only have a 5 gallon kettle and bucket but this would be a dream for some of my wedding guests.