#012 KBS Clone "Lumber Jack Stout"

#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 %
3.00 oz Chinook - Niko - 2009 [10.20 %] (60 min) Hops 50.7 IBU
2.50 oz Willamette 2008 [5.30 %] (25 min) Hops 8.9 IBU
3.58 oz Willamette [5.00 %] (10 min) Hops 5.9 IBU
3.00 oz Cacao Nibs (Secondary 8.0 weeks) Misc
4.00 oz Coffee (Kona) Cold Brewed (Secondary 8.0 weeks) Misc
5.00 oz Chocolate Belgian Bittersweet (Boil 15.0 min) Misc
5.00 oz Oak French, Chips (Secondary 8.0 weeks) Misc
16.00 oz Bourbon (Secondary 8.0 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: 1.021 SG
Estimated Alcohol by Vol: 9.04 % Actual Alcohol by Vol: 9.05 %
Bitterness: 65.6 IBU Calories: 418 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 13.97 gal 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

Journal
2011.01.09_8pm
-racking,
2011.01.06_2pm
-no activity, checked FG and is fully attenuated @ 1.021, will get coffee, cold brew then add coffee, cocoa nibs, bourbon, and chips
2011.01.05_1pm
-temp @ 69
-attempting to finish the larger of the 2 carboys (minor activity)
2011.01.04_3:00 pm
-temp @ 67°
-appears that yeast has dropped
-added 5 oz. Jack Daniel smoker chips to 2 cups Jack Daniels No.7
2010.12.30
-temp @ 66°
-nice chocolate mouse cake on top
2010.12.29_1:30am
-Yeast Pitched
-temp @ 65°
2010.12.29_1:30pm
-Fermentation confirmed


ORIGINAL SOURCED from homebrewtalk.com:
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.
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