KBP - Kentucky Breakfast Porter Recipe
Posted: Mon Sep 24, 2012 11:43 pm
Kentucky Breakfast Porter
Bourbon Barrel Coffee Oatmeal Vanilla Porter
This brew is obviously inspired by Founders KBS, but I did not want something so BIG; I wanted something quaffable that you could actually drink for breakfast, as I did the morning of Brewfest.
OG: 1.066
FG: 1.018
IBU: 37
Color: 35 SRM
Boil: 60 minutes
Pre-boil Volume: 7 gallons
Pre-boil Gravity: 1.057
Efficiency: 75%
Grains
Briess Pale Ale Malt (4 °L), 10.25 lbs
Weyermann Munich II (9 °L), 1.25 lbs
Crisp Crystal 45, 14 ounces
Crisp Chocolate Malt (412 °L), 11 ounces
Crisp Black Patent (550 °L), 7 ounces
Rolled Oats, 1 lb
Hops
Kent Goldings 5% AA, 50 g (1.75 oz), 60 min
Fuggles 5% AA, 21g (0.75 oz), 15 min
Kent Goldings 5% AA, 21g (0.75 oz), 0 min
Boil additions: ½ tsp Irish moss (or Wirfloc), 15 min
Mash: 154° F single-influsion; Mash-out 168° F
Water adjustments: PM me if you want me to email you my Palmer spreadsheet for this recipe; it is for KCMO water, but you can see my assumptions for Target Water, Adjusted Mash Chemistry, and Sulfate to Chloride Ratio.
Yeast: Wyeast 1056 American Ale
Fermentation: 65° F to start, gradually ramp up 1° F per day and hold at 67° F for first week; let temp naturally rise to no more than 72° F until fermentation is complete.
Secondary (in keg):
2 oz US Medium Toast Oak Cubes, soaked in 16 oz more or less to taste of your favorite bourbon(s); I used 50/50 Weller’s and Buffalo Trace
2 tablespoons good vanilla extract or vanilla beans; just throw it all in the bourbon-oak solution
75 grams of coffee: 43g Kona or Kona Blend (I used a blend because regular Kona is really expensive); 32g Sumatra. Course ground, cold steeped for 48 hours in a mason jar at a ratio of approximately 8 oz of cold pre-boiled water per 30g of coffee.
Approx 1 tablespoon of Biofine Clear or other fining agent (optional)
Bourbon Barrel Coffee Oatmeal Vanilla Porter
This brew is obviously inspired by Founders KBS, but I did not want something so BIG; I wanted something quaffable that you could actually drink for breakfast, as I did the morning of Brewfest.
OG: 1.066
FG: 1.018
IBU: 37
Color: 35 SRM
Boil: 60 minutes
Pre-boil Volume: 7 gallons
Pre-boil Gravity: 1.057
Efficiency: 75%
Grains
Briess Pale Ale Malt (4 °L), 10.25 lbs
Weyermann Munich II (9 °L), 1.25 lbs
Crisp Crystal 45, 14 ounces
Crisp Chocolate Malt (412 °L), 11 ounces
Crisp Black Patent (550 °L), 7 ounces
Rolled Oats, 1 lb
Hops
Kent Goldings 5% AA, 50 g (1.75 oz), 60 min
Fuggles 5% AA, 21g (0.75 oz), 15 min
Kent Goldings 5% AA, 21g (0.75 oz), 0 min
Boil additions: ½ tsp Irish moss (or Wirfloc), 15 min
Mash: 154° F single-influsion; Mash-out 168° F
Water adjustments: PM me if you want me to email you my Palmer spreadsheet for this recipe; it is for KCMO water, but you can see my assumptions for Target Water, Adjusted Mash Chemistry, and Sulfate to Chloride Ratio.
Yeast: Wyeast 1056 American Ale
Fermentation: 65° F to start, gradually ramp up 1° F per day and hold at 67° F for first week; let temp naturally rise to no more than 72° F until fermentation is complete.
Secondary (in keg):
2 oz US Medium Toast Oak Cubes, soaked in 16 oz more or less to taste of your favorite bourbon(s); I used 50/50 Weller’s and Buffalo Trace
2 tablespoons good vanilla extract or vanilla beans; just throw it all in the bourbon-oak solution
75 grams of coffee: 43g Kona or Kona Blend (I used a blend because regular Kona is really expensive); 32g Sumatra. Course ground, cold steeped for 48 hours in a mason jar at a ratio of approximately 8 oz of cold pre-boiled water per 30g of coffee.
Approx 1 tablespoon of Biofine Clear or other fining agent (optional)