I found a Kentucky Breakfast Stout (KBS) clone recipe online and thought I'd give it a whirl. I used Safale S-04. Author states an OG 1.092 but I can never seem to hit the desired gravity, nor a proper amount of wort on my two all-grain attempts.
This time I added what I thought was way more water than what Promash told me and I was still under by a gallon. I even did my best to empty the "dead space" by tilting the vessels.
Having said that, I figured my OG would have been up with less liquid. Maybe it's due to boil off? Either way, I'm having a blast and I'll figure it out eventually.
Here's what I'm making. Boy did it come out dark! The OG was around 1.07 at 60.
26.50 lbs pale malt
3 lbs flaked oats
1.5 lb roasted barley
1.5 lb Belgian choc. malt
1 lb Belgian debittered black malt
1 lb 120L crystal malt
Hops
2.0 oz Nugget 13% aa (60 mins)
2.5 oz Willamette 5% aa (25 mins)
3 oz Willamette 5% aa (10 mins)
4.0 oz Belgian bittersweet chocolate (15 mins)
3 oz unsweetened cocoa nibs (15 mins)
4 oz ground Sumatran coffee (flameout)
4 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 refrigerator. 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.
First I spun up some S-04 yeast for 5 days on a home made stir plate:
Let the brew day begin!
My OG was a bit low, but the wort was like rich sweet oil. MMmmmmm! This one's going to be good. Too bad I the wait is so long!