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Breakfast Of Champyinz

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Breakfast Of Champyinz Style: Imperial Stout
Type: All grain Size: 5.5 gallons
Color:
223 HCU
Bitterness: 69 IBU
OG: 1.091 FG: 1.024
Alcohol: 8.7% v/v (6.8% w/w)
Water: Tapwater with Campden to dechlorinate and a touch of gypsum.
Grain: 15 lb. American 2-row
8 oz. American crystal 60L
1 lb. American crystal 120L
1 lb. Belgian Special B
12 oz. American chocolate
8 oz. UK Black patent
10 oz. Roasted barley
1.5 lb. Rolled oats
Mash: 68% efficiency
155° for 60 min. Decoction mash out. Fly sparge w/ 180° water to collect 8 gal in kettle.
Boil: 90 minutes SG 1.091 5.5 gallons
4 oz. Cocoa powder
8 oz. Ground Italian Roast Coffee
3 oz cocoa and 4 oz ground coffee at flameout.
Hops: 2 oz. Chinook (11.1% AA, 90 min.)
1 oz. Willamette (4.1% AA, 30 min.)
1 oz. Willamette (4.1% AA, 15 min.)
Yeast: WLP002 from prior batch
Log: Ferment at 64° until 70% attenuation (1.024 or so). Transfer to secondary and add 3 oz oak chips soaked in bourbon. Loave oak in beer for 3 weeks. Rack to keg and age at least 3 months.

Recipe posted 06/29/16.