Founders Brewing Co.’s Breakfast Stout clone

Founders Brewing Co.’s Breakfast Stout clone

(5 gallons/ 19 L, all-grain)
OG = 1.078 FG = 1.020
IBU = 60 SRM = 59 ABV = 7.5%

Ingredients

13.2 lb. (6 kg) 2-row pale malt
22 oz. (0.62 kg) flaked oats
1 lb. (0.45 kg) chocolate malt (350°L)
12 oz. (0.34 kg) roast barley malt (450°L)
9 oz. (0.25 kg) debittered, black malt (530°L)
7 oz. (0.19 kg) crystal malt (120°L)
14.3 AAU Nugget pellet hops (60 mins.) (1.1 oz./31 g of 13% alpha acid)
2.5 AAU Willamette pellet hops (30 mins.) (0.5 oz./14 g of 5% alpha acid)
2.5 AAU Willamette pellet hops (0 mins.) (0.5 oz./14 g of 5% alpha acid)
2 oz. (57 g) ground Sumatran coffee
2 oz. (57 g) ground Kona coffee
2.5 oz. (71 g) dark, bittersweet chocolate
1.5 oz. (43 g) unsweetened chocolate baking nibs
1/2 tsp. yeast nutrient (15 mins.)
1/2 tsp. Irish moss (15 mins.)
White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast (as a 3.5 L yeast starter)
3/4 cup (150 g) dextrose (for priming)

Step by Step

Mash the crushed grains with 5 gallons (19 L) of water at 155°F (68°C) for 60 minutes. Vorlauf, then sparge slowly with 175°F (79°C) water. Add the hops and Irish moss according to times indicated in the ingredients list. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Pitch the yeast and ferment at 68°F (20°C) until final gravity is reached. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for 2 weeks.

Extract with Grains Option:
Substitute the 2-row pale malt with 6.6 pounds (3.0 kg) Briess light, unhopped malt extract and 1.7 pounds (0.77 kg) light dried malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 155°F (68°C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the ingredients list. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of filtered water in a sanitized fermenter and top up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.