This week I finally used that Philly Sour yeast I bought ages ago. Also fruited the beer to give a bit more oomph in both colour and flavour. Batch Volume: 21 L Boil Time: 60 min Mash Water: 14.1 L Sparge Water: 13.98 L @ 75 °C Total Water: 28.08 L Boil Volume: 25.92 L Pre-Boil Gravity: 1.025 Vitals Original Gravity: 1.028 Final Gravity (Adv): 1.002 IBU (Tinseth): 6 BU/GU: 0.20 Colour: 4.9 EBC Mash Temperature — 65 °C — 60 min Malts (2.7 kg) 1.7 kg (63%) — Weyermann Bohemian Pilsner — Grain — 4 EBC 1 kg (37%) — Castle Malting Chateau Wheat Blanc — Grain — 4 EBC Hops (5 g) 5 g (6 IBU) — Aurora 10.3% — Boil — 30 min Miscs 0.3 g — Calcium Chloride (CaCl2) — Mash 0.2 g — Epsom Salt (MgSO4) — Mash 0.4 g — Gypsum (CaSO4) — Mash 5 ml — Lactic Acid 80% — Mash 0.5 items — Protafloc — Boil — 10 min 1800 g — Frozen Blackberries— Secondary Yeast 1 pkg — Lallemand (LalBrew) Philly Sour 85% Fermentation Primary — 20 °C — 10 days Water Profile Ca2+ 7 Mg2+ 1 Na+ 8 Cl- 9 SO42- 12 HCO3- 16 Add frozen fruit after fermentation for 5 days –––––––––––––––––––––––––––––– Yaki Tori by Smith The Mister https://smiththemister.bandcamp.com Smith The Mister https://bit.ly/Smith-The-Mister-YT Free Download / Stream: http://bit.ly/-yaki-tori Music promoted by Audio Library https://youtu.be/oZ0U4Q5epUs –––––––––––––––––––––––––––––– ... https://www.youtube.com/watch?v=v0mQQWovujs

https://www.youtube.com/user/vendettawarcrime ... https://www.youtube.com/watch?v=3Y-sWDRXc_8

This is not a direct clone but my bastardised version of the recipe from the American Homebrewers Association website. Go check out their recipe below. My recipe is underneath that. https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/ Boil Time: 60 min Batch Size: 14 liters (fermentor volume) Boil Size: 17 liters Original Gravity: 1.087 Final Gravity: 1.022 ABV (standard): 8.51% IBU (tinseth): 57.77 SRM (morey): 50 FERMENTABLES: 4 kg - United Kingdom - Golden Promise (70.9%) 390 g - Flaked Oats (6.9%) 277 g - Brown Sugar - (late addition) (4.9%) 200 g - United Kingdom - Brown (3.5%) 200 g - United Kingdom - Chocolate (3.5%) 200 g - United Kingdom - Roasted Barley (3.5%) 130 g - United Kingdom - Black Patent (2.3%) 130 g - United Kingdom - Crystal 45L (2.3%) 115 g - German - Carafa III (2%) HOPS: 20 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 40.89 25 g - Hallertau Hersbrucker, Type: Pellet, AA: 3.8, Use: Boil for 25 min, IBU: 10.39 30 g - Hallertau Hersbrucker, Type: Pellet, AA: 3.8, Use: Aroma for 10 min, IBU: 6.5 MASH GUIDELINES: 1) Infusion, Temp: 66 C, Time: 90 min, Amount: 15 L 2) Sparge, Temp: 85 C, Time: 0 min, Amount: 6 L OTHER INGREDIENTS: 21 g - gypsum, Time: 90 min, Type: Water Agt, Use: Mash 24 g - Cacao nibs, Time: 15 min, Type: Flavor, Use: Boil 40 g - Dark cacao powder, Time: 15 min, Type: Flavor, Use: Boil 35 g - Sumatran coffee, Time: 0 min, Type: Flavor, Use: Boil 35 g - Guatemalan coffee cold brewed, Time: 6 weeks min, Type: Flavor, Use: Secondary 6 g - french oak chips, Time: 6 weeks min, Type: Flavor, Use: Secondary 204 ml - kentucky bourbon, Time: 6 weeks min, Type: Flavor, Use: Secondary YEAST: Mangrove Jack - US West Coast Yeast M44 Starter: Yes Attenuation (custom): 70% Fermentation Temp: 18 C ... https://www.youtube.com/watch?v=HpsGv4GfxWM

https://www.justgiving.com/crowdfunding/bigbanana ... https://www.youtube.com/watch?v=LRPUuu9fY3g