I am giving the kbs clone a whirl. I have 2 questions if anyone can help. Where would I obtain Belgium bittersweet chocolate to brew with and how would I add, squares, shredded? Also recipe calls for 2-6 months in secondary. Does anyone think they meant bottled conditioned or do they really mean a secondary. Thanks
If you’re set on Belgian bittersweet chocolate then your best options are likely (1) online or (2) local specialty grocery stores. If you can’t find a Belgian option you like then I’d look otherwise for the best quality bittersweet chocolate you can find.
I think KBS is barrel aged for a while and that’s going to mellow some of the flavors. I would not skip on time as an ingredient in that beer. I would personally bulk age it to emulate the small amount of oxidation KBS sees in the barrel.
I’m’nna go for[ this recipe[/url this weekend.
Upped to volume to 25 liters.
Steeping all the roast and crystals in 5 liters of cold water, which should yield about 1045 OG.
Combine this with the 1080 OG wort which should come from them pale and the oat flakes should yield around 1074 OG total. I’ll hit that with about 2 kg of dark DME until I reach target volume and gravity.
Coffees…not sure how much difference these specialty coffees would make but I’m’nna try to score some Sumatra by tomorrow.
Anyone have any smart ideas regarding carbonate additions (if any) to avoid acidity in the final beer?
Watch this space for updates.](http://“Founders Kentucky Breakfast Stout - Beer Recipe - American Homebrewers Association”)
You can find it on Amazon. But personally, I just go with Ghirardelli bittersweet chocolate when making my breakfast stout inspired beer. It’s chocolate going into a dark roasted beer. I wouldn’t get too set on buying expensive chocolate that you won’t notice a difference with.
Also, I recommend using the chocolate bars as opposed to the morsels. The morsels do not melt down as well in the kettle. If you break the bars up into quarter-sized pieces, they will melt perfectly in the beer.
KBS is made with Kona and Sumatra coffee.
I would definitely find a good Sumatra for that portion. Sumatra has a very earthy flavor that can range from chocolate to herbal. It’s definitely part of that beer’s flavor. Sulawesi would be a good substitute.
I would not burn the cash trying to find kona. Most kona exports are blends with 10% kona and you will pay a pretty penny for a good quality pure kona coffee. IMO kona is tremendously overrated. It’s Guatemalan-sourced beans grown in Kona, HI. It is not so far off a good Guatemalan for its price and quite frankly you are losing all the delicate flavors that make kona what it is when you stick it in a beer. If you can’t source a good Guatemalan then any decent Central American coffee would be your next best choice.
+1. A good Sumatra is my favorite for any coffee beer. Love the earthy character in a stout. Also agree with Kona being vastly overrated for the price.
Score some fairtrade Sulawesi 
Will look for Central-American alternatives to Kona later.
As of now, all the worts have been combined and are rolling in the boil. Target single hops instead of Nugget & Willamette.
Will ferment with 1728 Scottish Ale.