Founders Breakfast Stout Clone Recipe (All-Grain): 5 to 30 Gallons
An all-grain Founders Breakfast Stout Clone recipe you can brew at 5 to 30 gallons: 8.3% ABV and 19 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Founders Breakfast Stout Clone at a glance: 8.3% ABV, 19 IBU, OG 1.088. A homebrew clone of Founders Breakfast Stout: a big oatmeal stout with coffee and chocolate, at about 8%. Coffee goes in twice and chocolate once, for a proper double dose of breakfast.
Recipe credit: Founders Breakfast Stout Clone by DubbelDach on HomeBrewTalk, #16 on HomeBrewTalk’s all-time Top 100. We’ve put it in our recipe card, scaled to 5 gallons at 72% efficiency, and kept the brewer’s gravity and hop schedule. See the original for the brewer’s own notes and the discussion. This is an unofficial homebrew clone; Bräu Supply isn’t affiliated with Founders Brewing.
Bräu Supply recipe · All-grain
Founders Breakfast Stout Clone
Grain · for 5 gal into the fermenter
| 15.05 lb (6.83 kg) | Pale 2-row malt | 79% |
| 1.3 lb (0.59 kg) | Flaked oats | 7% |
| 0.95 lb (0.43 kg) | Chocolate malt | 5% |
| 0.7 lb (0.32 kg) | Roasted barley | 4% |
| 0.55 lb (0.25 kg) | Black patent malt | 3% |
| 0.4 lb (0.18 kg) | Crystal 120 | 2% |
Hops
| 0.5 oz (14 g) | Nugget · 13% AA | 60 min |
| 0.5 oz (14 g) | Mt. Hood · 5% AA | 30 min |
| 0.5 oz (14 g) | Mt. Hood · 5% AA | 2 min |
Other ingredients
| 2.5 oz (71 g) | Bittersweet baking chocolate | Last 15 min of the boil |
| 1.5 oz (43 g) | Unsweetened cacao nibs | Last 15 min of the boil |
| 2 oz (57 g) | Ground coffee (Sumatra) | At flameout |
| 2 oz (57 g) | Coffee (Kona), cold brewed | At packaging |
Yeast and water
| 2 pkg | English ale yeast (S-04), 2 packets | |
| Water | Balanced to slightly alkaline water. | |
Process
- Mash: 155°F (68°C) for 60 minutes, about 1.33 qt of water per lb of grain
- Boil: 60 minutes
- Ferment: 66°F (19°C) until the gravity is stable
- Condition: Add the cold-brewed coffee at packaging; condition 3 to 4 weeks
- Carbonate: 2.2 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
About this recipe
Flaked oats give the silky body, and a stack of dark malts gives the roast. Bittersweet chocolate and cacao nibs go in near the end of the boil, ground coffee at flameout, and cold-brewed coffee at packaging for a fresh coffee aroma.
How to brew it
- Mash at 155°F (68°C) for 60 minutes.
- Boil 60 minutes with the hops on schedule; add the chocolate and cacao nibs for the last 15 minutes.
- At flameout, add the ground Sumatra coffee and let it steep as you start chilling.
- Chill to 64°F (18°C), oxygenate well and pitch two packets of yeast. Ferment at 66°F (19°C).
- Cold brew the Kona coffee the day before packaging and add it to the keg or bottling bucket. Carbonate to about 2.2 volumes.
Tips
- Founders lists its beer at about 60 IBU; this recipe comes in lower. For a more bitter version, raise the Nugget to about 1.5 oz.
- Cold-brewed coffee gives aroma without the harsh bitterness of hot coffee.
Frequently asked questions
Can I skip the chocolate?
Yes. The coffee and roasted malts carry most of the flavour.
Is this the official recipe?
No. It’s a homebrewer’s clone.
Related guides
Oatmeal stout recipe, strong beer fermentation, how roasted malts change flavour.