Newfoundland Breakfast Stout

All Grain Recipe

Submitted By: groulxsome (Shared)
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Brewer: Chris Conway
Batch Size: 5.28 galStyle: American Stout (13E)
Boil Size: 7.08 galStyle Guide: BJCP 2008
Color: 40.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 43.7 IBUsBoil Time: 60 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Single Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs Chocolate Malt (250.0 SRM) Grain 3
12.00 oz Roasted Barley (300.0 SRM) Grain 4
8.00 oz Special B Malt (180.0 SRM) Grain 5
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
1 lbs 8.00 oz Molasses (80.0 SRM) Sugar 7
0.99 oz Nugget [13.0%] - Boil 60 min Hops 8
0.49 oz Willamette [5.5%] - Boil 30 min Hops 9
1.00 tsp Irish Moss (Boil 15 min) Misc 10
0.25 tsp Yeast Nutrient (Boil 15 min) Misc 11
2.00 oz Ground Coffee (In Cheese Cloth) (Boil 0 min) Misc 12
0.49 oz Willamette [5.5%] - Boil 0 min Hops 13
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 14

Notes

Units in metric for a 20L batch. Inspired by Founder's Breakfast Stout.

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