Breakfast

All Grain Recipe

Submitted By: bcline (Shared)
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Brewer: Brant Cline
Batch Size: 5.50 galStyle: Oatmeal Stout ()
Boil Size: 7.25 galStyle Guide: BJCP 2008
Color: 47.3 SRMEquipment: Cline Equipment - Cooler & Pot ( 10 Gal/9 Gal) - All Grain
Bitterness: 38.7 IBUsBoil Time: 60 min
Est OG: 1.080 (19.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 40.0

Ingredients
Amount Name Type #
13 lbs 3.20 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Chocolate Malt (350.0 SRM) Grain 2
12.00 oz Roasted Barley (300.0 SRM) Grain 3
8.96 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 4
7.04 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
1 lbs 6.08 oz Oats, Flaked (1.0 SRM) Grain 6
1.00 oz Nugget [13.0%] - Boil 60 min Hops 7
0.50 oz Willamette [5.5%] - Boil 30 min Hops 8
1.20 Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 oz Willamette [5.5%] - Steep 0 min Hops 10
3.00 oz Dark Bittersweet Bakers Chocolate (Boil 0 min) Misc 11
1.80 oz Unsweetened Chocolate Backing Nibs (Boil 0 min) Misc 12
2.40 oz Ground Sumatran Coffee (Boil 0 min) Misc 13
1 pkgs California Ale (White Labs #WLP001) Yeast 14
2.40 oz Ground Kona Coffee (Secondary 1 weeks) Misc 15

Notes

Actual OG: 1.063Actual Coffee: Kaladi bros. Peruvian Andes GoldActual Coffee Amt. at Flameout: 3.0 Oz.Another 3oz. In secondary in bagBlending:Into keg with 2oz. Organic maple extract, 14 oz. torani bacon syrup.