Breakfast Stout 
All Grain Recipe
Submitted By: jbank (Shared)
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| Brewer: Jason | |
| Batch Size: 5.00 gal | Style: Imperial Stout (20C) |
| Boil Size: 6.53 gal | Style Guide: BJCP 2015 |
| Color: 65.8 SRM | Equipment: My 5 Gal |
| Bitterness: 53.4 IBUs | Boil Time: 60 min |
| Est OG: 1.094 (22.4° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.026 SG (6.7° P) | Fermentation: Ale, Two Stage |
| ABV: 9.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs 13.56 oz |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 1 lbs 8.30 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 1 lbs 1.35 oz |
Chocolate Malt (Thomas Fawcett) (508.0 SRM) |
Grain |
3 |
| 13.11 oz |
Roasted Barley (Thomas Fawcett) (609.0 SRM) |
Grain |
4 |
| 9.64 oz |
Carafa Special III (Weyermann) or Black Malt (470.0 SRM) |
Grain |
5 |
| 7.71 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
6 |
| 1.00 oz |
Fuggle [4.5%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
8 |
| 1.00 oz |
Willamette [5.5%] - Boil 30 min |
Hops |
9 |
| 1.00 oz |
Willamette [5.5%] - Boil 0 min |
Hops |
10 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
11 |
| 4.00 oz |
Oak Chips (Secondary 2 weeks) |
Misc |
12 |
| 3.00 oz |
Ground Coffee (Secondary 1 weeks) |
Misc |
13 |
Notes
Add 3oz of semi sweet dark bakers choclate powdered to wort once below 120 degrees
med char american oak cubes should be boiled and put in burbon as long as possible, pour out burbon.
The coffee should be cold steeped in 2 cups of water over 24 hour period before adding to fermentorThis Recipe Has Not Been Rated
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