Breakfast Stout

All Grain Recipe

Submitted By: jbank (Shared)
Members can download and share recipes

Brewer: Jason
Batch Size: 5.00 galStyle: Imperial Stout (20C)
Boil Size: 6.53 galStyle Guide: BJCP 2015
Color: 65.8 SRMEquipment: My 5 Gal
Bitterness: 53.4 IBUsBoil 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 fermentor

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine