Breakfast Stout

All Grain Recipe

Submitted By: cookiedds (Shared)
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Brewer: Christian Claeys
Batch Size: 11.50 galStyle: Sweet Stout (16A)
Boil Size: 14.00 galStyle Guide: BJCP 2015
Color: 29.2 SRMEquipment: 2 keg MWP
Bitterness: 38.3 IBUsBoil Time: 70 min
Est OG: 1.058 (14.2° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
3 lbs Barley, Flaked (1.7 SRM) Grain 3
1 lbs 4.00 oz Chocolate Malt (Muntons) (425.0 SRM) Grain 4
1 lbs 4.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 5
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 6
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7
5.00 g Calcium Chloride (Mash 60 min) Misc 8
2.00 oz Magnum [11.0%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
2.00 oz East Kent Goldings (EKG) [5.0%] - Boil 10 min Hops 11
0.70 tsp Yeast Nutrient (Boil 10 min) Misc 12
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
2.00 tbsp Espresso Powder (Primary 5 days) Misc 14

Notes

Add 2T espresso powder to 2°

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