It's Not Just for Breakfast

All Grain Recipe

Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.55 gal	Style: Imperial Stout (13F)
Boil Size: 7.03 gal	Style Guide: BJCP 2008
Color: 49.7 SRM	Equipment: Braumeister 20L
Bitterness: 40.9 IBUs	Boil Time: 90 min
Est OG: 1.088 (21.1° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.025 SG (6.3° P)	Fermentation: Ale, Two Stage
ABV: 8.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs 6.00 oz	Oats, Flaked (1.0 SRM)	Grain	2
1 lbs	Chocolate Malt (350.0 SRM)	Grain	3
12.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	4
8.96 oz	Black (Patent) Malt (500.0 SRM)	Grain	5
7.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6
5 lbs	Pale Liquid Extract [Boil] (8.0 SRM)	Extract	7
1.00 oz	Nugget [12.2%] - Boil 90 min	Hops	8
0.50 oz	Mt. Hood [5.5%] - Boil 30 min	Hops	9
0.50 oz	Mt. Hood [5.5%] - Boil 2 min	Hops	10
2.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	11

Taste Notes

After 5 weeks in the keg this beer is ready to go. Excellent balance of chocolate and coffee, and the alcohol level is just right. I definitely don’t think this needs to be any stronger.

Notes

Founders Breakfast Stout clone vigorous fermentation noted within 24 hours. This continued for up to a week. After two weeks, SG = 1.032 (8/17/14). Racked to secondary fermenter only leaving trub behind. Recovered nearly all volume from primary. 9/20/14 - one month in secondary, gravity is no longer changing and FG - 1.031. higher than predicted but flavor is no longer hot, with chocolate dominating aroma and flavor. coarse ground 2 oz Peet’s Major Dickasons coffee and cold steeped in 2c of previously boiled, cooled water for 24 hours in a French press. 9/21/14 - added pressed coffee to sanitzed keg, then racked beer onto coffee and stored in kegerator for cold conditioning.

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