Breakfast Stout v2.0

All Grain Recipe

Submitted By: Cadrian (Shared)
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Brewer: Rathbone Brewery
Batch Size: 5.00 galStyle: Oatmeal Stout (16B)
Boil Size: 7.95 galStyle Guide: BJCP 2015
Color: 49.2 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 60.3 IBUsBoil Time: 90 min
Est OG: 1.088 (21.0° P)Mash Profile: Single Infusion, Medium-Full Body, Batch Sparge
Est FG: 1.026 SG (6.7° P)Fermentation: Ale, Two Stage
ABV: 8.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 8.00 oz Organic Pale Malt (2 Row) US (2.0 SRM) Grain 1
6 lbs 8.00 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 2
16.00 oz Organic Chocolate Malt (350.0 SRM) Grain 3
1 lbs Oats, Flaked (1.0 SRM) Grain 4
12.00 oz Organic Roasted Barley (300.0 SRM) Grain 5
9.00 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 6
7.00 oz Organic Crystal 120, 2-Row, (Great Western) (120.0 SRM) Grain 7
1.50 oz Magnum [12.0%] - Boil 60 min Hops 8
1.00 oz Willamette [5.0%] - Boil 30 min Hops 9
1.00 Whirlfloc Tablet (Boil 10 min) Misc 10
1.00 oz Willamette [5.0%] - Boil 0 min Hops 11
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 12
4.32 oz Bottle Conidition with Maple Syrup (35.0 SRM) Sugar 13
6.00 oz Cocao nibs Half and half Peru and Nicaragua (Secondary 0 min) Misc 14
3.00 cup Ethopian Cold Brew (Secondary 0 min) Misc 15

Notes

20.5 brix OG 5.0 Gallons into fermentor after trub filtered. scored very high, got a first in veggie and herb but scored low next time for no coffee, I think this is due to not bulk aging for uniform aging instead of independent bottles. also over carbed... carbed to 2.3 next time carb to 2.0

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