breakfast brown

Discussion in 'Recipes for Feedback' started by oliver, Sep 25, 2017.

  1. oliver

    oliver Well-Known Member

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    I'm doing a breakfast brown ale soon, I have a lot of questions though.

    Here's my intended grain bill:
    60% 2-row
    10% Munich
    5% Chocolate
    5% C40
    20% Oats
    +Lactose in the boil
    +Cold Brew coffee @ bottling

    1. Type of Coffee, What type of coffee should I go with? I don't even drink coffee so I'm a little lost there. I definitely want to cold brew it in a French press the night before bottling, and just add to bottling bucket.

    2. Does lactose fully dissolve in the wort? I've been straining my brews through a mash bag and into the fermenter recently to cut out and sludge, and If I use lactose, will the mash bag catch the lactose??

    3. YEAST. I'm running in circles on this one, between liquid, dry, English, American. I might just end up using US-05, however, I'm all ears if anyone has something good.

    4. Water, my intentions are doing something really malty, and not worrying about the bicarbonate. I've read a lot that says bicarbonate is really good for brown ales, but I kinda want a softer malty profile. Suggestions there?
     
  2. jeffpn

    jeffpn Well-Known Member

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    I make a coffee porter a couple times a year. I put 4 oz of dry coffee grounds in at 10 minutes before flameout, 5 gallon batch. In my opinion, anything else would be too much work.
     
  3. chub1

    chub1 Active Member

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    #3 chub1, Sep 25, 2017
    Last edited: Sep 25, 2017
    I have used ESE coffee pods,cold brewed for about 24 hours or so and added to a stout.Did a mix of two regular strength and two Moccha pods in 200 ml of water added just prior to bottling,this was for a 6 litre batch.
    It came out really well and went down well with those who tried it.Certainly one to do again
    Also did a mackeson ,obviously with added lactose.Shove it in at 15 minutes,no problems:cool:
     
  4. oliver

    oliver Well-Known Member

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    what is your preferred yeast for that?
     
  5. Trialben

    Trialben Well-Known Member

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    I tossed in 30g of ground coffee in fermentor pre ferment and another 15g once ferment was done. Mmmm mmmm lovely coffee roasty chocolate stout.
     

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