Breakfast Stout - Beer Recipe - Brewer's Friend

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Breakfast Stout

190 calories 21.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 3.85 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Fats Schindee
Calories: 190 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Tuesday February 20th 2018
1.057
1.017
5.3%
29.1
37.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 42.1%
1.50 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 21.1%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 8.8%
8 oz American - Victory8 oz Victory 34 28 7%
8 oz Belgian - Chocolate8 oz Chocolate 30 340 7%
4 oz United Kingdom - Crystal 90L4 oz Crystal 90L 33 90 3.5%
4 oz United Kingdom - Golden Naked Oats4 oz Golden Naked Oats 33 10 3.5%
4 oz United Kingdom - Oat Malt4 oz Oat Malt 28 2 3.5%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley 29 550 3.5%
114 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz East Kent Goldings0.8 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 29.07 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
4 oz Cacao nibs Flavor Primary 7 days
6 oz Coffee beans Flavor Primary 7 days
8 oz Cold-brewed coffee Flavor Kegging --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg (on nitro)       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt BIAB Infusion -- 152 °F 90 min
5.5 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.99 20  
Mash volume with grains 5.56 22.2  
Grain absorption losses -0.89 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.78 g | 19.1 qt) 3.85 15.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.32 g | 9.3 qt) 3.25 13  
Estimated amount in fermentor 3.25 13  
Total: 4.99 20
Equipment Profile Used: System Default
 
Notes

First coffee addition - light-roast, whole (or lightly crushed) beans (6 oz) in grain bag, along with cacao nibs (or separated into two bags), added to primary after seven days. Keep in primary for 5-7 days.

Second coffee addition - medium-dark roast (Brazilian or Guatemalan recommended), ground up (8 oz) and added to one cup water. Cold press overnight in the refrigerator. Press off liquid and gently add to beer at bottling

Serve on nitro (beer gas).

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  • Last Updated: 2018-02-22 19:57 UTC