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Tom's Mikkellas Breakfast Stout 2.5 Gal

267 calories 28.9 g 12 oz
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.4 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 34% (brew house)
Source: JCINSANIAC
Calories: 267 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created Monday September 2nd 2019
1.080
1.022
7.69%
101.45
38.42
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
70 oz American - Pilsner70 oz Pilsner 37 1.8 52.4%
32 oz Flaked Oats32 oz Flaked Oats 33 2.2 24%
9 oz American - Roasted Barley9 oz Roasted Barley 33 300 6.7%
7.50 oz The Swaen - Brown Malt7.5 oz Brown Malt 225 75 5.6%
7.50 oz Weyermann - CaraAmber7.5 oz CaraAmber 37 27 5.6%
4 oz Crisp Malting - Pale Chocolate4 oz Pale Chocolate 32.7 220 3%
3.50 oz Briess - Cherry Wood Smoked Malt3.5 oz Cherry Wood Smoked Malt 37 5 2.6%
8.34 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Centennial21 g Centennial Hops Pellet 10 Boil 60 min 49.24 28.8%
6 g Cascade6 g Cascade Hops Pellet 7 Boil 60 min 9.85 8.2%
21 g Centennial21 g Centennial Hops Pellet 10 Boil 15 min 24.43 28.8%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 15 min 16.29 27.4%
5 g Cascade5 g Cascade Hops Pellet 7 Boil 5 min 1.64 6.8%
73 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12.8 qt Strike 162 °F 60 min
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
1.5 gallons of RO Water, 1.5 gallons of Alkaline water (9.8) - Topped off with final half gallon Alkaline water to final volume 2.5 gallons.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 5.05 20.2  
Grain absorption losses -0.98 -3.9  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Starting boil volume 4.1 16.4  
Boil off losses -1.5 -6  
Hops absorption losses -0.1 -0.4  
Amount going into fermentor 2.5 10  
Total: 4.55 18.2
 
Notes

This is Tom Watson's (NewToHomebrew Tom) version of Mikkellas Breakfast Stout. I modified it a bit for a 2.5 gallon batch. Tom used Danstar Nottingham where I have a pack of British V I need to use. I also don't have Bohemian Pilsner - I have regular American Pilsner. I hope there is not a lot of difference.

Tom didn't provide his temps, but I think his first PID says 72 so that is 161.6 F for Strike. I expect Mash to be around 154 or so. It should be 170 for mash out, I BIAB, so no mash out.

And on brewday, my 4 gallon pot was taxed to the limit. It was so tight that I had to extend the mash a bit and I did NOT appear to hit my target mashing temps...they were maybe within 6 degrees? I wanted 154 and I got 148-149. I really, really need to recirculate the mash. I checked my preboil gravity at 15 minutes left to mash and I was at 1.070...I wanted 1.080, so I pulled the Sous Vide probe and basket out, and moved everything around a bit with a lid on for an extra 15 minutes. After everything. I still got 1.070. Post Boil got me 1.084 - Far Far Away...

If this is wrong anywhere, it will show up in hop utilization. I have to brew once and adjust. This is not linear, so it is an educated guess.

Tom's Numbers (for a 5 gallon batch) vs my starting place
Boil Centennial 50 gm -- 21 gm

     Cascade      20 gm    --      6 gm<br />

15M Centennial 48 gm -- 21 gm

     Cascade      45 gm    --    20 gm<br />

5 M Cascade 10 gm -- 5 gm

The predicted IBUs for Toms was ~90, I dropped my profile to near that. It was 11 points too high.

Tom's Final Gravity was 1.036 - 9%! I speculate that he topped out the alcohol tolerance on Notty...but it's still a great eater.

He cold crashed his after fermentation and then raised it to 68 for a couple of days for a Diacetyl rest. Then he prepared the coffee infusion the day before kegging.

Coffee prep (for 5 gallons!):
Boil 1 Liter of water, collect 500 ml in a sterile jar. Chill in fridge 2 hours. Add 70 gm of coffee...he used Taylor's of Harrigut Italian Roast and then french pressed it to remove the grounds - it also looked to be rather finely ground. He put the whole carafe in the fridge overnight. He added it to the beer, being careful to NOT splash and oxygenate his beer after spraying it with sanitizer. He added it by pouring it down the side wall of his fermenter.

My Coffee Prep (for 2.5 gallons):
I boiled enough water to collect 300-350 ml in the carafe. I sanitized the carafe before adding the water. The water temp was 125 degrees when I added the coffee. For my coffee, I used 2 K cups of Aspen Ridge Donut Shop coffee (a nice nutty flavored coffee - I tried several others but ultimately, I liked this coffee best). I opened the K cups and dropped the coffee in the carafe and put it in the fridge overnight. Next day, I sanitized a funnel with a piece of hose so I could trickle the coffee down the side of my fermenter, avoiding oxygenation. I then set the temp to 38 and closed it up after securing the top.

Tom doesn't publish this but from watching most of his brewing, it seems that he prefers "Burton on Trent" same as his buddy - Harrybrew69.

Kegged the next day. I will have to minikeg half of the batch and bottle the rest.

When tasting, this was astringent after 2 weeks. I was disappointed. However, after 4 months of conditioning, I can report that this beer is as good as Sam Smith Organic Chocolate Stout...so I am happy. I will be doing this one again as a 5 gallon batch.

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  • Last Updated: 2020-01-31 21:44 UTC