Tom's Mikkellers Breakfast Stout 5.5 gal

Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 60% (brew house)
Source: JCINSANIAC
Calories: 230 calories (Per 12oz)
Carbs: 25 g (Per 12oz)

Created: Tuesday March 17th 2020

Original Gravity:

1.069

Final Gravity:

1.019

ABV (standard):

6.5%

IBU (tinseth):

113.5

SRM (morey):

38.4

Mash pH

n/a

Cost $

43.16

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8.90 lb	German - Floor-Malted Bohemian Pilsner8.9 lb Floor-Malted Bohemian Pilsner	$ 1.79 / lb $ 15.93	38	1.8	50.9%
71 oz	Flaked Oats71 oz Flaked Oats	$ 1.99 / lb $ 8.83	33	2.2	25.4%
18.50 oz	American - Roasted Barley18.5 oz Roasted Barley	$ 2.41 / lb $ 2.79	33	300	6.6%
16 oz	The Swaen - GoldSwaen Brown Supreme16 oz GoldSwaen Brown Supreme	$ 2.05 / lb $ 2.05	34	113	5.7%
16 oz	Weyermann - CaraAmber16 oz CaraAmber	$ 1.99 / lb $ 1.99	37	27	5.7%
8 oz	Crisp Malting - Pale Chocolate8 oz Pale Chocolate	$ 2.09 / lb $ 1.05	32.7	220	2.9%
8 oz	Briess - Cherry Wood Smoked Malt8 oz Cherry Wood Smoked Malt	$ 2.29 / lb $ 1.15	37	5	2.9%
279.90 oz / $ 33.78

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Centennial50 g Centennial Hops	$ 0.72 / oz $ 1.27	Pellet	10	Boil	60 min	54.11	28.9%
20 g	Cascade20 g Cascade Hops	$ 0.72 / oz $ 0.51	Pellet	7	Boil	60 min	15.15	11.6%
48 g	Centennial48 g Centennial Hops	$ 0.72 / oz $ 1.22	Pellet	10	Boil	15 min	25.78	27.7%
45 g	Cascade45 g Cascade Hops	$ 0.72 / oz $ 1.14	Pellet	7	Boil	15 min	16.92	26%
10 g	Cascade10 g Cascade Hops	$ 0.72 / oz $ 0.25	Pellet	7	Boil	5 min	1.51	5.8%
173 g / $ 4.39

Show Summary View

Amount	Variety	Cost	IBU	Bill %
98 g	Centennial (Pellet) 98 g Centennial (Pellet) Hops	$ 0.72 / oz $ 2.49	79.89	56.6%
75 g	Cascade (Pellet) 75 g Cascade (Pellet) Hops	$ 0.72 / oz $ 1.90	33.58	43.4%
173 g / $ 4.39

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 tsp	BSG - Fermax Yeast Nutrient		Fining	Boil	10 min.

Yeast

Mangrove Jack - Empire Ale M15

Amount:	1 Each	Cost:	$ 4.99 / each $ 4.99
Attenuation (avg):	72.5%	Flocculation:	Med-High
Optimum Temp:	70 - 75 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 123 B cells required

$ 4.99 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
4 gallons of Alkaline Water 3.1 gallons of Zero Water
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28.2 qt		Strike	--	162 °F	60 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 9.67 g \| 38.7 qt)	8.84	35.3
Mash volume with grains (equipment estimates 11.07 g \| 44.3 qt)	10.24	40.9
Grain absorption losses	-2.19	-8.7
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.23 g \| 28.9 qt)	6.4	25.6
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.23	-0.9
Post boil Volume (equipment estimates 5.5 g \| 22 qt)	5.9	23.6
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 5.9 g \| 23.6 qt)	5.5	22
Total:	8.84	35.3
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 65% 23.3 ppg

Ending Kettle: 77% 27.5 ppg

Brew House: 77% 27.5 ppg

Wort Volume:

6.5 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.069
Actual OG: 1.074

Alcohol and Attenuation:

ABV: 7.35%

Apparent Attenuation: 75.7%
Actual FG: 1.018
Calories per 12oz 230 calories
Carbohydrates per 12oz 25 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
9/4/2020 9:32 PM over 3 years ago	-1	Pre-Boil Gravity	1.068	24 Quarts	5.5	82 °F	9/4/2020 9:32 PM over 3 years ago
9/4/2020 9:33 PM over 3 years ago	-1	Boil Complete	1.074	26 Quarts	5.5	85 °F	9/4/2020 9:33 PM over 3 years ago
9/4/2020 9:35 PM over 3 years ago	-1	Brew Day Complete	1.074	26 Quarts	5.5	85 °F	9/4/2020 9:35 PM over 3 years ago
9/4/2020 10:50 PM over 3 years ago	-1	Other					9/4/2020 10:50 PM over 3 years ago	It is summertime in Atlanta, so I have to harvest the yeast slurry from my previous batch of beer and store it overnight while my wort chills to pitching temps. I simply cannot get much below 85 with ground water temps as they are. My new batch was placed in the fermentation chamber at 3:30 PM...I will wait until it drops to 63 degrees to pitch my yeast.
9/5/2020 12:20 PM over 3 years ago	+0	Brew Day Complete	1.074	26 Quarts		63 °F	9/11/2020 12:39 PM over 3 years ago	Current plan is to rouse the yeast today and raise temps to 65. Wait until day 11 and raise temps to 68 for diacetyl rest and dry beaning the coffee on day 12-14. I plan to add 4 oz of cracked coffee for 48 hours. I will hedge my bets with a cold brew coffee, in case there is insufficient coffee notes when it is time to keg. Then we enter the long term conditioning wait.
9/21/2020 2:11 PM over 3 years ago	+16	Fermentation Complete	1.018	6 Gallons		68 °F	9/25/2020 2:12 PM over 3 years ago

Notes

This is Tom Watson's (NewToHomebrew Tom) version of Mikkellas Breakfast Stout. I modified it a bit for a 5.5 gallon batch. Tom used Danstar Nottingham where I have several yeasts I might use - the Mangrove Jack Empire Ale doesn't attenuate it as far down. I have used regular American Pilsner before and it was delicious.

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 for my experimental batch, 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 the carafe 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.

When I worked out the costs for this one, a pint costs you about .82 cents. A 4 pack in 2020 is showing up in stores for $28. $7 each - the equivalent is $364 per keg. Put another way, you can brew 5 gallons of this for less than (2) 4 packs...not saying Founders KBS isn't both great and worth it...but that is quite a disparity! The only downside is it takes 3-4 months to really get conditioned right.

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Tom's Mikkellers Breakfast Stout 5.5 gal