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Mocha Breakfast Stout

235 calories 23.7 g 12 oz
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created Wednesday October 9th 2019
1.071
1.017
7.1%
60.3
33.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 68.4%
1.25 lb American - Munich - Light 10L1.25 lb Munich - Light 10L 33 10 8.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.3%
5 oz American - Caramel / Crystal 60L5 oz Caramel / Crystal 60L 34 60 2.1%
5 oz American - Caramel / Crystal 120L5 oz Caramel / Crystal 120L 33 120 2.1%
8 oz American - Chocolate8 oz Chocolate 29 350 3.4%
4 oz American - Black Malt4 oz Black Malt 28 500 1.7%
4 oz United Kingdom - Coffee Malt4 oz Coffee Malt 36 150 1.7%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.7%
234 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Boil 60 min 46.26 66.7%
0.50 oz Columbus0.5 oz Columbus Hops Leaf/Whole 15 Boil 20 min 14.01 33.3%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 ml Cold Brew Coffee Flavor Secondary 0 min.
4 oz Cacao Nibs Flavor Secondary 0 min.
1 each Vanilla Bean Flavor Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 31.57 psi       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 154 F.

Boil 60 mins.

-----------------------------------

Add nibs to secondary and leave for 7-10 days.

Slice vanilla bean husk open and add to secondary for 3 days.

To make cold brew coffee:

  • 500 ml of cold water
  • 70 grams of coarse ground coffee

    Steep coffee grounds overnight in cold water in refrigerator. Filter out grounds using sieve and paper filter. Add to secondary before packaging.



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  • Public: Yup, Shared
  • Last Updated: 2019-10-09 12:12 UTC
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