Breakfast Stout - Beer Recipe - Brewer's Friend

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Breakfast Stout

272 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 272 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Saturday March 5th 2022
1.082
1.019
8.3%
45.6
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb US - Pale 2-Row11.5 lb Pale 2-Row 37 1.8 68.9%
24 oz Flaked Oats24 oz Flaked Oats 33 2.2 9%
1 lb American - Chocolate1 lb Chocolate 29 350 6%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 4.5%
9 oz American - Blackprinz9 oz Blackprinz 36 500 3.4%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3%
14 oz Corn Sugar - Dextrose14 oz Corn Sugar - Dextrose 42 0.5 5.2%
267 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 40.57 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.01 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Boil 5 min.
2 oz Coffee Flavor Boil 5 min.
2 oz Coffee Flavor Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.93 23.7  
Mash volume with grains 7.19 28.8  
Grain absorption losses -1.98 -7.9  
Remaining sparge water volume (equipment estimates 3.05 g | 12.2 qt) 2.48 9.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

My bride loves Founders Breakfast Stout, and this is an amalgamation of the various clone recipes that I have found out there, using distilled water with additions to create a "Stout" water profile. This is the one we keep on our Keezer's Nitro Tap 80% of the time. Because she likes big beers, we added 14 oz of dextrose to the boil to raise the ABV a bit more.

Soak the Cocoa Nibs in Vodka for 48-72 hours prior to brew day. Add everything to the boil at once, including the vodka. The vodka will draw out and enhance more of the chocolate flavoring. What alcohol does not boil off will not have any perceptible effect.

Additions:
Add 2 Oz of Sumatra Coffee Grounds and 4 Oz of Cocoa Nib/Vodka Slurry directly into the hop spider 5 minutes before the end of the boil.

Add 2 Oz of Kona Coffee to 1 Cup of water and let steep for 2-3 days. Strain out the grounds and add in when racking into secondary.

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  • Last Updated: 2022-03-05 22:00 UTC