Monocacy Breakfast Stout - Beer Recipe - Brewer's Friend

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Monocacy Breakfast Stout

244 calories 27.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Friday October 30th 2015
1.073
1.022
6.7%
52.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 75%
20 oz Flaked Oats20 oz Flaked Oats 33 2.2 7.8%
16 oz American - Chocolate16 oz Chocolate 29 350 6.3%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 4.7%
8 oz Belgian - De-Bittered Black8 oz De-Bittered Black 34 566 3.1%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.1%
256 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 46.91 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.79 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
2 oz Ground Monocacy Coffee Flavor Boil 0 min.
2.50 oz Dark unsweetened bakers Chocolate Flavor Boil 0 min.
1.50 oz Unsweetened chocolate baking nibs Flavor Boil 0 min.
2 oz Ground Monocacy Coffee Flavor Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 158 °F 60 min
Bring to just barely over 7 Gallons for pre-Boil Sparge -- 175 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.33 g | 37.3 qt) 9.75 39  
Mash volume with grains (equipment estimates 10.61 g | 42.4 qt) 11.03 44.1  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

Add the hops and Irish moss as per the schedule. Add the first coffee and two chocolate varieties at the end of the boil. Allow the beer to cool to 68 ºF (20 ºC). Aerate aggressively transferring to primary. Hold at that temperature until fermentation is complete. Add the remaining coffee and condition for one week, then bottle or keg.

To improve mouthfeel, raising Mash to 158 from 155. Rounded up some fermentable quantities to simplify/add a little more fermentable sugars.

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  • Last Updated: 2016-01-15 22:08 UTC