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Monocacy Breakfast Stout

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

Original Gravity:

1.073

Final Gravity:

1.022

ABV (standard):

6.7%

IBU (tinseth):

52.7

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	46.91	50%
1 oz	Willamette (Pellet)	5.79	50%
2 oz / $ 0.00

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	--

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

942

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Brews

Public: Yup, Shared
Last Updated: 2016-01-15 22:08 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Monocacy Breakfast Stout

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