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Thread: Breakfast Stout

  1. #1
    Join Date
    May 2011
    Posts
    533

    Breakfast Stout

    I found this recipe for Founders Breakfast Stout Clone a couple of months ago and thought about giving it a try. Has anyone else done so? Improvements are always welcome.

    9 lb 2-row
    1 lb DME
    22 oz. flaked oats
    1.0 lb. crisp chocolate malt (412 L)
    12 oz. Briess roast barley malt (300 L)
    9 oz. debittered, black malt (550 L)
    7 oz. crystal malt (120 L)

    2.0 oz. (57 g) ground Sumatran coffee
    2.0 oz. (57 g) ground Sumatran coffee
    2.5 oz. (71 g) chocolate chips
    2 oz. (57 g) unsweetened chocolate baking nibs

    1 oz Nugget pellet hops (60 min.)
    1 oz Willamette pellet hops (30 min.)
    1 oz Willamette pellet hops (0 min.)
    1⁄2 tsp. Irish moss (last 15 minutes)

    4 oz (113 g) of corn sugar for priming

    Mash at 148 for 60 min at 1.25 qt/lb
    Add 2 oz coffee and chocolate at flameout, in bag

    At bottling, dissolve 4 oz priming sugar in 2 oz coffee steeped in 1 qt of water in French press
    Two ciders please, I'm thirsty!

    On deck: Soon Cider
    Fermenting: None
    bottled: Old and dusty something rathers
    Secondary: None
    Kegged: Carbonated Water (enjoying home made soda syrups)

  2. #2
    Join Date
    Sep 2007
    Posts
    2,015
    Mine was close to that but then again it was Founders KBS, not the breakfast stout. It came out after aging identical.

  3. #3
    Join Date
    Apr 2005
    Posts
    6,445
    Oats should be mashed, not steeped I think. Back when I brewed extract I would steep the oatmeal but it always turned into a huge unmanageable sticky mass that was a real botch to deal with. Now I just stir them into the mash and life is great.
    It's always time for a beer

    On tap:Oatmeal Stout, ESB
    Primary:Imperial HoppyRoggenbier
    Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
    Lagering: Pecan Rauchbock
    Secondary: apple cider vinegar
    Next: Sticke Alt

  4. #4
    Join Date
    May 2011
    Posts
    533
    Thanks corky, that should make things easier going into it. Suppose I could just use a bag the same size as the pot so everything can mix freely, or will that still end up with the same problem?
    Two ciders please, I'm thirsty!

    On deck: Soon Cider
    Fermenting: None
    bottled: Old and dusty something rathers
    Secondary: None
    Kegged: Carbonated Water (enjoying home made soda syrups)

  5. #5
    Oatmeal does not have any diastatic enzymes to convert itself. You will need to add a roughly equivalent amount of 2 row to convert the oats.
    You want to have the bag loose so that the liquid can get in there and allow the enzymes to get access to the starches.
    HTH-
    -B'Dawg

    Give a man a beer and he'll waste an hour. Teach him to brew and he'll waste a lifetime. - Nuco Gordo

  6. #6
    Join Date
    May 2006
    Posts
    3,695
    No need to bag the oats, BD. My method is to make up a pot of porridge with three pounds of old-fashioned oats, thin the porridge with cool water until it drops to strike temperature for a protein rest, add the rest of the grain bill, add boiling water to get to sacc. rest, then add a half-pound of rice hulls, direct fire to mash-out, and proceed with lauter, boil, etc.
    On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
    Primary: Schwarzbier
    Secondary: Dortmunder, Hopweizen
    Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
    On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
    Bottled: Mead, Quad Rajet, Granola Bar Braggot

    Too much of everything is just enough.
    - J. Garcia

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