Twisted Breakfast Stout
My Chocolate Milk Stout is coming out very good – just what I was looking for, so I thought I’d use up my dark malts and do a coffee / chocolate / oat stout for something quite different, and up the abv. a little too.
So the recipe below is what I’m trying – the predicted original gravity will be too high – as the software doesn’t quite get the sugars right when you add the dark malts. I’m also going to add dark treacle to the boil, as it will give me more sugars but with a burnt toffee flavour which hopefully will compliment the other flavours of this complex beer.
I’ll have to leave it a month before trying I think – give it time to blend and age into a great beer. Fingers crossed! The brew water (liquor) is sitting in my hot water tank (bucket with element) and main boiler (adapted tea urn) – I’ve added campden tablet as it’s a Chlorine rich treated tap water area here – and leaving it overnight will also help allow it to leave the water. I’ll probably tweak the recipe on the fly tomorrow, and I’ll update the true OG when I measure it as the software has it quite a way out I’m sure. I’ve got a new steel turkey baster to take samples from the beer for testing – much better and wastes less than my big siphon.
UPDATE: OK the recipe below is as I made it. Mashed at 69c at the start – topped up with some boiling water during the 80 min mash – temp ranged 69-67.5c, which should give me a lot of unfermentable sugars for a big bodied beer – which is what you want with a stout. The 1/2 kilo of porridge oats should also add some ‘gum’ to thicken the mouth-feel.
I mashed for 80 mins, then boiled for 75, 15 mins then 60mins with the bittering hop addition. I didn’t want too much bitterness there, as the coffee and chocolate malts will add their own bitterness, hopefully then balanced by the non-fermentable sugars.
I’m now using a ‘Thermapen’ for measuring temperatures, and I’m glad I bought it – as the last THREE cheap cooking thermometers all went wrong on me! Read more about it here.
My new home made immersion wort chiller really does work well (esp with COLD winter tap water), cooling down from 100 -> 22c in about 15 mins.
The gravity measured 1060 going into the fermentor, and I’ll expect a fairly high FG, maybe 1017 ish, so the beer will probably be about the 5.6% mark, which is what I wanted. Didn’t want a super strong stout, but wanted something with a bit of oomph to match the big flavours I’m expecting. The coffee was added 2 mins before the end of boil, and while it made the boiler more of a pain to clean, I could taste coffee notes in the wort, not too much to totally dominate, but enough there to be obvious. It will be interesting to see how the flavour develop during and after fermentation.
UPDATE: Bottling after 14 days. A good long ferment, with a very slow bubble still going 13 days later. FG showing about 1.18 – I’ll bottle now, and use a low amount of sugar to allow the yeast to continue to ferment some of the sugars in the beer as well as the priming sugar. I’ve been told I should possibly even try bottling a few bottles with no sugar, as I seem to get a lot of natural condition in the beer.
So bottling rate for all the beer = what I use for kegging, 3 grams a liter, which would be just 1.5g per 500ml bottle. About 19 litres bottled, so actually a litre more than I thought I’d get, so touch less sugar per litre, but not enough to make much of a difference.
I also added three fresh expresso shots into the bottling barrel, to freshen up the coffee flavour just a touch post fermentation.
Taste test: well it’s far too early really – there’s a lot of big flavours in this beer, so it will take at least 3-4 weeks before I’ll try it. I’ll be patient and wait 4 weeks before the first bottle is opened.
Style: Special Stout
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28 liters
Efficiency: 70% (brew house)
|4.5 kg||United Kingdom – Pale 2-Row||38||2.5||62.9%|
|0.4 kg||United Kingdom – Pale Chocolate||33||207||5.6%|
|0.5 kg||United Kingdom – Chocolate||34||425||7%|
|0.4 kg||United Kingdom – Roasted Barley||29||550||5.6%|
|0.5 kg||Flaked Barley||32||2.2||7%|
|0.4 kg||Rolled Oats||33||2.2||5.6%|
|35 g||Target||Leaf/Whole||11.5||Boil||60 min||42.45|