New Brew; Breakfast Stout

Twisted Breakfast Stout

Coffee stout ingredients

My ingredients for tomorrow’s brew, the first of 2015

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.

preparing brewing water

preparing brewing water; my stainless steel main boiler, and plastic bucket hot water tank

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.

coffee stout bottled

My coffee oat stout bottled

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.

Mash malts at 69c

Mashed the malts at 69c – 67.5c for lots of body

Method: All Grain
Style: Special Stout
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28 liters
Efficiency: 70% (brew house)
1.060
1.018 (actual at bottling)
%
42.45
78.8
Fermentables
Amount Fermentable PPG °L Bill %
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%
0.45 kg Molasses 36 80 6.3%
7.15 kg Total

Hops
Amount Variety Type AA Use Time IBU
35 g Target Leaf/Whole 11.5 Boil 60 min 42.45
Other Ingredients
Amount Name Type Use Time
100 g?
3 shots
Java coffee
Expresso coffee
Flavor
Flavour
Boil
Bottling
2 min

Author: Krispy Brown

EX-CAMRA member and real ale and craft ale fan. I've left CAMRA as I feel they've become more about gaining members (and money) and their petty narrowmindedness around the whole craft/keykeg/cask puts me off them. Good beer is good beer! I do the odd brew myself - having spent a couple of grand more than I should on home brew kit (Braumeister and SS Brewtech gear). Always learning about the craft and the ingredients. I've a blog post here about a day with a local craft brewer making a new beer. I can often be found propping up the bar at Peterborough's best (only) craft beer bar, The Stoneworks. 22 lines of great beer, and decent gin too! I'm probably known by too many of my hometown's landlords, oops. I created the local CAMRA Peterborough Beer festival mobile web app several years ago, and am a regular festival judge helping pick the champion beers. Developer (PHP, Wordpress, Java), Webmaster of many sites, husband and cat owner. I also help put on DIY Punk gigs in my spare time, as part of group of mates called "The Scary Clown Presents...".

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