Brew Day – Breakfast Stout – 11/11/18

It’s football sunday again. My Eagles are the night game against the Cowgirls. We get to display our new weapon (Golden Tate). I hope they find a lot of interesting ways to deploy him.

I’m a huge fan of Breakfast Stouts. Especially, if the stout has coffee in it. Founders is one of my favorites, so I used a recipe from BYO that was a Founder Breakfast Stout clone, and make a couple minor grain changes. I recently drank my last Founders Breakfast Stout, so, rather than buy more, I decided to handcraft some.

I’m excited about the coffee additions – I’ve always only added a cold brew to the keg – this is my first time actually boiling with the coffee and adding grinds into the secondary. Should be a blast! The wort was crazy sweet, and the sample I tested before putting into the fermenter was pretty amazing – great depth of flavor there, and OMG THE COFFEE! It’s a shame this won’t be ready for Thanksgiving – I have a feeling that people will enjoy this a lot.

The Recipe:

Breakfast stout

Brew notes (I’m not going to regurgitate all of the steps – just the ones that are important):

  • 75 minute mash
  • Hops at 60, 30, 0 min
  • Coffee and chocolate at 0 min
    • Let brew rest for 30 minutes with 0 min additions before cooling

Target numbers:

  • Pre boil SG: 1.066
  • 1.65
  • OG – 1.085, FG – 1.016

This will be bottled once it reaches its final gravity.

Bought ingredients at my local homebrew store (Bacchus & Barleycorn).

Brew day notes:

  • Date: 11/11/18
  • Stovetop BIAB setup
  • Total time (including cleaning): 4 hours
  • Brew day beer of choice:
    • Homebrew – Chicory Dry Irish Stout and El Hefe
  • Brew day A/V stylings of choice:
    • FOOTBALL!
  • Actual OG: 1.093
    • Exceeded expectations – NICE!
  • Final OG: 1.024
  • Final ABV: 9.2%
  • What went well: pretty much everything
  • What went bad: I knocked over my stainless steel hop holder and spilled some Cacao and Coffee at 0 min. No biggie – just had to run through a strainer into the fermenter.
  • Fermentation notes:
    • 11/17 – added .66 oz of ground coffee
    • 11/20 – drew a sample at 1.024 (about 8 points to theoretical FG)
      • Coffee aroma, coffee/chocolate taste, slightly sweet. VERY DARK
      • Remembering that I was 8 points over my target OG, so not sure how much further down this will go.
    • 11/24 – bottled! Tastes amazing!

 

Have you ever brewed this style beer before? Please let us know about your brewing experiences. If you enjoyed this post, please like and share. Thanks!

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