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Old 10-26-2011, 12:17 AM   #1
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Default Beer Geek Breakfast Stout Clone?

I found a recipe supposedly for Beer Geek Breakfast Stout by Mikkel Bjergsø & Kristian Keller.

The recipe however does not have any coffee in it as the real BGBS does.

Whaddaya think about the receipe?

http://www.maltbazaren.dk/images/Bee...ast%20klon.pdf

The page referencing the recipe states the following:

The kit contains detailed recipe, malt and hops to approx. 25 liter. 25 liters. The recipe requires knowledge of allgrain-brewing. Besides this, use: Whitelabs WLP001 California ale Brewer's yeast.
NOTE: This malt is NOT rolled

Kit for cloning the ultimate breakfast "Mikkeller Beer Geek Breakfast" with permission from Mikkeller.


----------
Style: Oatmeal stout
Brewer: Mikkel Bjergsø & Kristian Keller
Volume: 25 liters
OG: 1073
FG: 1016
Alcohol: 7.5 % by vol.
Colour: 123 EBC (Black)
Bitterness: 116 IBU
BU/GU: 1.58

Fermentables
Pilsner Malt 3 EBC 4500 grammes
Flaked Oats 5 EBC 2000 grammes
Cara Munich 90 EBC 500 grammes
Smoked Malt 6 EBC 500 grammes
Chocolate Malt 500 EBC 500 grammes
Chocolate Malt 940 EBC 500 grammes
Roasted Barley 1150 EBC 500 grammes

Mash schedule
67/68 degrees for 75 minutes

Hops
Centennial 10% alpha 50 grammes 60 minutes
Cascade 5.7% alpha 50 grammes 60 minutes
Cascade 5.7% alpha 50 grammes 15 minutes
Centennial 10% alpha 50 grammes 5 minutes

Fermentation
Yeast: 1056 American Ale / WLP001
----------

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Old 10-26-2011, 02:28 AM   #2
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Here is what BYO had awhile back:

7.80 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 42.8 %
2.20 lb Oats, Flaked (1.0 SRM) Grain 12.1 %
2.20 lb Oats, Malted (1.0 SRM) Grain 12.1 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 11.0 %
1.13 lb Brown Malt (65.0 SRM) Grain 6.2 %
1.13 lb Caramunich Malt (56.0 SRM) Grain 6.2 %
1.13 lb Roasted Barley (300.0 SRM) Grain 6.2 %
0.63 lb Smoked Malt (9.0 SRM) Grain 3.5 %
1.40 oz Centennial [8.80%] (90 min) Hops 38.5 IBU
0.70 oz Chinook [12.40%] (90 min) Hops 27.1 IBU
0.40 oz Cascade [7.00%] (90 min) Hops 8.7 IBU
1.00 oz Cascade [7.00%] (1 min) Hops 0.9 IBU
1.00 oz coffee (Secondary 2.0 days) Misc
1 Pkgs SafAle Dry Ale Yeast (DCL Yeast #US-05) Yeast-Ale


65% efficiency assumed. mash at 153 for 75min. OG=1.082 FG=1.018 75.2 IBU 8.4%abv

The recipe calls for the coffee to be french pressed, the added to the fermenter 2 days before bottling or kegging. Cold brewed would probably work

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Old 10-26-2011, 03:08 AM   #3
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I read the BYO recipe too and wonder where it came from? The recipe in the first post states that is under permission from Mikkeller.

Absent however is the coffee.

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Old 10-26-2011, 03:15 PM   #4
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I made the BYO one a couple months ago. It doesnt taste like beer geek breakfast at all. I hit all my numbers almost exact. Maybe things will change...

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Old 10-26-2011, 03:40 PM   #5
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Here's the recipe converted to pounds / ounces. Remember, it's a 6.6 gallon batch.

--------
Fermentables
Pilsner Malt 3 EBC 4500 grammes / 9.9208018 pounds
Flaked Oats 5 EBC 2000 grammes / 4.40924524 pounds
Cara Munich 90 EBC 500 grammes / 1.10231131 pounds
Smoked Malt 6 EBC 500 grammes / 1.10231131 pounds
Chocolate Malt 500 EBC 500 grammes / 1.10231131 pounds
Chocolate Malt 940 EBC 500 grammes / 1.10231131 pounds
Roasted Barley 1150 EBC 500 grammes / 1.10231131 pounds

Mash schedule: 67/68 degrees for 75 minutes / 152.6 - 154.4 degrees Fahrenheit

Hops
Centennial 10% alpha 50 grammes 60 minutes / 1.7636981 ounces
Cascade 5.7% alpha 50 grammes 60 minutes / 1.7636981 ounces
Cascade 5.7% alpha 50 grammes 15 minutes / 1.7636981 ounces
Centennial 10% alpha 50 grammes 5 minutes / 1.7636981 ounces
--------

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Old 12-13-2011, 02:37 AM   #6
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update, the byo one tastes pretty good after some aging.

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Old 01-06-2012, 01:19 PM   #7
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Quote:
Originally Posted by lowlife View Post
update, the byo one tastes pretty good after some aging.
A friend has asked me to brew him a clone of this. I have never had the commercial version. How close is it matching up?
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Old 01-08-2012, 10:18 PM   #8
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Its pretty close, as far as I remember. I havent had a commercial one in a while. I assume the coffee used will change the taste quite a bit. I used an Ethiopian coffee and its pretty strong coffee tasting. Will probably age to an good level Im assuming. Hopefully someone else can chime in that has made it since I cant give a good answer (since it still needs to age)

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Old 01-11-2012, 03:52 PM   #9
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Any updates on which of these recipes is closest to the original?
Did anyone try recipe 1 with some coffee or does it need it?

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Old 12-07-2012, 06:59 PM   #10
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This beer, I believe, is aged in wet Oak Cognac barrels. So if your flavor is off, that is probably it.

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