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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Breakfast Stout Help
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Old 10-28-2010, 01:29 AM   #1
RallyintheValley
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Default Breakfast Stout Help

Hey all,
I'm going to try and brew the extract version of Founder's BS, but I have a few questions for the brew vets.

This is what the recipe calls for...
6.6 lbs light liguid unhopped malt extract
1.7 lbs light dry extract
22oz flaked oats
1lb chocolate malt
12oz roasted barley
9oz debittered black malt
7oz crystal malt 120

Steep crushed grain in 2 gallons of water at 155F for 30 minutes. Rinse with 2 quarts 170F water


My questions are:
1) Do I put the Ch. Malt, Roasted Barley, Black Malt, and Crystal Malt in with the 22oz of flaked oats when I steep at 155 for 30 min?
2) When I finish and rinse, do I then bring that water to a boil and add the extracts? Or do I bring separate water to a boil and then add the extract and the water I steeped my grains in to that?
3) Is it ok to steep and rinse all those in a muslin bag? Or should I pass through a strainer when done?


I'm a beginner, so I wasn't quite clear on that process.

Thanks!

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Old 10-28-2010, 02:19 AM   #2
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1) Yes, the oats go in with the other grains.
2) Most people bring that wort to a boil, take off heat, add extract, bring back to a boil, and add your 60 minute hops.
3) Muslin bag will do just fine.

http://www.homebrewtalk.com/f39/easy...ng-pics-75231/

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Old 10-29-2010, 03:43 AM   #3
RallyintheValley
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AWESOME link.

Thanks for the info... I'm off to get my ingredients tomorrow...

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Old 10-29-2010, 05:32 AM   #4
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Quote:
Originally Posted by RallyintheValley View Post
Hey all,
I'm going to try and brew the extract version of Founder's BS, but I have a few questions for the brew vets.

This is what the recipe calls for...
6.6 lbs light liguid unhopped malt extract
1.7 lbs light dry extract
22oz flaked oats
1lb chocolate malt
12oz roasted barley
9oz debittered black malt
7oz crystal malt 120

Steep crushed grain in 2 gallons of water at 155F for 30 minutes. Rinse with 2 quarts 170F water


My questions are:
1) Do I put the Ch. Malt, Roasted Barley, Black Malt, and Crystal Malt in with the 22oz of flaked oats when I steep at 155 for 30 min?
2) When I finish and rinse, do I then bring that water to a boil and add the extracts? Or do I bring separate water to a boil and then add the extract and the water I steeped my grains in to that?
3) Is it ok to steep and rinse all those in a muslin bag? Or should I pass through a strainer when done?


I'm a beginner, so I wasn't quite clear on that process.

Thanks!
I have made an all-grain version of this beer twice using the BYO recipe as a starting place. Both batches turned out very good. Their recipe uses cocoa nibs and Ghirardelli Chocolate in the boil kettle and Kona and Sumtra coffees, one in Boil kettle and one in the Secondary. I think they would really add that Founder's flavor if you can use them.
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