Founders Oatmeal Chocolate/coffee stout..
 

recipe from a recent BYO magazine. Anybody tried it? Anybody tried the original thing.

I brewed the AG version yesterday just because I thought it looked interesting and I like stouts. I've never tried the original.

Regards,
Alan

I'm assuming your talking about the Breakfast stout? If you are, I haven't brewed the clone, but I have drank the original. I think it is a fantastic beer. Let us know how yours turns out. I have that issue of BYO as well, and thought about brewing it myself.

I did a PM version 2 weekends ago. I will let you know how it goes :)

Yep, thats the one. Bubbling away in the primary as I type. Any other beers compare to this brew?

Regards,
Alan

The breakfast stout is a great beer. It packs so much flavor and is really balanced between the coffee/chocolate/oat flavors. My favorite local bar had it on tap for about 2 months and mysteriously yesterday they ran out, perhaps never to have it again because it was just a special. I was extremely disappointed because it was probably the best stout i had ever tried. What are the chances some one could post the AG recipe on here? I would love to brew it at home...

I think I wouldnt mind trying something like that

100%:D

From BYO:

13.2 lbs 2-row pale malt
22 ozs flaked oats
1 lb Chocolate malt (350 L)
12 ozs roast barley malt (450 L)
9 ozs debittered black malt
7 ozs crystal malt (120 L)
2 ozs ground Sumatran coffee
2 ozs ground Kona coffee
2.5 ozs dark bittersweet bakers chocolate
1.5 ozs unsweetened chocolate baking nibs (no idea what this is exactly but I used 100% cacao unsweetened bakers chocolate which I would think would work and is in the grocery)
14.3 AAU Nugget pellet hops 60 min (1 oz @ 13% AA) (I used Yakima Magnum of the same AA)
2.5 AAU Willamette pellet hops 30 min (1/2 oz @ 5% AA)
2.5 AAU Willamette pellet hops 0 min
1/2 tsp yeast nutrient 15 min
1/2 tsp Irish moss 15 min
WLP 001 or Wyeast 1056

OG 1.078 FG 1.020 ABV 7.5%

Single step infusion mash for 60 minutes at 155 F . They say to use 3.75 gallons of 172 degree water to stabilize at 155 but I did my own calculations and added a bit of mash water because with so much grain it was way too thick IMO @ 3.75 gallons.

Add the Sumatran coffee and the two kinds of chocolate at flameout, cool the wort and aerate well. Ferment at 68 F to completion and then add the Kona to a secondary and dry hop w/ coffee for one week. Bottle as usual.

I'll let you know how mine turns out.

Good Luck,
Alan

I think it may be a seasonal brew which may explain it's absence....


All I know is I am going to Founder's on Saturday and can not wait! They have my favorite Centennial IPA and red Rye as well as I want to try this breakfast stout if they have it. seriously good beer come out of Founder's.

I made this over the weekend using bittersweet bakers chocolate and unsweetened chocolate chips. The chocolate went in after boil. I was left with alot of unmelted chocolate residue in my boil kettle. I am guessing this will reduce the chocolate flavor.I may try adding chocolate extract or cocoa powder in the secondary. We had Founder's at a local bar 2wks ago, I'm hoping mine turns out close.

Hopefully bottling my AG attempt this weekend. Did a 2 week primary and am going to cold-brew the Kona in a French Press and add at bottling. For the Sumatran I placed the grounds between two stapled together coffee filters at flameout (improvisation!). The baker's chocolate and nibs, I decided to add at 15 mins so they had time to melt.

This is one of the best smelling fermentations I ever had... There was an awesomely deep underlying velvety chocolate smell... It was amazing.