Help with AG Breakfast Stout recipe
 

I'm itching to make a low alcohol breakfast stout.
Here's the recipe I came up with.
I'm hoping for opinions and advice. :mug:


From Brewsmith...


Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.53 gal
Boil Time: 60 min Equipment: BREWTREE- 15 Gallon Brewing System Brewhouse Efficiency: 75.0

Ingredients

Amount Item Type % or IBU
5 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 71.4 %
1 lbs Oats, Flaked (1.0 SRM) Grain 14.3 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 7.1 %
8.0 oz Roasted Barley (300.0 SRM) Grain 7.1 %
1.00 oz Goldings, East Kent [5.00%] (60 min) Hops 20.9 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.037 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 3.6 %
Bitterness: 20.9 IBU Calories: 43 cal/pint
Est Color: 29.7 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 7.00 lb
Sparge Water: 5.68 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 8.75 qt of water at 170.5 F 158.0 F 45 min



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

I forgot to add it into the recipe, butI'm thinking of also putting some coffee in the secondary.

While I'm not quite saavy enough to "critique" your recipe, I will let you know that I think that's an awesome idea---and you should run with it.

I also think adding a little caffeine boost to it is a good idea, since it's a 'Daystarter Stout'.

I'll be monitoring this thread to see how it turns out.
Good luck

So how did this one turn out? Did you add coffee to the secondary? I like this idea a lot, especially using what is essentially a low gravity oatmeal stout as the base.

Chad

I just kegged it today, so I'll know for sure in a week. It tasted good flat and warm.

I screwed up my mash, and had to add some extract to it in primary to up the ABV.

As far as coffee...
I ground up half a pound of coffee, and soaked it overnight in a pint of vodka. I strained it, and added the liqour to the secondary.
The coffe flavor is not subtle at all. It's a little strong, but that may change with cold and carbonation.

Sorry to bring up an old thread, but do you remember how this tasted??

Yeah, I way overdid it with the coffee. I just tasted like cold black coffee.
Age did not fade it.
If I were to brew this again, I'd probably cut it back to a quarter pound or so.

Ok, thanks for the update