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Old 10-26-2012, 08:35 PM   #1
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Default All-Grain - All Grain Chocolate Biscuit Stout

Recipe Type: All Grain
Yeast: Safale 05
Yeast Starter: If you have the time
Batch Size (Gallons): 6.0
Original Gravity: 1.073
Final Gravity: 1.018
IBU: 68.8
Boiling Time (Minutes): 120
Color: 40.3
Primary Fermentation (# of Days & Temp): 20 days, ambient 60-65F
Secondary Fermentation (# of Days & Temp): 14 days, ambient ~65
Tasting Notes: Rich dark chocolate flavor. Biscuit from victory great.

Breakfast Stout AKA Breakfast in Beer

Type: All Grain Date: 10/6/2012

Boil Size: 9.02 gal Asst Brewer:
Boil Time: 120 min
Equipment: All Grain
Fermentation: Ale, Two Stage


10 gallon Igloo with 9 gallon pot over 2 burners.
1 camden tablet per gallon of water, gypsum and CaCo3 as needed with PH test strips.
Irish Moss at 10 minutes left.

Excess when moving into 5 gallon secondary: 64 oz. moved to growler secondary on ~4 oz of roasted cacao nibs. Roasted at 350 degrees for about 10 minutes.


Ingredients
Amt Name Type # %/IBU

MALT:

9 lbs 2 Row (American) (3.0 SRM) Grain 1 57.1 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 2 9.5 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 6.3 %
1 lbs Peat Smoked Malt (2.8 SRM) Grain 4 6.3 %
1 lbs Victory Malt (25.0 SRM) Grain 5 6.3 %
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.8 %
8.0 oz Special B Malt (180.0 SRM) Grain 7 3.2 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 8 1.6 %
4.0 oz Roasted Barley (300.0 SRM) Grain 9 1.6 %



*8.0 oz Amber Dry Extract (12.5 SRM) Dry Extract 14 3.2 % [i measured too much water out and used what I had on hand to fix it - this is not necessary as part of the recipe]

HOPS:

1.00 oz Warrior [16.00 %] - Boil 60.0 min Hop 10 47.3 IBUs
1.00 oz Chinook [11.10 %] - Boil 15.0 min Hop 11 16.3 IBUs
1.00 oz Perle [8.90 %] - Boil 5.0 min Hop 12 5.2 IBUs

YEAST:

1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13 -


Beer Profile

Actual Alcohol by Vol: 7.5 %
Bitterness: 68.8 IBUs
Calories: 250.9 kcal/12oz
Est Color: 40.2 SRM

Mash Profile

Sparge Water: 6.08 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.6 F
Tun Temperature: 90.0 F
Mash PH adjusted to: 5.4

BATCH Sparged with lactic acid, then PH adjustment.
Measured efficiency= ~88%
*added Amber DME after 10 minutes of cooling.



I bottled one gallon as is. Lots of chocolate with a hint of smoke.

the other 4.5 gallons are currently in a secondary with 4 oz of bakers chocolate that were dissolved in 3/4 cup of 2-year aged Cruzan Rum. The chocolate dissolved in about a week and chilled out with a vanilla bean, cut into three pieces. Also in the secondary: ~5 oz of roasted cacao nibs, ~1 oz unroasted nibs, ~2 oz of dark roast coffee beans [Verena St. 9 mile sunset], 8 oz. of cold pressed coffee from dark roast beans [Cameron's French Roast].

Let me know what you think of the recipe.

I will add updates when the final product is bottled and conditioned. The 1 gallon that is bottled will be ready first so I'll add a photo of that when it is ready, and the chocolate-coffee version later on. That should be a good comparison to see how the bakers chocolate and the nibs have effected head retention.

[UPDATE 11/1/2012]: I bottled this a few days ago as the chocolate-coffee flavor was phenomenol. I'd highly recommend using both bakers chocolate as a homemade extract and nibs. I also think that dryhopping with whole coffee beans added a great aroma. The cold pressed coffee didn't have much aroma, but added good flavor.

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Bottles on hand:


Dried Apricot Cider Ale
Indeed "Burr Grinder" Clone
Breakfast in Beer
Pumpkin Latte
Heady the Elder
Primary:

(1) Therman Merman (IPA)

Secondary:
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.

Last edited by Herky21; 10-28-2012 at 09:52 PM. Reason: Changes in Process- Grammatical
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Old 11-01-2012, 03:32 PM   #2
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This does sound good. I like you chocolate and other flavor infusion techniques! Why the DME? Was it to adjust to hit your numbers?

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Old 11-01-2012, 04:18 PM   #3
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You only get a hint of smoke from a pound of peat malt? I've always heard that stuff is crazy strong

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Old 11-01-2012, 04:37 PM   #4
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I might be missing it, what temp did you mash at?

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Old 11-01-2012, 05:26 PM   #5
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Quote:
Originally Posted by OCBrewin View Post
This does sound good. I like you chocolate and other flavor infusion techniques! Why the DME? Was it to adjust to hit your numbers?
I miscalculated, sparging a little too much water. I thought the grain would retain a little more of it. My end boil volume was 6 gallons instead of 5.5 so I added the dme as I had it on hand. It bumped the OG right to where I needed it to be.
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Bottles on hand:


Dried Apricot Cider Ale
Indeed "Burr Grinder" Clone
Breakfast in Beer
Pumpkin Latte
Heady the Elder
Primary:

(1) Therman Merman (IPA)

Secondary:
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.
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Old 11-01-2012, 05:27 PM   #6
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Quote:
Originally Posted by TheZymurgist View Post
I might be missing it, what temp did you mash at?
Strike water was at 168 and hit 154.1F for the 75 minute mash.
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Bottles on hand:


Dried Apricot Cider Ale
Indeed "Burr Grinder" Clone
Breakfast in Beer
Pumpkin Latte
Heady the Elder
Primary:

(1) Therman Merman (IPA)

Secondary:
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.
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Old 11-01-2012, 05:30 PM   #7
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Quote:
Originally Posted by inhousebrew View Post
You only get a hint of smoke from a pound of peat malt? I've always heard that stuff is crazy strong
I bottled 1 gallon of it prior to the chocolate additions and I'd say it is a moderate smoke flavor. The dark malts and the chocolate malt especially are very strong flavors too. Ultimately, I will have to see how much the smoke comes through when the beer is carbonated and the head opens up the aromas more. I tasted it at bottling and it seemed very balanced. I guess saying "a hint" isn't necessarily as descriptive as I should've been. It is not overly smokey in any way at all though. It is a mild smoke flavor, not like in your face smoke beers (Ofallons comes to mind). The chocolate malt is more prominent to me.
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Bottles on hand:


Dried Apricot Cider Ale
Indeed "Burr Grinder" Clone
Breakfast in Beer
Pumpkin Latte
Heady the Elder
Primary:

(1) Therman Merman (IPA)

Secondary:
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.
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Old 11-19-2012, 01:13 AM   #8
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Here's the version without chocolate or coffee aging. This is just the base grain beer. Still, the smoke is an afterthought to the chocolate malt. This is a very interesting, balanced, dry stout. I really like it.

ps.jpg  
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Bottles on hand:


Dried Apricot Cider Ale
Indeed "Burr Grinder" Clone
Breakfast in Beer
Pumpkin Latte
Heady the Elder
Primary:

(1) Therman Merman (IPA)

Secondary:
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.
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Old 03-04-2013, 12:07 AM   #9
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Here is the beer that was aged on Cacao Nibs, A vanilla bean, whole bean coffee, and cold press. It is excellent. I would probably not use Safale-05 in the future and mash a little higher to boost the body, but other than that It came out extremely well.

breakfast-beer.jpg  
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Bottles on hand:


Dried Apricot Cider Ale
Indeed "Burr Grinder" Clone
Breakfast in Beer
Pumpkin Latte
Heady the Elder
Primary:

(1) Therman Merman (IPA)

Secondary:
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.
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