Recipe Type: All Grain
Yeast: Safale S-04
Yeast Starter: N/A
Batch Size (Gallons): 5.75
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 30.1
Boiling Time (Minutes): 60
Color: 27.7 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Slightly chocolatey. Smooth coffee flavor compliments the chocolate and vanilla.

Mocha Oatmeal Breakfast Stout
13-C Oatmeal Stout
Author: Suthrncomfrt1884



Size: 5.75 gal
Efficiency: 81.83%
Attenuation: 75.0%
Calories: 176.33 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.048 - 1.065)
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Terminal Gravity: 1.013 (1.010 - 1.018)
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Color: 27.69 (22.0 - 40.0)
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Alcohol: 5.21% (4.2% - 5.9%)
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Bitterness: 30.1 (25.0 - 40.0)
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Ingredients:
7 lb 2-Row Brewers Malt
2.0 lb Oats Flaked
.75 lb Chocolate Malt
0.5 lb Roasted Barley
6.0 oz Caramel Malt 120L
.5 oz Homegrown Cascade (5.5% est.) - added during boil, boiled 60 min
.5 oz Homegrown Nugget (13.0% est.) - added during boil, boiled 60 min
6.0 oz Bakers Chocolate (unsweetened) - added during boil, boiled 10.0 min
0.25 lb Lactose
1.75 oz Camerons Vanilla Hazelnut Coffee (grounds) - added during boil, boiled 0.0 min
5.0 oz Powdered Bakers Chocolate (unsweetened) - added dry to secondary fermenter
1.0 ea Vanilla (whole bean) - added dry to secondary fermenter
1.0 ea Fermentis S-04 Safale S-04

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes
Mash with 3.5 gallons at 154F for 75 minutes. Add 5.25 gallons at 165F and allow to rest for 10 minutes. Add 1 gallon at 212F and allow to sit 5 minutes. Sparge at 170F. Boil for 60 min. Ferment at 70F for one week. Secondary for 20 days. Add lactose at 10 minutes.

Results generated by BeerTools Pro 1.5.3

This turned out very good. It was intended to have a big chocolatey flavor, but the chocolate couldn't stand up to the coffee. It still comes through, but lends the beer a mocha flavor instead of a chocolate flavor.