Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Spice/Herb/Vegetable Beer > All-Grain - Founder's Breakfast Stout clone (2011 HBT Competition Category 21 winner)

Reply
 
LinkBack Thread Tools
Old 12-15-2012, 01:37 PM   #71
jjbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Asheboro
Posts: 101
Liked 2 Times on 2 Posts

Default Stout


I brewed this last night I put in 2oz of Bakers chocolate and 2oz of nibs. I steeped 2oz of Sumtra for 8min. I used some wheat instead of all the oats due to not having enough oats. I also changed yeast to a 1098 that I made a porter with in the fall. I plan to soak 3oz of oak chips in Knob Creek and add those to the secondary along with the cold brew of Kona coffee. I will add 4oz of knob at kegging. OG was 1.085 hope it will finish at 1.027. only time will tell. Let you know in 4weeks.

__________________
jjbrew is offline  
 
Reply With Quote Quick reply to this message
Old 01-31-2013, 01:20 AM   #72
louisbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Raleigh
Posts: 42
Liked 1 Times on 1 Posts

Default Results from my first brew of this beer


Ok so I just about have finished off a couple cases of this clone. It's freaking awesome!

I followed the op recipe to the T except for 2 lbs of 2 row instead of dme and fermented for 25 days. Fg was right at 1.020 on this one. Lots of mouthfeel from the oats that faded a bit once I carved this up. It was really nice. I did some taste tests against the original and all tasters favored mine.

I did hot steep vs cold steep the 2 oz of coffee I added to the bottling bucket. Next time i am going to try old steeping. I find it a little more bitter/harsh due to the hot steep. I also might try adding all coffee additions post boil or backing off the bittering hops additions.

Founders is definitely slightly smoother and less coffee bitter and over the top as mine. It didn't last 3 weeks so I can't say how it ages. I will have to find out next time I rebrew. Great beer.

__________________
louisbrew is offline  
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 06:27 PM   #73
thadass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Everett
Posts: 402
Liked 69 Times on 58 Posts
Likes Given: 60

Default


Brewed this about 3 weeks ago, bottling about 1 week from now.

Bumped the recipe up to 6 gallons since I had room in my primary for it and if I'm brewing this, I want as much as I can get . I also do BIAB like OP. I do it in my 8gal kettle and do a dunk sparge in a bucket. I don't like going over 12lb of grains so with 5lb of specialties, I used 7lb of 2-row, and then needed an additional 4lb of DME to get to the correct OG.

OG was 1.088, a bit high, maybe got some slightly better eff. than expected even with the big (for me) grain bill. Gravity has stabilized in the fermenter at 1.025, which gives me an ABV of about 8.35% where the actual FBS is 8.3%. not too shabby!

I went the route of the higher IBU, around 55-60 using Nugget and Willamette.


The other main consideration, of course, is the handling of the coffee and chocolate.

For the chocolate, I used 2.4oz of regular ole Hershey's cocoa powder and 3oz of a Ghirardelli 100% Cocoa chocolate bar. At 15min remaining in the boil I poured a bit of the boiling wort into a bowl over the chocolate bar, which melted it very well. Then at 5min remaining I put both the cocoa powder and melted choco-wort in the kettle.

For the coffee, I put the first dose (2.4oz for me) of the ground coffee in a nylon bag in the wort while it was cooling, for about 10 minutes. I had hoped to cool the wort to about 195ish, put in the coffee and let it steep for 5min, and then take it out and finish cooling. It cooled faster than I expected so I put the coffee in at 185 degrees and left it a little bit longer.

Plenty of choices to be made for the 2nd dose. Cold steep in primary? Rack to secondary and steep in there? Brew it hot like OP and add it at bottling, or cold steep externally and add at bottling? I Sure as heck don't want to risk infection or bottle bombs, especially with the cost of this recipe, so I'm somewhat adverse to anything that involved just grinding up some beans and chucking them in my beer. I want the extra complexity and mellowness of cold-brewed coffee, though, so I thought I'd look into what would happen if I boiled coffee that had been cold-brewed and found this thread over at the BN http://bit.ly/ZfUxHs . Seems like it'll give me the best compromise, so here's my plan: Cold brew beer the day prior to bottling day. Then on bottling day very briefly boil the filtered coffee along with priming sugar and then cool, add to beer, bottle, etc. Really just a slight modification of how OP did it.

At 10 days in the fermenter, the smell was ALL coffee. Taste was strongly coffee as well. Today at 20 days, the coffee has subsided quite a bit and the chocolate is coming through much more now.

Very excited for this brew. It's my 7th brew and I think maybe the first one SWMBO is truly exited to drink as well. She'll kill a bomber of Lagunitas Cappuccino Stout any night of the week, so this is definitely her kinda beer as well. I'll post an update in a month or two with how the overall profile came out. Hard for me to compare it to the original and steer my process towards replicating it, since I've never had it and can't get it out here, but as far as complexity and deliciousness goes... keeping my fingers crossed!

__________________

Wild Love Brewing
Brew Stats | Brewlog | Fermentation chamber

Drinking: Late for Breakfast Stout, How Rye Am I? Saison, HD 2013, Graff
Bottle conditioning: Nut Brown Ale, EdWort's Hause Pale Ale
Primaries: Dry Irish Stoat, Oatish

thadass is offline  
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 12:37 PM   #74
mtnagel
HBT_LIFETIMESUPPORTER.png
Feedback Score: 6 reviews
Recipes 
 
Join Date: Apr 2012
Location: Cincinnati
Posts: 1,929
Liked 176 Times on 138 Posts
Likes Given: 161

Default


I need to know what you guys think about this. I brewed this recipe as my first BIAB attempt on 3/23. I transferred to secondary two weeks later on 4/7. I plan to do the coffee in secondary on 4/21 and bottle a week later on 4/28 so it will have been in primary 2 weeks and secondary 3 weeks.

My local homebrew club is having a competition (just found out so I couldn't have planned better). I've never entered a competition before, but I'm curious what professional judges think so I'd like to enter it, but it will be just under 2 months old when it's judged on 5/18. I know it's been posted to not even try this beer for several months. So is it stupid to enter this beer? Will I not get anything valuable from it? Note it's free to enter if that matters.

__________________
mtnagel is offline  
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 02:44 PM   #75
mikeho
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Boston
Posts: 135
Liked 13 Times on 11 Posts

Default


You may find that it won't be fully carbed if you bottle 4/28, and drink it 5/18. Depends on your gravity, but higher abv beers tend to take longer to carbonate. I would try to give it at least 4 weeks for bottle conditioning, if you can. That would mean bottling 4/20. You can try brewing the coffee in the amount of water you would normally use for dissolving the priming sugar, (assume some loss due to absorbtion), then mix in the priming sugar, then bottle. I have done that and it seemed to work well. Alternatively, you can go with your schedule, but you may get dinged some points for under carbonation.

__________________

Primary: Simcoe APA, Smoked Porter
Bottled: Brown Ale, Imperial Red, Simcoe/Columbus APA, Breakfast Stout, Barleywine

mikeho is offline  
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 02:52 PM   #76
mtnagel
HBT_LIFETIMESUPPORTER.png
Feedback Score: 6 reviews
Recipes 
 
Join Date: Apr 2012
Location: Cincinnati
Posts: 1,929
Liked 176 Times on 138 Posts
Likes Given: 161

Default


It did drop to 1.017 from 1.071, so hopefully it will be carbed in 2.5 weeks.

Maybe I'll add the coffee today, bottle in a week and then it will have just about 3 weeks to carb depending on when they put it in the fridge because I have to drop it off on Tues 5/14.

__________________
mtnagel is offline  
 
Reply With Quote Quick reply to this message
Old 05-08-2013, 01:20 AM   #77
doomXsaloon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: gardiner
Posts: 79
Liked 1 Times on 1 Posts
Likes Given: 34

Default mash temps


Quote:
Originally Posted by mikeho View Post
Don't really know. I make mostly IPAs, so I mash low, so probably out of habit. I figured the oats would help with mouthfeel. Probably would be more accurate to mash at 155.
Low mash temps (148) are better for IPAs??
__________________
South Mountain Brew...East of the Shawangunks; West of the Walkill...

[U][B]On Tap: St. Valentines Stout;
Primary: Space Grass Ale;
On deck: Marzen; Red Rye IPA
doomXsaloon is offline  
 
Reply With Quote Quick reply to this message
Old 05-08-2013, 01:38 AM   #78
mikeho
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Boston
Posts: 135
Liked 13 Times on 11 Posts

Default


From what I've read, IPA should be dry, mashing low helps it ferment out, for a more malty style like Scotch ale, or stout, mash high. Some people even add corn sugar to dry out an IPA.

__________________

Primary: Simcoe APA, Smoked Porter
Bottled: Brown Ale, Imperial Red, Simcoe/Columbus APA, Breakfast Stout, Barleywine

mikeho is offline  
 
Reply With Quote Quick reply to this message
Old 06-15-2013, 10:11 PM   #79
TrustyOlJohnson
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TrustyOlJohnson's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Champaign
Posts: 707
Liked 107 Times on 97 Posts

Default


Well, I made the AG version of the BYO recipe today. I mustve been off my brewgame today, or preoccuppied. I ended up with to much preboil water and thus, my OG was low when the boil was done at 6 gallons. Upside? I had 1.060 going into the fermenter at 5.75 gallons. More beer!! And next time im gonna put the cocoa nibs in a hopbag to keep them from clogging things. The smell was amazing!!

__________________
TrustyOlJohnson is offline  
 
Reply With Quote Quick reply to this message
Old 07-21-2013, 03:08 PM   #80
TrustyOlJohnson
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TrustyOlJohnson's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Champaign
Posts: 707
Liked 107 Times on 97 Posts

Default


Bottled yesterday, FG had been sitting at 1.012 for two weeks. It tasted pretty good and had sat in the primary for 5 weeks total. Its jus been a busy summer. Steeped the Kona in 190 water for 20 min, and added that and priming sugar at bottling.

__________________
TrustyOlJohnson is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Great Lakes Christmas Ale Clone Shinglejohn Spice/Herb/Vegetable Beer 327 07-23-2014 10:50 PM
All-Grain - Mugwort Anti-Imperial Stout brewmonger Spice/Herb/Vegetable Beer 16 06-06-2014 05:38 PM
All-Grain - Summer/Winter Solstice Clone scottland Spice/Herb/Vegetable Beer 65 05-21-2014 05:33 PM
All-Grain - Caramel Coffee Stout Lumpy_Gravy Spice/Herb/Vegetable Beer 9 08-24-2012 09:59 PM