Black & Gold Breakfast Stout (with vanilla and coffee)

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BrewDoc22

Member
Joined
Jun 9, 2012
Messages
23
Reaction score
4
Location
IowaCity
Recipe Type
All Grain
Yeast
Wyeast 1084 Activator (Irish Ale)
Yeast Starter
None
Batch Size (Gallons)
5.5
Original Gravity
1.066
Final Gravity
1.014
Boiling Time (Minutes)
60
IBU
58
Color
Black
Primary Fermentation (# of Days & Temp)
7 d @ 72˚F
Secondary Fermentation (# of Days & Temp)
15 d @ 72˚F
Tasting Notes
Strong Coffee (i used 6 oz. in the original recipe), sweet oats, mild vanilla.
Grain Bill:
12 lb. Maris Otter (Crisp)
2 lb. Flaked Oats
2 lb. British Chocolate
1 lb. Caramel 80L
0.5 lb. Black Patent

Hops:
2 oz. Kent Goldings (4.5% AA) @ 60 min.
2 oz. KG @ 20 min.

Other:
2 vanilla beans pitted and chopped, soaked in small amount of vodka for 1 week
3-4 oz. cracked coffee beans (whatever roast you like)

Strike Water:
5.9 gal. @ 164˚F - 60 min. mash @ 152˚F

Sparge:
3.8 gal. @ 170˚F until 6.5 gal. wort collected.

Boil:
60 min total.
1st hop addition @ beginning
2nd hop addition @ 20 min. to go.

After primary fermentation, rack beer onto prepared vanilla beans and vodka mixture.

Approx. 4 days prior to bottling, add cracked coffee beans directly into secondary (really no concerns about infection with such a small amount).
***Be cautious with both the amount of coffee you use and the length of time you steep it. I used 6 oz. and steeped for 4 days the first time and could barely taste anything beyond the coffee. Cutting it in half significantly balanced things out.
 
nice. i did a pathetic extract version of this. do a search on this site for irish carbomb. its well covered. still waiting on mine
 
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