Hi all, This is my first attempt at formulating an all-grain recipe and I was wondering if I could get some feedback. As you can see this is basically an oatmeal stout with some 'milk', chocolate, and coffee added. I guess it is more of a desert stout than a breakfast stout, but so it goes. I am thinking that perhaps I should use a pound rather than a half pound of lactose, but I'm not sure. Thanks for taking a look!
Recipe: Midnight Sun Irish Breakfast Stout
Brewer: zandrsn
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.067 SG
Estimated Color: 38.9 SRM
Estimated IBU: 23.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 54.9 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 2 11.8 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 7.8 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4 7.8 %
1 lbs Munich Malt (9.0 SRM) Grain 5 7.8 %
12.0 oz Roasted Barley (300.0 SRM) Grain 6 5.9 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 3.9 %
1.00 oz Goldings, B.C. [5.00 %] - Boil 60.0 min Hop 8 15.2 IBUs
1.00 oz Fuggles [4.50 %] - Boil 20.0 min Hop 9 8.3 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
6.00 oz Unsweetened Cocoa Powder (Boil 10.0 mins) 11 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] 12 -
0.50 tsp Yeast Nutrient (Primary 3.0 days) Other 13 -
20.00 oz Cold Brewed Coffee (Secondary 2.0 weeks) 14 -
1.00 Items Vanilla Bean (split) (Secondary 2.0 week 15 -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.31 qt of water at 168.2 F 156.0 F 45 min
Mash Out Add 6.13 qt of water at 202.4 F 168.0 F 10 min
Sparge: Fly sparge with 2.88 gal water at 168.0 F
Notes:
------
Toast the oats at 325F for 75 minutes
Coffee--Cold Extraction
This is a way of getting a very smooth coffee flavor to add to your beer. Using a dark Italian or French roast, add 1 lb ground coffee (or twice as much coffee grounds as you would for a regular brew) to 20 ounces of cold filtered water in a sanitized container. Allow this to sit in the refrigerator for 24 hours, then run the mixture through a coffee filter. Add this extract to the secondary.
Recipe: Midnight Sun Irish Breakfast Stout
Brewer: zandrsn
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.067 SG
Estimated Color: 38.9 SRM
Estimated IBU: 23.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 54.9 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 2 11.8 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 7.8 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4 7.8 %
1 lbs Munich Malt (9.0 SRM) Grain 5 7.8 %
12.0 oz Roasted Barley (300.0 SRM) Grain 6 5.9 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 3.9 %
1.00 oz Goldings, B.C. [5.00 %] - Boil 60.0 min Hop 8 15.2 IBUs
1.00 oz Fuggles [4.50 %] - Boil 20.0 min Hop 9 8.3 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
6.00 oz Unsweetened Cocoa Powder (Boil 10.0 mins) 11 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] 12 -
0.50 tsp Yeast Nutrient (Primary 3.0 days) Other 13 -
20.00 oz Cold Brewed Coffee (Secondary 2.0 weeks) 14 -
1.00 Items Vanilla Bean (split) (Secondary 2.0 week 15 -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.31 qt of water at 168.2 F 156.0 F 45 min
Mash Out Add 6.13 qt of water at 202.4 F 168.0 F 10 min
Sparge: Fly sparge with 2.88 gal water at 168.0 F
Notes:
------
Toast the oats at 325F for 75 minutes
Coffee--Cold Extraction
This is a way of getting a very smooth coffee flavor to add to your beer. Using a dark Italian or French roast, add 1 lb ground coffee (or twice as much coffee grounds as you would for a regular brew) to 20 ounces of cold filtered water in a sanitized container. Allow this to sit in the refrigerator for 24 hours, then run the mixture through a coffee filter. Add this extract to the secondary.