I'm gonna have a big, fresh yeast cake by next weekend and plan to make a Breakfast Stout with it.
Is it possible Founder's accounts for the bitterness from the chocolate/coffee in their 60 IBU number? This was the main thing that was bothering me about those numbers (on the Founder's site and the BYO recipe). Just seemed that 60 IBU from hops, then adding the chocolate/coffee would be way too bitter.
How strong are the Kona and Sumatran coffees? I was hoping to just use fresh ground 8 O'Clock plain ole 'red bag' coffee but it's not as strong as most so I'd up the amounts a little.
I also plan to just use Wondercocoa
fat-free cocoa powder. Unless someone talks me out of it.
Lastly, would the slight sweet note from subbing 1/2 lb of Honey malt for 1/2 lb of base work well with this? Also considering adding a small amount of Lactose.
EDIT: I drink my coffee with cream and sugar and am not a big fan of high bitterness so I'm assuming I'll want a slight sweetness in this, hence the tentative plan for honey malt and lactose. But this is uncharted waters for me.