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Old 12-14-2011, 07:44 PM   #1
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Default All-Grain - Morning Wood Stout

Recipe Type: All Grain
Yeast: Safale S-04
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.086
Final Gravity: 1.021
IBU: 41.21
Boiling Time (Minutes): 60
Color: 42.4
Primary Fermentation (# of Days & Temp): 10 days
Additional Fermentation: bottle condition 4 weeks
Secondary Fermentation (# of Days & Temp): 21 days
Tasting Notes: Roasted maltiness mixed with chocolate,caramel and coffee with a burnt finish

Grains and Adjuncts:
Mashed at 154 for 1 hour BIAB, bag removed and squeezed. 2 gallons of water added at 180F poured through bag slowly.
Preboil for my kettle was just under 7 gallons to end up with 5 at the end.

5.00lb Briess 2 Row Pale
3.00lb Crisp Maris Otter
1.50lb White Wheat Malt
1.00lb Caramel/Crystal 60L
1.00lb Victory Malt
1.00lb Flaked Oats
0.75lb Chocolate Malt
0.50lb Roasted Barley
0.25lb Carafa II

1.00lb Dark Brown Sugar
0.50lb Lactose

Hops:
1.00oz Magnum 14% 60min
0.50oz Fuggle 4.5% 15min
0.25oz Goldings 5.0% 5min

1.00tsp Yeast Nutrient 15min
1.00tsp Irish Moss 15 min

Ferment in Primary for 10 days then rack to Secondary for another 3 weeks.

To bottling bucket I added 7.2oz of priming sugar, coffee, and 1tsp mexican pure vanilla

The coffee I used one cup of Margaritaville Dark roast and 2 cups cold preboiled water. Mixed in a sanitized cup and left in fridge for a day covered with foil. strained through a coffee filter soaked in easy clean and added to bottle bucket.
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Honey... I'm just going out for a like an hour. We are only going to drink one or two and head home... I promise ;).
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Old 12-14-2011, 07:54 PM   #2
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A: Poured quickly into a typical Pint glass. (would kill to have a nitro tap for this beer!) Formed a nice 1" tan head that lasted roughly 2 minutes and shrank to a think lacy top layer. Beer was almost black as night and looked like a stout should.

S: Malty with some slight hop aroma along with roasted coffee

T: A sweet coffee chocolate and caramel hits you up front that resembles a mochachinoish flavor that is following by a lagging burnt roasted bitter malt flavor. the perfect balance if you ask me. you get the sweetness for a good 5 seconds then bam, here comes the burnt malts and a slightly booziness

M: Mouthfeel is like liquid velvet. Very full mouthfeel like drinking a meal.

Overall: A super good stout and am very very impressed since this is my first stout. I like it better than a lot I have tried from large distributors. I like the fact that it is a sweeter stout that has a bigger abv. I will be putting this on my fall and winter brew list for sure. I am not sure I would change anything about it for my own personal taste buds. I put on my label, "A breakfast stout with an imperial attitude" and I think that describes it well.
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Old 12-14-2011, 07:58 PM   #3
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Sorry for the crappy pics. iPhone + cloudy day + artificial warm lighting doesn't mix.
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Old 01-05-2012, 03:26 AM   #4
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I really like that you put your tasting notes the way you did. Very nice.

This looks good. Thanks for the recipe. Care to expound on the name?
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Old 01-09-2012, 02:52 AM   #5
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Quote:
Originally Posted by pinback
I really like that you put your tasting notes the way you did. Very nice.

This looks good. Thanks for the recipe. Care to expound on the name?
It's a sweeter breakfast type stout so I went with morning wood. On my label I have morning wood. A breakfast stout with an imperial attitude
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Old 03-02-2012, 02:13 AM   #6
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Quote:
Originally Posted by pinback
I really like that you put your tasting notes the way you did. Very nice.

This looks good. Thanks for the recipe. Care to expound on the name?
With a name like Morning Wood I expected oak chips, horny goat weed, or a Viagra in the recipe.
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