All-Grain - Black & Gold Breakfast Stout (with vanilla and coffee)
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 IBU: 58 Boiling Time (Minutes): 60 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.
12 lb. Maris Otter (Crisp)
2 lb. Flaked Oats
2 lb. British Chocolate
1 lb. Caramel 80L
0.5 lb. Black Patent
2 oz. Kent Goldings (4.5% AA) @ 60 min.
2 oz. KG @ 20 min.
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)
3.8 gal. @ 170˚F until 6.5 gal. wort collected.
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.