Black & Gold Breakfast Stout (with vanilla and coffee) - Home Brew Forums
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Old 06-09-2012, 03:08 PM   #1
Jun 2012
IowaCity, IA
Posts: 23
Liked 3 Times on 2 Posts

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.   

Grain Bill:
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)

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

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.

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Old 06-11-2012, 04:26 AM   #2
Dec 2011
ireland, ireland
Posts: 145
Liked 5 Times on 5 Posts

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
"maybe this beer needs some of the burn that whiskey brings" Doctor from HBT

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