Recipe Type: All Grain
Yeast: Safale 05
Yeast Starter: If you have the time
Batch Size (Gallons): 6.0
Original Gravity: 1.073
Final Gravity: 1.018
Boiling Time (Minutes): 120
Primary Fermentation (# of Days & Temp): 20 days, ambient 60-65F
Secondary Fermentation (# of Days & Temp): 14 days, ambient ~65
Tasting Notes: Rich dark chocolate flavor. Biscuit from victory great.
Breakfast Stout AKA Breakfast in Beer
Type: All Grain Date: 10/6/2012
Boil Size: 9.02 gal Asst Brewer:
Boil Time: 120 min
Equipment: All Grain
Fermentation: Ale, Two Stage
10 gallon Igloo with 9 gallon pot over 2 burners.
1 camden tablet per gallon of water, gypsum and CaCo3 as needed with PH test strips.
Irish Moss at 10 minutes left.
Excess when moving into 5 gallon secondary: 64 oz. moved to growler secondary on ~4 oz of roasted cacao nibs. Roasted at 350 degrees for about 10 minutes.
Amt Name Type # %/IBU
9 lbs 2 Row (American) (3.0 SRM) Grain 1 57.1 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 2 9.5 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 6.3 %
1 lbs Peat Smoked Malt (2.8 SRM) Grain 4 6.3 %
1 lbs Victory Malt (25.0 SRM) Grain 5 6.3 %
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.8 %
8.0 oz Special B Malt (180.0 SRM) Grain 7 3.2 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 8 1.6 %
4.0 oz Roasted Barley (300.0 SRM) Grain 9 1.6 %
*8.0 oz Amber Dry Extract (12.5 SRM) Dry Extract 14 3.2 % [i measured too much water out and used what I had on hand to fix it - this is not necessary as part of the recipe]
1.00 oz Warrior [16.00 %] - Boil 60.0 min Hop 10 47.3 IBUs
1.00 oz Chinook [11.10 %] - Boil 15.0 min Hop 11 16.3 IBUs
1.00 oz Perle [8.90 %] - Boil 5.0 min Hop 12 5.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13 -
Actual Alcohol by Vol: 7.5 %
Bitterness: 68.8 IBUs
Calories: 250.9 kcal/12oz
Est Color: 40.2 SRM
Sparge Water: 6.08 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.6 F
Tun Temperature: 90.0 F
Mash PH adjusted to: 5.4
BATCH Sparged with lactic acid, then PH adjustment.
Measured efficiency= ~88%
*added Amber DME after 10 minutes of cooling.
I bottled one gallon as is. Lots of chocolate with a hint of smoke.
the other 4.5 gallons are currently in a secondary with 4 oz of bakers chocolate that were dissolved in 3/4 cup of 2-year aged Cruzan Rum. The chocolate dissolved in about a week and chilled out with a vanilla bean, cut into three pieces. Also in the secondary: ~5 oz of roasted cacao nibs, ~1 oz unroasted nibs, ~2 oz of dark roast coffee beans [Verena St. 9 mile sunset], 8 oz. of cold pressed coffee from dark roast beans [Cameron's French Roast].
Let me know what you think of the recipe.
I will add updates when the final product is bottled and conditioned. The 1 gallon that is bottled will be ready first so I'll add a photo of that when it is ready, and the chocolate-coffee version later on. That should be a good comparison to see how the bakers chocolate and the nibs have effected head retention.
[UPDATE 11/1/2012]: I bottled this a few days ago as the chocolate-coffee flavor was phenomenol. I'd highly recommend using both bakers chocolate as a homemade extract and nibs. I also think that dryhopping with whole coffee beans added a great aroma. The cold pressed coffee didn't have much aroma, but added good flavor.
On hand or fermenting
Oud Bruin /vanilla
Pre prohibition Cream Ale
Mexican Stout in BB
Reason: Changes in Process- Grammatical