Breakfast Beer

So our local club has a competition coming up on April 1st. The premise is breakfast beers. The stipulation is that at least 10% of the fermentables need to come from some sort of breakfast food.

My idea is to create an Oatmeal Cranberry Cream Ale. I'm not exactly sure how this will turn out but I took a stab at it and I'm open to any suggestions you all might have. This will definitely be more oats than I have ever used in any beer ever before so I will definitely be performing a protein rest. I have had good luck with 135f for 30 min on my system before.

I plan to toast the oats to get more breakfast like character from them. I want to try and get as close as possible to eating a bowl of oatmeal with cranberries in it!

I plan to use cranberry extract to get that flavor and aroma.

I used Fuggles because I already have some in the freezer!.

Thanks for the help!

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.11 gal
Estimated OG: 1.056 SG
Estimated Color: 4.9 SRM
Estimated IBU: 15.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 8.00 %
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.03 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 16.01 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.96 %
1.00 oz Fuggles [4.50 %] (90 min) Hops 15.9 IBU
1.00 oz Cranberry Extract (Bottling 5.0 min) Misc
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale


Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 12.50 lb
----------------------------
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 11.25 qt of water at 151.7 F 135.0 F
60 min Saccrification Add 12.50 qt of water at 184.9 F 158.0 F

 

Barley is grain. Grain is a cereal. Cereal is breakfast food.

Therefore, Beer is breakfast.

 

But no one would eat barley for breakfast!

 

Ever read the label of your breakfast cereals? Malted barley makes it into at least 75% of the cereals on market.

 

Actually I didn't know that! I rarely eat cereal. I do know of some people in the club using different brands of cereal in their mash or secondary. Should be interesting! Any opinion on my recipe?

 

Looks good. Minus the cranberry but, whatever.

Rice hulls are friends.

Next time, you could also look into "puffed wheat" cereals so long as they aren't cased in honey or frog parts. Of course, the honey wouldn;t hurt anything.

 

I make a beer out of grits. Have done it twice and it comes out great. PMs so far, but will try whole grain soon. Cereal mash the grits first.

Ingredients

Amount Item Type % or IBU
1.00 lb Grits (1.0 SRM) Adjunct 14.29 %
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 42.86 %
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 28.57 %
0.50 lb Pale Malt (6 Row) US (2.0 SRM) Grain 7.14 %
0.50 lb White Wheat Malt (2.4 SRM) Grain 7.14 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 15.8 IBU
1.00 oz Mt. Hood [6.00 %] (5 min) Hops 4.2 IBU
1 Pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.26 %
Bitterness: 20.0 IBU Calories: 245 cal/pint
Est Color: 4.9 SRM

 

I think it Basic Brewing that recently did a Podcast on the Iron Brewer contest where guys had to use specific items for brewing. If I remember correctly 1 item was Frankenberry cereal. Yum

 

sounds like grounds for a Chocolate/Coffee/Oatmeal stout, with some honey to dry it out a little to be more "digestible" as the belgians would say.

 

And I thought all beer was breakfast beer...........

 

I thought the Frozen Oatmeal cookie beer sounded really good too!