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I adjusted my hop amount and schedule to get just below 30 IBU and I use a 50/50 mix of bottled water and tap water. Using tap water at start of recipe to be sure all is boiled.

The percentages should add up to 100% for the grains. If you input recipes into programs they usually tell you the percent of each. The recipe is for a 5 gallon batch (primary) so depending on your brew kettle size 3 gallon wort is probably good option. Not sure about the amber malt. You can...

I've never used vanilla but if I did I'd stick with it in a porter or stout. Vanilla, maple and honey seems like a lot. Though I just bottled a breakfast stout combining maple, oats, coffee, chocolate and bourbon. So who am I to talk? :)

Here is my plan for next brew: http://www.brewersfriend.com/homebrew/recipe/view/67646/breakfast-stout

I was satisfied with how my turned out. Coffee and chocolate came thru nicely. Was STRONG coffee till aged 3+ months. Only had issues with oats since I didn't use instant (ton of trub in primary) gonna brew this tomorrow with tweaks based on Canadian and Kentucky Breakfast Stout. Should be very...

I put the first coffee in to my boil w/15 min left. (after cold brewing night before). The second addition of coffee for the secondary I boiled water then let it cool before adding the grounds and cold brewing overnight before adding.

Mold ruined my brew! Thought I got rid of it when I transferred to 2ndary.

I've decided to add 2 more pounds of honey when I transfer to secondary. I added the original 2 pounds after the boil but read later honey should be added after primary fermentation has finished.

Not sure if link will work so here is the BYO from 2009 Founder’s Brewing's Breakfast Stout Clone Author: Betsy Parks Issue: January/February 2009 Try making this homebrew-sized batch of Founders Brewing Company's tasty stout - for breakfast even! -- Founder’s Brewing Company...

http://***********/component/k2/item/1857-founder’s-brewings-breakfast-stout-clone?Itemid=398 Took awhile to find it. BYO redid their site or something. Has extract and all grain option.

Thanks, I'll update later.

Started this just over a week ago by combining parts of different recipes. Was wondering proper classification and any other thoughts. A Nice Pear Gluten-free Braggot 5 gallons Ingredients: 5 lbs chopped pear 3.3 lbs sorghum 2 lbs clover honey 2 oz chopped ginger 1/2 tsp Irish moss 1/2 tsp...

Bottled the extract version 11/13/2012 and it's great now! The coffee mellowed out and has a rich robust quality without being sweet.

2 wks primary, 2 wks secondary. Maybe part of the trouble was the oatmeal. I used rolled oats. I didn't know instant was the same as flakes. I cooked the oats and added before steeping grains.

Should I have shook it up periodically in the primary to help break stuff down? I usually let the yeast do all the work. I never have this happen with my imperial nut brown which is a high gravity beer also. Must be all the adjuncts.

The trub in the primary was too thick to transfer to secondary. I'll definitely let it set longer next time.

I did extract version with 2 wks primary and 2 wks secondary. Bottled 11/13/2012 and only got 2 3/4 gallons from 5 gallon batch. Lost a lot in primary which makes for expensive brew!

When you test for voltage, the wires should be connected to valve and hold tester one on each at same time. If you got 2.7 when the burner had call to be on then something isn't sending power to valve.

"Thanks a lot, we're Primus and we suck!"

I started this brew 10/12/2012 and had an OG of 1.079 @ 80F and when I checked it 10/18/2012 the SG was 1.018 @ 75F. I tasted a sample and the coffee was STRONG. My question is, does the coffee mellow out after time? I haven't added the 2oz of Kona yet. Any thoughts? I enjoy Founder's Breakfast...