Beer Geek Breakfast Stout Clone?

[ultravista]

I found a recipe supposedly for Beer Geek Breakfast Stout by Mikkel Bjergsø & Kristian Keller.

The recipe however does not have any coffee in it as the real BGBS does.

Whaddaya think about the receipe?

www.maltbazaren.dk/images/Beer Geek Breakfast klon.pdf

The page referencing the recipe states the following:

The kit contains detailed recipe, malt and hops to approx. 25 liter. 25 liters. The recipe requires knowledge of allgrain-brewing. Besides this, use: Whitelabs WLP001 California ale Brewer's yeast.
NOTE: This malt is NOT rolled

Kit for cloning the ultimate breakfast "Mikkeller Beer Geek Breakfast" with permission from Mikkeller.

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Style: Oatmeal stout
Brewer: Mikkel Bjergsø & Kristian Keller
Volume: 25 liters
OG: 1073
FG: 1016
Alcohol: 7.5 % by vol.
Colour: 123 EBC (Black)
Bitterness: 116 IBU
BU/GU: 1.58

Fermentables
Pilsner Malt 3 EBC 4500 grammes
Flaked Oats 5 EBC 2000 grammes
Cara Munich 90 EBC 500 grammes
Smoked Malt 6 EBC 500 grammes
Chocolate Malt 500 EBC 500 grammes
Chocolate Malt 940 EBC 500 grammes
Roasted Barley 1150 EBC 500 grammes

Mash schedule
67/68 degrees for 75 minutes

Hops
Centennial 10% alpha 50 grammes 60 minutes
Cascade 5.7% alpha 50 grammes 60 minutes
Cascade 5.7% alpha 50 grammes 15 minutes
Centennial 10% alpha 50 grammes 5 minutes

Fermentation
Yeast: 1056 American Ale / WLP001
----------

 

[skeezerpleezer]

Here is what BYO had awhile back:

7.80 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 42.8 %
2.20 lb Oats, Flaked (1.0 SRM) Grain 12.1 %
2.20 lb Oats, Malted (1.0 SRM) Grain 12.1 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 11.0 %
1.13 lb Brown Malt (65.0 SRM) Grain 6.2 %
1.13 lb Caramunich Malt (56.0 SRM) Grain 6.2 %
1.13 lb Roasted Barley (300.0 SRM) Grain 6.2 %
0.63 lb Smoked Malt (9.0 SRM) Grain 3.5 %
1.40 oz Centennial [8.80%] (90 min) Hops 38.5 IBU
0.70 oz Chinook [12.40%] (90 min) Hops 27.1 IBU
0.40 oz Cascade [7.00%] (90 min) Hops 8.7 IBU
1.00 oz Cascade [7.00%] (1 min) Hops 0.9 IBU
1.00 oz coffee (Secondary 2.0 days) Misc
1 Pkgs SafAle Dry Ale Yeast (DCL Yeast #US-05) Yeast-Ale


65% efficiency assumed. mash at 153 for 75min. OG=1.082 FG=1.018 75.2 IBU 8.4%abv

The recipe calls for the coffee to be french pressed, the added to the fermenter 2 days before bottling or kegging. Cold brewed would probably work

 

[ultravista]

I read the BYO recipe too and wonder where it came from? The recipe in the first post states that is under permission from Mikkeller.

Absent however is the coffee.

 

[lowlife]

I made the BYO one a couple months ago. It doesnt taste like beer geek breakfast at all. I hit all my numbers almost exact. Maybe things will change...

 

[ultravista]

Here's the recipe converted to pounds / ounces. Remember, it's a 6.6 gallon batch.

--------
Fermentables
Pilsner Malt 3 EBC 4500 grammes / 9.9208018 pounds
Flaked Oats 5 EBC 2000 grammes / 4.40924524 pounds
Cara Munich 90 EBC 500 grammes / 1.10231131 pounds
Smoked Malt 6 EBC 500 grammes / 1.10231131 pounds
Chocolate Malt 500 EBC 500 grammes / 1.10231131 pounds
Chocolate Malt 940 EBC 500 grammes / 1.10231131 pounds
Roasted Barley 1150 EBC 500 grammes / 1.10231131 pounds

Mash schedule: 67/68 degrees for 75 minutes / 152.6 - 154.4 degrees Fahrenheit

Hops
Centennial 10% alpha 50 grammes 60 minutes / 1.7636981 ounces
Cascade 5.7% alpha 50 grammes 60 minutes / 1.7636981 ounces
Cascade 5.7% alpha 50 grammes 15 minutes / 1.7636981 ounces
Centennial 10% alpha 50 grammes 5 minutes / 1.7636981 ounces
--------

 

[lowlife]

update, the byo one tastes pretty good after some aging.

 

[wittmania]

update, the byo one tastes pretty good after some aging.

A friend has asked me to brew him a clone of this. I have never had the commercial version. How close is it matching up?

 

[lowlife]

Its pretty close, as far as I remember. I havent had a commercial one in a while. I assume the coffee used will change the taste quite a bit. I used an Ethiopian coffee and its pretty strong coffee tasting. Will probably age to an good level Im assuming. Hopefully someone else can chime in that has made it since I cant give a good answer (since it still needs to age)

 

[BierFest]

Any updates on which of these recipes is closest to the original?
Did anyone try recipe 1 with some coffee or does it need it?

 

[techbrewie]

This beer, I believe, is aged in wet Oak Cognac barrels. So if your flavor is off, that is probably it.

 

[techbrewie]

oh and for the record, this is by far the best beer I've ever had. No comparison.

 

[Nate R]

Hey all. Digging the graveyard here, but figure that's better than a new thread.
A buddy of mine got a Brooklyn Brew shop 1 gal kit of this.
I am not a stout fan, but offered to help him.
A few questions...

#1 the yeast is a small dry packet. I want to spin up some liquid yeast to help him. What is a good yeast for this? A basic "chico" ale yeast like wlp001? How about us-05? I have that in dry packets. I do not know how old his yeast is, and want to use yeast i know.

#2- adding coffee. Any tips other than whats above? I see you add it a few days into fermentation.

#3- Any suggestions for water profile? (This is pure laziness here on my part, I am sure I can look something up.) Any anecdotal thoughts on water? I figured I would just use 50% distilled, and 50% spring water mix.

Thanks all!

Misc info: this kit is kinda interesting. Its got milled grain. I have never seen that in a "kit in a box" before.
https://brooklynbrewshop.com/pages/instructions-mikkeller-beer-geek-breakfast-stout
Edited: To add the link to the kit, to add Questions #3, and correct horrendous spelling errors.