British Brown Ale Breakfast Brown Ale

[mrphillips]

Recipe Type

Partial Mash

Yeast

S-04

Yeast Starter

None

Additional Yeast or Yeast Starter

None

Batch Size (Gallons)

5

Original Gravity

1.058

Final Gravity

1.020

Boiling Time (Minutes)

60

IBU

Low

Color

Deep Brown

Primary Fermentation (# of Days & Temp)

7 @ 70 degrees

Secondary Fermentation (# of Days & Temp)

14 @ 70 degrees

Additional Fermentation

None

Tasting Notes

Cold, smooth coffee flavor and aroma. Complimenting sweetness, but not a sugary.

Breakfast Brown Ale – 5 Gallon Batch

MALTS

6 lbs. Pale Malt Extract (60%)
1 lbs. Flaked Oat (10%)
1 lb. Lactose (10%)
½ lb. Chocolate Malt (5%) *added last 15 minutes of steep*
½ lb. Victory Malt (5%)
½ lb. Cara-pills (5%)
½ lb. Crystal 80L (5%)


HOPS

½ oz. Northern Brewer (60 min.)
½ oz. Northern Brewer (30 min.)


YEAST

S-04


ADJUNCTS

4 Cups Cold-Brewed Coffee (When wort gets below 80)
1 ½ oz. Vanilla Extract (When wort gets below 80)

*UPDATE* probably won't matter, but I figured the IBU's to be 15.

This beer started life as a stout, but my homebrew store didn't have the ingredients...then it was a porter because I didn't have any roasted barley...then I found out what a constitutes a brown ale, and realized what I had actually brewed. It is my first time using coffee, and it is very, very good.

 

[cochised]

I like the look of this for my Christmas brew, how did it turn out?

 

[mrphillips]

I think that a pound of lactose was a little much. It turned out a little on the sickly sweet side. I also let my temperature get a little high for the S-04 - around 72-74 degrees - so there was some added sweetness from the esters. I think it could be very good if I took out the Lactose and kept it between 62-65 degrees. Thanks for the interest!

 

[Fuzzymittenbrewing]

Breakfast Brown Ale – 5 Gallon Batch

MALTS

6 lbs. Pale Malt Extract (60%)
1 lbs. Flaked Oat (10%)
1 lb. Lactose (10%)
½ lb. Chocolate Malt (5%) *added last 15 minutes of steep*
½ lb. Victory Malt (5%)
½ lb. Cara-pills (5%)
½ lb. Crystal 80L (5%)

HOPS

½ oz. Northern Brewer (60 min.)
½ oz. Northern Brewer (30 min.)

YEAST

S-04

ADJUNCTS

4 Cups Cold-Brewed Coffee (When wort gets below 80)
1 ½ oz. Vanilla Extract (When wort gets below 80)

*UPDATE* probably won't matter, but I figured the IBU's to be 15.

This beer started life as a stout, but my homebrew store didn't have the ingredients...then it was a porter because I didn't have any roasted barley...then I found out what a constitutes a brown ale, and realized what I had actually brewed. It is my first time using coffee, and it is very, very good.

How much coffee grounds went into that 4 cups of cold brew?

 

[mrphillips]

Give or take...right around a sh!t ton. Haha. Probably around 2 cups of grounds. I like my coffee

 

[Orelious]

This is a great recipe. It's finally finished carbonating and we cracked a few bottles to give a try last night. Excellent coffee flavor. Already planning on making a second batch and likely many more to come. Based on the previous comment, I omitted the lactose entirely and used Melitta French Roast for the cold brew. Thank you for sharing!

 

[Shenanigans]

A 12 year bump

 

[BrewnWKopperKat]

This is a great recipe. [...] Based on the previous comment, I omitted the lactose entirely and used Melitta French Roast for the cold brew.

Thanks for sharing this.

Can you mention what brand/style of "extract" that you used?

And welcome to posting at HomeBrewTalk!

 

[madscientist451]

Thanks for sharing this.

Can you mention what brand/style of "extract" that you used?

It probably doesn’t matter that much, since the coffee and chocolate malt are likely covering up any pale malt extract flavor. I like to some no boil/short boil extract brews in the summertime, (too busy and it’s too hot) and I might try. I usually choose extract recipes that obscure the extract taste, and I think this will work. I might go higher on the chocolate malt and omit the lactose.