Oatmeal Stout Flapjack Breakfast Stout (Chocolate-Coffee-Oatmeal-Maple Imperial Stout)

[PoconoParadiso]

I went ahead assertively with 6 pounds of cherry wood smoked malt. I feel with all the other flavors going on here, it will need this much to get a good smokey, bacon vibe. The "full breakfast experience" is what I am going for! I 'll report back how it comes out.

 

[Zrab11]

This is the end result of me trying to make something in the same vein as Founder's Breakfast stout. It was surprisingly good and smooth at a young age. No detectable alcohol bite under all the maple syrupy goodness. Now it's about 6 months old and I can barely bring myself to crack open the remaining bottles.

===============================================
---Fermentables---
11.0lb / 69% US 2-row
1.5lb / 9% Rolled Oats
0.5lb / 3% Oven Toasted Oats
0.5lb / 3% Coffee Malt
0.75lb / 5% Chocolate
0.375lb / 2% Carafa III dehusked
0.375lb / 2% Roasted Barley
1.0lb / 6% Maple Syrup @2-3 days after pitching

---HOPS---
@60min: 1 oz Cluster
@30min: 1 oz Willamette
@5min: 1 oz Willamette

---MISC---
@5min: 4oz Cocoa Powder
@7days: 4 oz Cacao Nibs & 2 Vanilla beans (I boiled both in ~150ml water for better extraction, cooled and tossed in)
@3-4 days before bottling: 4oz Whole Bean coffee

Mash at 154 for 60min
Optional: 10min mashout at 168F

60min boil

===============================================

So for the coffee additions, I've tried 3 different things and this worked the best BY FAR. Tossing in grounds at flameout definitely gives the beer flavor, but too much astringent harshness. For me, a few days of cold-steeping coffee and then tossing into the fermentor definitely made it smoother, but it seems to gain more bite as the beer aged. Tossing in whole beans is where it's at, trust me. I was initially skeptical on the amount of flavor that could get through the shell, but I actually used less whole bean coffee than I did for cold steep and got way more flavor. I wouldn't worry about sanitation as long as you pick a quality product (likely to be cleaner) and get the beans straight from a factory-sealed bag. I recently made a Coffee Blond using this technique that turned out really well. Its like the opposite of a Black IPA in terms of appearance vs smell/taste.

Be sure to add the maple syrup right around high krausen to maximize how much maple character is retained. I originally planned on priming it with Maple Syrup too, but it had enough of that flavor going on at bottling. Just an idea if you aren't happy with the taste.

FYI, the beer software I've seen give Maple Syrup a ppg of 30. So its a lot less fermentable than honey or other syrups. That's why I left out any Crystal malts, the Maple Syrup gives enough sweetness. 1 lb of it will raise the OG/FG by about +0.006/0.002 respectively.

What is your typical OG and FG?

How long do u typically leave it in the primary and do you transfer to secondary?

How long in primary/secondary before bottling?

 

[ArmyATCBrewer]

I'll be brewing this in a few weeks. One question I have is on coffee addition. I just brewed a coffee vanilla porter in January. I add the coffee beans 4 days before bottling but it took about a month for the coffee flavor to balance out. I came out perfect but with time.
I'll be brewing this recipe about a month before a festival and I'm planning to bring some. If I add the coffee beans at secondary and remove them after 3-4 days, would the coffee flavor mellow out in time? It'd be exposed to the beer for the same amount of time, but earlier. Thoughts?

 

[rockernino]

Update -

So I had a few people taste a sample at homebrew meeting and no one else (including a beer judge and a pro brewer) could taste/smell what I thought was fusels.

After 4 weeks in primary I kegged it last week with 160gram (like 6 oz?) of maple syrup.

As always I get a bit ansy waiting to taste it and tried it after a couple of days. Super MAPLE! I could barely taste the beer or the coffee. A week later (tonight) it's still not very carbed but not quite as sweet. I am hoping the sweetness dies down as the maple syrup dissolves into c02. Other than that it's tasting ok. We're having a party here on Saturday so I hope it's tasting decent (well, more decent) by then.

I can see myself making this again each fall/winter.

How did it turn out?

 

[Damoxemus]

Turned out really well.

That party I had, there was about 10 or so real craft beer lovers and the keg was almost done by the end of the night.

What was left actually tasted better about 2 weeks later. the coffee came through after maple sweetness died down a bit and it ended up tasting damn near perfect.

So ya, next time I'd do it the same and make sure to give it enough time to let the flavours all blend. 4 weeks maybe.

 

[jonnyhammastix]

I know you mentioned that you have had his young, and your maple flavor is on point. Have you tried Ot at 6 months or older? I am just curious as to how the maple flavor holds up with time?

 

[m00ps]

I know you mentioned that you have had his young, and your maple flavor is on point. Have you tried Ot at 6 months or older? I am just curious as to how the maple flavor holds up with time?

Its definitely better 6 months or so down the road. The flavors meld together and its smooths out more like you'd expect. Id say at 6 months the maple is still there but its slowly shifting more towards coffee as time goes on

 

[wsnich]

Brewed a favorite stout of mine on Monday and decided to incorporate maple as you suggested. Didn't have a krausen start to form until Wednesday, and waited until high krausen to throw in the maple. On Thursday, I noticed that the krausen had started to disappear and was completely gone by this morning (Saturday).

Is this normal? Did I somehow introduce an infection?

 

[bolus14]

Removed post, was meant for different thread.

 

[m00ps]

Brewed a favorite stout of mine on Monday and decided to incorporate maple as you suggested. Didn't have a krausen start to form until Wednesday, and waited until high krausen to throw in the maple. On Thursday, I noticed that the krausen had started to disappear and was completely gone by this morning (Saturday).

Is this normal? Did I somehow introduce an infection?

That doesnt seem too abnormal for krausen to subside after a few days. It probably mostly depends on the yeast strain and fermentation temps. If you fermented a bit warm, the whole process would take place quicker. I doubt you have an infection

 

[bolus14]

I'm making the Founder's Breakfast Stout from these forums and using some of the recipe ideas from this thread. In the OP of this thread it says to add cacao nibs and vanilla @7 days, is that 7 days after brew day? I have the vanilla beans soaking in bourbon right now, is it necessary to boil the nibs or can i throw them into the bourbon and then toss them in or will I not get enough extraction that way?

Then add coffee beans 3-7 days before bottling?

 

[m00ps]

Ive always boiled the nibs and vanilla beans in a bit of water for a short period to get the best extraction. I've usually added them after a week or so of fermentation and just leave them in until bottling. Havent had an issue similar to what people report from leaving dry hops in too long. You could put them in bourbon but it will just take mroe planning since youll need to let them sit in it for a while for extraction

The coffee Im always sure to add a few days before bottling because ive found it can get very strong the longer you leave it in

 

[bolus14]

Sounds good. I've had the vanilla beans in bourbon for about a week now, put them in on brew day. I haven't had much success getting the amount of vanilla I've wanted 4 different beers now, so maybe boiling with pull out more and get it where I want. I'll try your method tonight, i'll just put the nibs, vanilla beans and bourbon that the beans have been in with a little water, boil that and then toss it in for 2-3 weeks, that will be almost a month in the fermenter.

Will that be too soon to add the coffee beans for a few days, bottle and then let it sit for a couple months?

 

[m00ps]

nah that timeline looks fine. I think my last one was just under a month in the fermentor

 

[method_men25]

Greetings and Salutations from Korea!

I'm a newbie homebrewer (third ever beer, second ever all grain, just went into secondary last week, and this is my first post on any beer forum), and I'm looking to try this beer out. Unfortunately, in the Land of the Morning Calm, you take what Western things you can find, and you thank the brew gods you've found them!

The homebrew websites in Korea don't have:

Coffee malt (no substitute found)
Carafa III (but they do have Breiss Black Patent)


Also, two row is available, but I'm thinking of using Vienna rather than pawning a kidney and a lung for that much two row. Thoughts?

It might also be worth noting that both chocolate and dark chocolate malt are available. If anyone wanted a good laugh you could peruse the malt selection online. The two big boys here are craftbrewer (co.kr just roll over the menu on the left and English will eventually pop up) and seoulhomebrew (com).

 

[inflictor-of-grimness]

Greetings and Salutations from Korea!

I'm a newbie homebrewer (third ever beer, second ever all grain, just went into secondary last week, and this is my first post on any beer forum), and I'm looking to try this beer out. Unfortunately, in the Land of the Morning Calm, you take what Western things you can find, and you thank the brew gods you've found them!

The homebrew websites in Korea don't have:

Coffee malt (no substitute found)
Carafa III (but they do have Breiss Black Patent)


Also, two row is available, but I'm thinking of using Vienna rather than pawning a kidney and a lung for that much two row. Thoughts?

It might also be worth noting that both chocolate and dark chocolate malt are available. If anyone wanted a good laugh you could peruse the malt selection online. The two big boys here are craftbrewer (co.kr just roll over the menu on the left and English will eventually pop up) and seoulhomebrew (com).

US 2 row is used because it is cheap in the US. In a beer with tons of specialty malts, the base malt isn't extremely important imo so just use what is available to you.

The carafa III here is dehusked, so using black patent will give you a more bitter, roasty beer. It's not the best substitution to be honest.

 

[m00ps]

Greetings and Salutations from Korea!

I'm a newbie homebrewer (third ever beer, second ever all grain, just went into secondary last week, and this is my first post on any beer forum), and I'm looking to try this beer out. Unfortunately, in the Land of the Morning Calm, you take what Western things you can find, and you thank the brew gods you've found them!

The homebrew websites in Korea don't have:

Coffee malt (no substitute found)
Carafa III (but they do have Breiss Black Patent)


Also, two row is available, but I'm thinking of using Vienna rather than pawning a kidney and a lung for that much two row. Thoughts?

It might also be worth noting that both chocolate and dark chocolate malt are available. If anyone wanted a good laugh you could peruse the malt selection online. The two big boys here are craftbrewer (co.kr just roll over the menu on the left and English will eventually pop up) and seoulhomebrew (com).

yeah agreed with above. Vienna may work out better if you want more maltiness so thats fine. Realyl any base malt will work. Maris Otter, Golden Promis, Halycon, etc...Pilsner may be a bit too light and thin but the other grains will cover it up

You can use black patent instead fo carafa but it will be more roasty. I used a debittered black malt to offset the roast flavors from the coffee. But if roast is your thing go for it. Other debittered black malts are blackprinz, midnight wheat, and perla negra

 

[MadHomebrewer]

Thinking about brewing this to pass out as Christmas/New Years gifts. I'm wondering if I got quart mason jar and put my cocoa nibs, coffee beans, vanilla beans, oak cubes and topped it up with bourbon and let sit for a month. Then just add that mixture to secondary. I wonder if it would come off to strong?

 

[m00ps]

Im thinking the coffee might be too strong. IME you get the best coffee flavor from whole or coarse crushed beans into the fermentor but it does get stronger the longer you leave it. Everything else I think would be fine. I would think that the amount of coffee flavor would be stronger the higher %abv you have it sitting in so I would do the coffee like a dry hop and do everything else in your tincture. Either that or reduce the coffee to 2oz or something and adjust from there. But even then I might be worried about harsh tannins like if you leave even a weak pot of coffee on for long periods

 

[MadHomebrewer]

Im thinking the coffee might be too strong. IME you get the best coffee flavor from whole or coarse crushed beans into the fermentor but it does get stronger the longer you leave it. Everything else I think would be fine. I would think that the amount of coffee flavor would be stronger the higher %abv you have it sitting in so I would do the coffee like a dry hop and do everything else in your tincture. Either that or reduce the coffee to 2oz or something and adjust from there. But even then I might be worried about harsh tannins like if you leave even a weak pot of coffee on for long periods

Yeah your probably right! I've seen people getting bitterness from adding coffee in the boil, I just have not seen any results of someone soaking the beans in a tincture.

 

[method_men25]

yeah agreed with above. Vienna may work out better if you want more maltiness so thats fine. Realyl any base malt will work. Maris Otter, Golden Promis, Halycon, etc...Pilsner may be a bit too light and thin but the other grains will cover it up

You can use black patent instead fo carafa but it will be more roasty. I used a debittered black malt to offset the roast flavors from the coffee. But if roast is your thing go for it. Other debittered black malts are blackprinz, midnight wheat, and perla negra

So, in that case could I use black patent instead of coffee malt and some blackprinz instead of carafa?

 

[m00ps]

So, in that case could I use black patent instead of coffee malt and some blackprinz instead of carafa?

Yeah sure, its your beer after all. The carafa>blackprinz wont really change much. The coffee malt>black patent should create a noticeably more roasty stout

 

[bg1414]

Is the 1lb maple syrup 16oz or actually weighing a lb out? How much volume is a pound of maple syrup?

 

[sikkingj]

What yeast is everyone using, 1056 or 001? Fermenting at 67-68? Recipe looks great, I will definitely try this one out...

Sorry in my iPad I did not see the first paragraph of the recipe -

Yeast: WLP004 Irish Ale / Wyeast 1084
...
Primary Fermentation (# of Days & Temp): ~3wks @ 64-66

Questions addressed.

 

[m00ps]

Is the 1lb maple syrup 16oz or actually weighing a lb out? How much volume is a pound of maple syrup?

I bought a container thats net weight was 16oz. Most maple syrups Ive seen are only 12oz though. Not sure how many fluid ounces it was

For the yeast, any clean american or not-too-fruity english yeast would work fine. The more recent versions ive made have been using Irish Ale yeast (guinness)

 

[bg1414]

I bought a container thats net weight was 16oz. Most maple syrups Ive seen are only 12oz though. Not sure how many fluid ounces it was

For the yeast, any clean american or not-too-fruity english yeast would work fine. The more recent versions ive made have been using Irish Ale yeast (guinness)

yeah I saw that 1 gallon of maple syrup weighs about 11.163 lbs or something. so about 12.9 oz is about a pound. I am going to use that.

 

[bg1414]

I added 16 fl. oz. of maple syrup 72 hrs after pitching yeast. That is around 1.4 lbs. We'll see how it tastes soon!

 

[FlaglerBC]

Does anyone taste the maple? I don't taste it at all.

 

[olotti]

I bought a container thats net weight was 16oz. Most maple syrups Ive seen are only 12oz though. Not sure how many fluid ounces it was

For the yeast, any clean american or not-too-fruity english yeast would work fine. The more recent versions ive made have been using Irish Ale yeast (guinness)

So the maple syrup will add fermentables to the wort so how do u figure that into the overall abv of the beer. Do you mash higher knowing the ft will be lower once you add the maple syrup and I'm assuming it's real maple syrup so it's pretty much all sugar. Curious as I want to do a maple syrup version of my Bba RIS at some time.

 

[m00ps]

So the maple syrup will add fermentables to the wort so how do u figure that into the overall abv of the beer. Do you mash higher knowing the ft will be lower once you add the maple syrup and I'm assuming it's real maple syrup so it's pretty much all sugar. Curious as I want to do a maple syrup version of my Bba RIS at some time.

No idea. I know its not entirely fermentable, kinda like honey. But I just use this brewing tool to design my recipes. It has an entry for maple syrup in the grains with a ppg and everything
https://brewgr.com/homebrew-recipe-calculator