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

[olotti]

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

Hmm guess I didn't think of it at the time I wrote the question but I also use beersmith and I'm sure it has maple syrup as an adjunct that will automatically figure into the overall make of the recipe, like when I use dme in my Ris to bump up the overall og.

 

[ptran86]

Stumbled onto this recipe from someone on BA who said they brewed this and it tasted really similar to MD/Good Morning. To those who brewed this, can you comment on the similarity? I'm planning on brewing this in the Spring but I'm not a fan of coffee beer so can I leave out the coffee addition and add more vanilla and/or maple syrup?

 

[scottsor]

Hey guys,

Pretty new to home brewing and was hoping for a little clarity on the cocoa nib and vanilla bean addition. You said you boiled in 150ml of water then cooled and tossed in. Did you also add the water to the beer or just the nibs and beans?

Thanks for your help!

 

[m00ps]

Hey guys,

Pretty new to home brewing and was hoping for a little clarity on the cocoa nib and vanilla bean addition. You said you boiled in 150ml of water then cooled and tossed in. Did you also add the water to the beer or just the nibs and beans?

Thanks for your help!

I boil them to both sanitize and quickly extract the flavors . I add the water and all the nuns and vanilla into the fermenter since a lot of the flavor is now in that solution of water4k

 

[pleasescrolldown]

Just racked it to the keg. Tastes amazing. Thanks for the recipe!

 

[me08053]

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?

I really like this idea, and plan to leave the coffee beans out of the mason jar due to everyone's concerns. Do you boil the bourbon to eliminate the alcohol prior to putting everything in the mason jar?

 

[SGTSparty]

@m00ps What type of syrup are you using? Pure Vermont grade X or is it Aunt Jemima off the shelf in your local mega-mart stuff? I'm guessing the type of syrup is going to make a big difference in the way this ferments out.

 

[Calaeb]

would like to know as well, wanna give this a go!

 

[treacheroustexan]

Planning to do a 2.5 gallon batch of this soon!

 

[me08053]

@m00ps What type of syrup are you using? Pure Vermont grade X or is it Aunt Jemima off the shelf in your local mega-mart stuff? I'm guessing the type of syrup is going to make a big difference in the way this ferments out.

I just used a Vermont Grade B Organic. Looking on Amazon, Id use any grade that isnt grocery store regular just bc u dont know how the various preservatives etc will affect the beer.

 

[mikeroesoft]

I am thinking of brewing this recipe this weekend. Can anyone who's brewed this comment on the bitterness level in the original recipe? I am a little worried it will be under bittered given how big this beer is.

 

[LumberZach]

Has anyone else brewed this? Was it a success?

 

[LostBalloon]

Ive used the grains from the Founders Breakfast Stout Clone recipe, but using some techniques of this recipe.
Added Cocao powder during boil and will add Mapple syrup, cacao nibs and coffee beans.

Will report back how it turns out

 

[LumberZach]

Ive used the grains from the Founders Breakfast Stout Clone recipe, but using some techniques of this recipe.
Added Cocao powder during boil and will add Mapple syrup, cacao nibs and coffee beans.

Will report back how it turns out

Patiently waiting. I'm looking to brew this in a few weeks.

 

[LostBalloon]

Patiently waiting. I'm looking to brew this in a few weeks.

Took a sample. Tasted really good. Smells like dark fruit and roasted coffee. Alcholic taste which will age away i guess. Little chocolate flavour on the background, no vanille. Ill wait a few days hoping for the cacao and vanille to come trough and taste samples now and then.

 

[LumberZach]

Took a sample. Tasted really good. Smells like dark fruit and roasted coffee. Alcholic taste which will age away i guess. Little chocolate flavour on the background, no vanille. Ill wait a few days hoping for the cacao and vanille to come trough and taste samples now and then.

So no maple?

 

[mmelkers]

Just signed up for this forum...and found this recipe right off-whats great start!!

I have not brewed in ages-like 20 years and am going to start again.

Regarding the recipe, as I am up in NH I am thinking of using one of the ultra-darks to give the best flavor possibility. My neighbor across the street makes his own and I will be this spring. Until then, I will be using his.

Thanks for the inspirations!!

 

[LostBalloon]

So no maple?

Def tasting some mapple. Turned out fantastic.
Lotsss of chocolate. 4 weeks on bottle and an absolute hit at last nights party.
Can't wait how this will taste after a few months!

 

[Firewalker11]

I had 10K's Maple Black just last month and am trying to copy it and since the discussion here is about Maple, I thought I would bounce this off of you all.

I added real fire reduced maple syrup sourced locally from good friends of mine and it has ALL the mapley goodness you expect BUT in a Stout, it becomes something I dont care for.

Going back to the brewer, I am told to use Brewers Best Natural Maple Flavor to get the nose and the maple flavor.

Has anybody tried this?

 

[paarman]

Time to necromance this thread, but curious to those who have tried a tincture, what type of bourbon are you using?

I'm debating between using a tincture and just dropping everything into the fermenter.. trying to weigh options but curious how it turned out with a tincture?

Thanks

 

[paarman]

So I'm going to give this brew a shot in about 3 weeks, with a little tinkering. I'm going to do a couple different tinctures which I will add in both around 7 days in the primary.

I started one tincture yesterday, which was 4oz of bourbon on 2oz of med. roast oak cubes. I will put the other tincture together a couple days after brew day, which will be ~2oz of bourbon on the nibs and vanilla beans. I haven't decided if I'm going to put the cubes or the bourbon in from the first tincture yet. I've heard/read that 6oz of bourbon may be too much on a 5 gallon batch, but I haven't decided. To me, that does not seem like it should/would impart that much flavor into the batch, but I'll keep doing some reading to come to a decision.

The only other differences I'm going to make are adding a little more chocolate, coffee, and carafa malts. I'd like to get the ABV up a little higher, so possibly another half pound of 2-row as well.

Did anyone who brewed this adjust their water profile? I am going to use distilled water and add in some baking soda to get the pH in the range of 5.5-5.6.

Other question is on the Vanilla beans... I'm trying to find a solid answer on this, but I keep seeing it done different ways. Do you split them down the middle and throw the long pieces in, or do you split them down the middle and cut them into small sections and throw them in, or do you scrape out the insides and only throw the insides or outsides in? I see people do all 4 ways, so what are you guys doing?

Thanks!

 

[paarman]

Doesn't seem to be much response on this thread anymore, but I've since answered my own questions above, but am wondering if anyone here used a started for their Irish Ale yeast? If so, how big?

 

[mikeroesoft]

Doesn't seem to be much response on this thread anymore, but I've since answered my own questions above, but am wondering if anyone here used a started for their Irish Ale yeast? If so, how big?

I never ended up brewing this recipe. Maybe I'll give ti a shot at the end of the summer. In terms of a starter, I would definitely make one if you're planing to use liquid yeast. Your best to use a yeast calculator to help you calculate the size of the starter.

 

[paarman]

I'm curious (if anyone here responds haha) if any of you actually used a secondary or just pitched everything into the primary to sit for 14 days (minus the coffee beans).

I was going to add the nibs/vanilla beans/bourbon on Saturday (7 days after brewing) and a week from then, add or rack onto the oak cubes and bourbon tincture to sit for just 7 days. Then bottle a week after that.

Been reading and people are all over the place on their methods, so just curious what anyone here has done... Sounds like primary mostly.

 

[HomemadeSauce]

A friend and I have been bouncing ideas for a stout to brew when I visit him and this one looks like a fantastic starting point. Tentatively planning to add blueberries to whatever we brew (need to research that topic) and age on bourbon-soaked oak cubes/chips for a couple months before adding coffee a few days before bottling.

I may brew a "practice round" before then to see how this turns out for me, in which case I will probably transfer to secondary to condition for a bit. That's just mostly out of habit and not for any reason in particular.

 

[TravelingLight]

Just stumbled onto this thread. Anyone know if m00ps is still around? Anyway, I have a question with the vanilla beans. Do you just toss them whole in the water to boil with the nibs? Or do I need to slice them open and scrape the insides out? I've never worked with vanilla beans before. Just wanted some clarification. Thanks.

 

[LoneTreeFarms]

Just stumbled onto this thread. Anyone know if m00ps is still around? Anyway, I have a question with the vanilla beans. Do you just toss them whole in the water to boil with the nibs? Or do I need to slice them open and scrape the insides out? I've never worked with vanilla beans before. Just wanted some clarification. Thanks.

any time I've used the vanilla beans I do the cut and scrape method soaked in a few ounces of vodka.

 

[TravelingLight]

any time I've used the vanilla beans I do the cut and scrape method soaked in a few ounces of vodka.

Thanks!

Also, m00ps mentions the nibs and vanilla beans "@7days." Does that mean 7 days after pitching yeast, or 7 days before kegging/bottling?

 

[LoneTreeFarms]

@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

so 7 days into fermentation add the nibs and beans, then 3-4 days before you're ready to bottle/keg you'll and the coffee to the fermentor

 

[TravelingLight]

@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

so 7 days into fermentation add the nibs and beans, then 3-4 days before you're ready to bottle/keg you'll and the coffee to the fermentor

Awesome. Thanks!