Maple syrup will ferment out leaving the beer drier and with more alcohol. For Founder's CBS, they aged the beer in barrels that previously had maple syrup, so I'm trying to mimic that. I'm hoping it will extract out the maple flavor, but leave the sugar behind. We'll see how it goes.
Clone Beer Founder's Breakfast Stout Clone
- Thread starter DubbelDach
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I want to make this tomorrow, but I don't have Kona or Sumatran coffee. I'm dubious that it will even make a real difference in the end. i suspect the subtle flavors will be overpowered by the roast grain flavors. I will probably just grab some dark roast coffee from the cupboard and call it good.
Hopefully I have the rest of the stuff and won't have to pick another recipe to brew for the Learn To Brew event we got going on.
Hopefully I have the rest of the stuff and won't have to pick another recipe to brew for the Learn To Brew event we got going on.
I'd say the coffee is the dominant flavor. With that said, I see no problem in using what you like. I've made this recipe 3 times and I think I used different coffee every time. The last time I happened to be near a store that has bulk coffee and I was able to buy small quantities of each, so I did use what the recipe calls for.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Am with the other dudes. Just use good coffee. I also had a local roaster's product in mine.
Do any of you guys have a Fresh Market near you (http://www.thefreshmarket.com/all-stores/)?
They have about 2 dozen bulk bins of coffee and they had both varieties I needed and I could buy only what I needed. They also had the chocolate I needed for this recipe.
They have about 2 dozen bulk bins of coffee and they had both varieties I needed and I could buy only what I needed. They also had the chocolate I needed for this recipe.
No Freshmarket around me. I'll look into finding Kona somewhere or otherwise just go with what is considered most comparable.
The recipe calls for "1.5 oz Unsweetened chocolate baking nibs at 15 mins."
I have organic raw cacao nibs. Are these the same thing?
The recipe calls for "1.5 oz Unsweetened chocolate baking nibs at 15 mins."
I have organic raw cacao nibs. Are these the same thing?
I would think so.
Your's are just fancier.
They are just what I ordered from by my LHBS, but if they do the trick that is great. I thought they might be the same thing but just trying to confirm now.
Got some bittersweet Baker's chocolate today and think I have everything I need now for next weekend.
Looking forward to this. First all grain stout.
Thanks. Will look into this so I use the right stuff. Thinking the cacao nibs might be more of a thing a person might use in a secondary when aging rather than the boil. Maybe not the correct thing for this recipe....
Hey there,
I have a question about my last 2 SG readings of 1.032 (readings were a week apart). I brewed 20 gallons of this and had a OG of 1.086. About 30 minutes into the mash the 155 temp dropped. This kicked on the pump to start recirculating through the herms but i failed to notice the temp in my hot liquor tank. It was too hot and bumped the mash to 157 for the last 30 minutes. I oxygenate with oxygen tank and diffuser stone. I added yeast nutrients for this batch and used 2 packs of S-04 to each 5 gallons. Could the last 30 minutes of 157 caused my FG to be this high? I'm not complaining, it tastes amazing already.
I have a question about my last 2 SG readings of 1.032 (readings were a week apart). I brewed 20 gallons of this and had a OG of 1.086. About 30 minutes into the mash the 155 temp dropped. This kicked on the pump to start recirculating through the herms but i failed to notice the temp in my hot liquor tank. It was too hot and bumped the mash to 157 for the last 30 minutes. I oxygenate with oxygen tank and diffuser stone. I added yeast nutrients for this batch and used 2 packs of S-04 to each 5 gallons. Could the last 30 minutes of 157 caused my FG to be this high? I'm not complaining, it tastes amazing already.
I've read that most of the conversion takes place in the first 15-30 minutes, so I wouldn't think a 2 degree increase in the final 30 mins would affect it that much. But I'm hardly an expert.
brewski09
Well-Known Member
2 degrees shouldn't have that much of an impact. I recently had s04 stall in me and had good luck with the Danstar dry cask and barrel aging yeast (made for 12-14% referment actions).
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Sure smelled great while you were brewing it on Saturday! Hope it turns out good for you.
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I have never bottled anything with that high a gravity before. I noticed some others finishing with a high FG, but not 1.032 high. If that's where it finishes then that's where it finishes, or is adding different yeast necessary to avoid bottle bombs?
Even at 4 weeks young the sample taste amazing.
Even at 4 weeks young the sample taste amazing.
Thanks! I eventually got the gravity I wanted after boiling and adding honey. They are bubbling away now. I should have pulled a sample to taste before pitching, but I forgot.
Hey, if you come to next month's meeting, remind me to bring some cinnamon mead. I'd be pleased if you could taste it and recommend any changes.
Dr-Jonz
Member
I brewed this up last week and better than usual efficiency and had an og of 1.098 and is down to 1.025. This is my first time brewing a big stout and boy its a great recipe! It tastes amazing already, its going to be hard not to touch this for 6 months!
Coffee: I used 16 oz of Chameleon Cold Brew for my maybe 4.5 gal finished product, added at bottling:
http://www.vitadigest.com/groc-851220003216.html
It was really strong coffee flavor initially but in ~3 weeks (in bottle) it mellowed, now at week 4 it all flows great together. I don't know how other store bought cold brews compare but this was a perfect amount for this recipe.
I found some FBS in the store the other day and bought it for comparison. The original has less of (I want to say) chocolate creaminess and a slightly bitter finish compared to mine. (I used bakers chocolate and unsweetened coco powder) My friend couldn't tell the difference in a blind taste test side by side.
If I were doing this again, would definitely up the Oats a lot more to give a thick/creamy body I want this brew to have. Mine turned out almost like Guinness in terms of body but I think would be better as a real oatmeal stout.
http://www.vitadigest.com/groc-851220003216.html
It was really strong coffee flavor initially but in ~3 weeks (in bottle) it mellowed, now at week 4 it all flows great together. I don't know how other store bought cold brews compare but this was a perfect amount for this recipe.
I found some FBS in the store the other day and bought it for comparison. The original has less of (I want to say) chocolate creaminess and a slightly bitter finish compared to mine. (I used bakers chocolate and unsweetened coco powder) My friend couldn't tell the difference in a blind taste test side by side.
If I were doing this again, would definitely up the Oats a lot more to give a thick/creamy body I want this brew to have. Mine turned out almost like Guinness in terms of body but I think would be better as a real oatmeal stout.
copper2hopper
Well-Known Member
Has anyone done this recipe via BIAB. My friend and I are looking to do it and I just wanted to make sure it was ok and wouldn't completely ruin the bag with these chocolate additions. If not ruin the bag would it at least drain well? I'm just picturing the chocolate clogging it all up in this recipe or any recipe like this for that matter. Thanks
The chocolate is added after the boil, long after the bag is pulled after the mash.
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Just kegged this over the weekend. It was quite possibly the best homebrew sample I've ever tasted. The chocolate and coffee notes were just perfect. I find it hard to believe this needs to be aged at all, it tasted ready for primetime already. I followed the recipe to the T, threw in my dark grains while batch sparging. Had a hell of a time with a stuck sparge. Also, I put the coffee grounds in a nylon bag during the boil and threw the chocolate and nibs in with no bag. The nibs did clog up my valve so I ended up just pouring 99% of it into primary, nibs and all.
That sounds very similar to what I've done and it's turned out great every time.
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I made a founders breakfast stout inspired beer with Maple Syrup. It turned out amazing. It was so smooth to begin with and now at 6months its perfect.
It also had coffee, chocolate, and vanilla:https://www.homebrewtalk.com/f68/flapjack-breakfast-stout-chocolate-coffee-oatmeal-maple-imperial-stout-496504/
BTW Maple Syrup isn't too fermentable. I think its a bit less than Candi Syrup which is less than Corn or Invert Syrup. I used 1 lb of it and it really came through in the end. I was ready to use it to prime the batch for more flavor but there was no need.
I did something similar BIAB style (linked in above post) and I don't remember it ruining the bag. I use 5gal nylon paint strainer bags and each ones usually lasts 5-6 brews before I think the seams are starting to go. But anyway, no problem with the chocolate
