The solution to copying Founders Breakfast stout is in secondary fermentation
First I bottle ferment so if you keg you might have a deferent reaction than I have had. I am in Toledo and Home wine Supply in Dundee, Mi makes wort for sale for brewers to finish. I purchased an oatmeal stout from them for 40 plus yeast. It tested at 1058 OG. As expected it has no body because of the low OG. I racked off after 2 weeks, I was out with the flu for most of March so I didn't rack on time and busted my hydrometer. I'm guessing 1010 finish.
In secondary Firm I added 2 cups of boubon soaked medium toast french oak.
French oak adds a vanilla flavor to wine. I also added 1/3 lb of starbucks Cafe Vienna coffee beans. Whole beans no filtering needed. Saturday before last or about 10 days ago I bottled with 3/4lb corn sugar to a cup.
Last weekend and twice this week I 've shared this brew against bottles of founders breakfast stout. It is apparent that I used a better grade of coffee. It was in secondary from april to june. The results everyone said this was better than Founders because of the taste of the coffee.
While the alcohol content was a little lower, the coffee flavor was exceptional.
So round up your favorite Oatmeal stout recipe and try in secondary 2 cups of Medium toast french oak soaked in echo springs bourbon. Drain bourbon off before adding to secondary firm and 1/3 lb quality coffee beans(your favorite).
I just finish my house scottish ale (1096), I ran a parti-gyle and am going to do this to that brew only with Starbucks Arbian coffee. Sidenote my daughter works at starbucks and gets free coffee beans. Also with some french oak soaked bourbon. I am working on Founders Kentucky Bourbon Stout that is why the bourbon soaked oak. Will report on the results of this experiment as well. Beer me.
First I bottle ferment so if you keg you might have a deferent reaction than I have had. I am in Toledo and Home wine Supply in Dundee, Mi makes wort for sale for brewers to finish. I purchased an oatmeal stout from them for 40 plus yeast. It tested at 1058 OG. As expected it has no body because of the low OG. I racked off after 2 weeks, I was out with the flu for most of March so I didn't rack on time and busted my hydrometer. I'm guessing 1010 finish.
In secondary Firm I added 2 cups of boubon soaked medium toast french oak.
French oak adds a vanilla flavor to wine. I also added 1/3 lb of starbucks Cafe Vienna coffee beans. Whole beans no filtering needed. Saturday before last or about 10 days ago I bottled with 3/4lb corn sugar to a cup.
Last weekend and twice this week I 've shared this brew against bottles of founders breakfast stout. It is apparent that I used a better grade of coffee. It was in secondary from april to june. The results everyone said this was better than Founders because of the taste of the coffee.
While the alcohol content was a little lower, the coffee flavor was exceptional.
So round up your favorite Oatmeal stout recipe and try in secondary 2 cups of Medium toast french oak soaked in echo springs bourbon. Drain bourbon off before adding to secondary firm and 1/3 lb quality coffee beans(your favorite).
I just finish my house scottish ale (1096), I ran a parti-gyle and am going to do this to that brew only with Starbucks Arbian coffee. Sidenote my daughter works at starbucks and gets free coffee beans. Also with some french oak soaked bourbon. I am working on Founders Kentucky Bourbon Stout that is why the bourbon soaked oak. Will report on the results of this experiment as well. Beer me.