I Eat Danger For Breakfast Stout

[DoctorMemory]

Any update?

I finally got around to bottling it last weekend, still an overpowering coffee taste, no chocolate at all. I'm going to give it another week before I crack one, but I'm guessing I may have to let this one age for a few months.

 

[Epimetheus]

Could it possibly have a better name? I don't think so.

Gonna brew it this weekend with cickory instead of coffee

 

[DoctorMemory]

Update: Cracked open the first one of these last night, still too green to be sure, but the taste has changed dramatically. The coffee flavor has faded, leaving a muddled mess behind. More bitter than a stout should be, with no chocolate anywhere. I'm sure it'll improve over the next few weeks.

 

[elatowski]

Update: Cracked open the first one of these last night, still too green to be sure, but the taste has changed dramatically. The coffee flavor has faded, leaving a muddled mess behind. More bitter than a stout should be, with no chocolate anywhere. I'm sure it'll improve over the next few weeks.

Any updates?

 

[te-wa]

i did this one and added only 8oz of dark baker's choco squares, and 3 oz of locally roasted costa rican beans. on top of this, added 10 oz of unsweetened organic coconut, toasted in a dry skillet in a vodka "extract".

in the top 3 kits from jaspers and i buy from them often.

to do it again, i'd up the choco to 12 oz and rack over and let rest for 1 month.
mine was kegged, and it was amazeballs. YES, i'd also add a vanilla bean to the coconut extract.

 

[elatowski]

i did this one and added only 8oz of dark baker's choco squares, and 3 oz of locally roasted costa rican beans. on top of this, added 10 oz of unsweetened organic coconut, toasted in a dry skillet in a vodka "extract".

in the top 3 kits from jaspers and i buy from them often.

to do it again, i'd up the choco to 12 oz and rack over and let rest for 1 month.
mine was kegged, and it was amazeballs. YES, i'd also add a vanilla bean to the coconut extract.

So you reduced the amount of chocolate to 8oz (66% less then what the kit calls for). And if you brewed it again, you'd up it to 12oz. I'm curious why you didn't just use the amount the kit recommends for both the coffee and chocolate additions?

 

[te-wa]

since the choco does not come with the kit.. i used what i had available. i thought i had more bakers chocolate that that, but i didnt.
tasting the amount of chocolate present in the beer, i think 8oz was just shy of my goal. i would do 12, and to make a point, 20 oz seems WAY too much.
like i said, it was amazeballs -
with the coconut, it was like a caffeinated almond joy.

 

[elatowski]

it was like a caffeinated almond joy.

That sounds amazing for sure.

 

[elatowski]

Brewed this kit this afternoon. Everything went well. I was surprised just how much chocolate 24oz is. By far the thickest chunkiest wort to date. Looked like melted chocolate ice cream with crushed Oreos. Couldn't even swallow the hydro sample because of the coffee grounds.

 

[te-wa]

elatowski, it seems like you should be nearing the end of the primary, at least?
when do you plan to bottle/keg this one?

p.s. im thinking of doing a caramel coffee (machiatto) type of stout. i wonder if this grain/malt recipe would work by nixing the choco, and adding some caramel extract..

 

[elatowski]

I moved this one to secondary after a week. I'm going to bottle tomorrow actually. Took a hydro sample tonight and it tasted amazing.

 

[MikePote]

How did it turn out? I have this kit from jaspers sitting in my cabinet waiting to be brewed. I was actually trying to look into what people did as far as chocolate. I didn't know If I should use unsweetened, semi sweet, or sweet. I like founders breakfast stout but wish it had more of a chocolate pop (if that makes sense). Any help is appreciated.

 

[elatowski]

It turned out great. I used the 24oz of bakers chocolate like the recipe said to. I basically followed the recipe as close as possible. Used locally roasted Detrot dark coffee. The chocolate is definitely present as 24oz is a lot! Other FBS clone recipes I've seen haven't used a fraction of that.

 

[Boston_Brew]

IMO it was a bit too bitter. I also way over carbonated the beer so most were undrinkable. The issue came that all that choco and Yeast made a 3 inch + cake at the bottem so the yield was low. I think the kit would be the way to go. Good luck- I want to make the drive to jaspers for a few of the things that they have there, but have not brewed in months.

 

[MikePote]

I think I am going to go with a 8oz sweet, 8oz semi sweet, and 8 oz unsweetened. If anybody has an opinion on that I would love to hear it, otherwise I post results in a couple months.

 

[TrustyOlJohnson]

I think I am going to go with a 8oz sweet, 8oz semi sweet, and 8 oz unsweetened. If anybody has an opinion on that I would love to hear it, otherwise I post results in a couple months.

I made a Breakfast Stout clone and a Chocolate Cherry Russian Imperial stout and the recommendations for both were to use unsweetened bakers chocolate. If I recall right, other types of chocolate have fats and oils in them that we dont want in the beer.

 

[ivegot2legs]

I made a Breakfast Stout clone and a Chocolate Cherry Russian Imperial stout and the recommendations for both were to use unsweetened bakers chocolate. If I recall right, other types of chocolate have fats and oils in them that we dont want in the beer.

Cocoa will always have fats and oils, but it can be minimized.

I have been using cocoa paste (liquor), which is ground cocoa nibs. It is supposed to be the strongest chocolate taste possible, and is commonly used in pastry. I believe any chocolate sold will be cocoa paste plus cocoa butter (usually sugar too) resulting in more fats.

Cocoa powder has cocoa butter removed, but the flavour doesn't seem to be idea. Oils are undesirable, but can be over come, and seem to be necessary for a solid chocolate flavour.

 

[MikePote]

Im an idiot. I just pulled out the kit and it definitely calls for unsweetened.

To the people that recently brewed this, what yeast did you use? I have S-05 on hand which the kit recommends but only one packet. Mr Malty says I need 1.3 packets. I assume id be fine. I always add wyeast nutrient and even though my biggest beer so far has been 1.065 all have taken off quickly. Usually less than 12 hours to airlock bubbling.

 

[TrustyOlJohnson]

One packet of yeast, especially if its hydrated first, will be more than enough.
As for the chocolate addition, when I added it at the end of the boil on my first beer I felt like I lost alot of chocoalate because it adhered to the immersion cooler and the side of the boil kettle and got mixed in with the cold and hot break that were left behind. Now I take about two cups of wort at flameout from the top and put it into a saucepan and melt the chocolate in that and transfer that directly into the primary. No chocolate loss.

 

[MikePote]

Brewing as we speak. Super excited about this one. There are two guys at the local starbucks who hook me up with coffee for my beers in exchange for a couple beers when they are done. Thanks for all the advise everybody!

 

[TrustyOlJohnson]

One packet of yeast, especially if its hydrated first, will be more than enough.
As for the chocolate addition, when I added it at the end of the boil on my first beer I felt like I lost alot of chocoalate because it adhered to the immersion cooler and the side of the boil kettle and got mixed in with the cold and hot break that were left behind. Now I take about two cups of wort at flameout from the top and put it into a saucepan and melt the chocolate in that and transfer that directly into the primary. No chocolate loss.

My apologies on the one packet statement. I went back to the beginning of this thread and saw the OG might be 1.086 ish? If so, Id consider oxygenating and pitching one packet (hydrated) tonight with nutrient, then oxygenating and pitching another packet (hydrated) with nutrient tom afternoon. You shud get a healthy and vigourous fermentation by doing this, Im only recommending this because Ive dealt with too many slow fermentations lately on big beers.

 

[te-wa]

i just noticed, after all this time, the extract kit calls for 24 oz of chocolate and the all grain kit calls for only 5 oz.. im curious.. the grain bill for the specialties is the same! so what gives?

 

[elatowski]

i just noticed, after all this time, the extract kit calls for 24 oz of chocolate and the all grain kit calls for only 5 oz.. im curious.. the grain bill for the specialties is the same! so what gives?

That's funny, I noticed the same thing last night when checking out the AG recipe. I want to brew this again and thought the AG would save me a little $$. That's quite a discrepancy. If it were like a few ounces less I wouldn't really care but 19 ounces difference with no real difference in specialty grains?

 

[te-wa]

would be funny if it were one of them there typographical errors.. and they meant to say 8oz in the extract.. which is what i used and it was plenty. LOL!
i have contacted them for errors in other instruction sheets, such as giving brown sugar but no mention of when to add it.. etc.. and they were quick to fix them.

 

[elatowski]

Got an email back from Jasper's just now. I guess the AG instructions had a typo. It's supposed to be 24oz for both recipes. The PDF for AG has been updated. Sadly, I just finished my last bottle of this brew yesterday night. Gotta make some more!

 

[MikePote]

I just bottled this tonight. It had a super weird layer on top of solidified bubbles that appeared after about three weeks into fermentation (I did one week primary, three secondary, but the bubbles appeared after two weeks in secondary). When I squeezed the better bottle and smelled what came through the airlock it was a super bitter sour smell and I was freaking out because the biggest, most expensive, and most anticipated beer I have yet to do seemed infected. When I popped off the bung it smelled like wonderful roasty chocolate. I forgot I put cheap vodka in the airlock and that caused the nasty smell. I was sooooooo relieved. Has anybody else had these strange bubbles? For pretty much all of the first two weeks in secondary it looked like a thin layer of Co2 bubbles on top but one day they just kind of morphed into big bubbles and an almost krausen looking layer. Has anybody else had this happen?

Also the samples I drank tasted amazing! Cant wait for a few weeks from now to drink my first one. For the people who have brewed this when have you really thought it got good?

 

[elatowski]

Unfortunately I got less than 40 bottles out of this batch. Split it with my Dad and it did not stay around long enough to really test one out later down the road. Man I gotta brew this again soon.

 

[MikePote]

I just poped the top on one of these. Only 13 days in the bottle and holy crap it is AMAZING! Its like im getting beat in the face with chocolate with a hint of coffee. It has almost no carbonation yet (which I kind of like), but I can wait until it is properly carbed in two weeks. I have had MANY founders breakfast stouts and it is one of my favorites but I wish it had more chocolate. This has the amount of chocolate I wish FBS had. Two thumbs up!

 

[HeritageHD]

Is there a common consensus on a bottle conditioning time? Seems like some have aged for a week or two up to a few months.

Sent from my SCH-I535 using Home Brew mobile app

 

[MikePote]

Mine have been in the bottle for four weeks and still improving every time i drink a bottle (every three or four days). They are carbed up beautifully (very low carb) for the type of beer but taste gets better and better. This is a really great beer so far.