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I'm working on a recipe for a breakfast stout (aka oatmeal stout w/ coffee) and here's what I've come up with:
Top O' The Mornin'
OG: 1.054
FG: 1.016
ABV: 5.0%
IBU: 30
Malt
7.5 lbs Maris Otter (67.5%)
1 lb 2 oz Flaked Oats (10%)
9 oz English Crystal 50/60L (5%)
9 oz Victory Malt (5%)
--- Cold Steeped ---
14 oz Blackprinz (7.5%)
9 oz Kiln Coffee (5%)
Hops
30 IBU Warrior @ 60 min
Yeast
WLP022 Essex Ale
Misc
Trader Joe's Cold Steeped Coffee Concentrate (to taste)
Notes
Roast flaked oats in oven at 300ºF until lightly colored and nutty aroma is present. Cold steep Blackprinz and Kiln Coffee, add in last 5 min of boil. Mash at 156ºF for 60 min.
I'm not a fan of acrid dark malt character so I like to cold steep roasted malts and add them in the last few minutes of the boil. I'll be my first time using Kiln Coffee, but apparently it gives great coffee character. I'll wait until the beer is finished and carbed before I add the coffee concentrate to taste.
Posted 34 days ago.
Edited 34 days ago by KidMoxie
>Blackprinz
What. That sounds awesome! I need to order some. Also, good call on the cold-steep.
Any reason you don't want to cold-brew the coffee yourself rather than using the extract?
Looks like a pretty excellent recipe to me
Posted 34 days ago.
I saw a guy at PDX last week have a Stout AND a shot of bourbon at 6am. I was impressed.
Posted 34 days ago.
Bourbon breakfast stout? It could work.
Posted 34 days ago.
> Any reason you don't want to cold-brew the coffee yourself rather than using the extract?
I did a bit of research and it seems coffee enthusiasts give the Trader Joe's concentrate the thumbs up, so I thought it might be easier for reproducibility's sake. My thought was that I'll finish and carb the beer before adding the coffee, that way I can accurately test out the volumes before mixing.
Posted 34 days ago.
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