Oatmeal Stout Recipe - Breakfast Stout VIII

Recipe Info

Recipe Image

Breakfast Stout VIII

by on
All Grain
6.5 Gallon(s)
7 Gallon(s)
30 min
70%
Salts CaSO4 2.5g, CaCl 3.0g, NaHCO3 1.5g. Coffee steeped in mesh bag at flameout. Nibs roasted at 350F for 12 min, soaked in vodka and vanilla extract with a few coffee beans for 1 week before adding to primary.

This recipe was cloned from Breakfast Stout VII.

Fermentables

76% - Maris Otter Pale - UK
13
38
3
Mash
6% - Flaked Oats
1
15
2
Mash
6% - Golden Naked Oats - UK
1
33
10
Mash
6% - Chocolate (UK)
1
34
425
Mash
4% - Roasted Barley (UK)
0.75
29
550
Mash
1% - Extra Special Malt
0.25
33
120
Mash

Hops

Polaris
0.6
Pellet
Boil
30 min(s)
21.3
25.0
East Kent Golding (UK)
0.5
Pellet
Boil
15 min(s)
4.8
3.0

Yeast

Wyeast Irish Ale 1084
75%

Other Stuff

Coffee beans
4
oz
Boil
cacao nibs
1
oz
Secondary
Vanilla Extract
0.5
floz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Breakfast Stout VIII
Oatmeal Stout
  • 6.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.065 OG
  • 1.016 FG
  • 28.1 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 45.4° SRM Color
  • 70% Efficiency
  • 6.3% ABV Alcohol
  • 221 per 12oz Calories
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