This is a huge stout made of 3 recipes combined from Charlie Papazian's book It incorporates oatmeal, coffee and chocalate. If you like Founders Breakfast Stout, then you will love this one made with Kona and Sumatrin coffee beans. I've made this delicious sippin brew twice, the first time I cold steeped the ground coffee in water and added to the secondary. The next time I put the coffee beans whole in the secondary. Not much different. IMHO, I like this better than the real deal, aanndd you can brew it anytime not just when it is in seasonl!!!
Fermentables
68% - 2-Row - US
13
37
1
Mash
5% - Caramel/Crystal 90 - US
1
35
90
Mash
3% - Roasted Barley - US
0.5
25
300
Mash
5% - Chocolate Malt - US
1
34
350
Mash
5% - Flaked Oats - US
1
37
1
Mash
3% - Red Wheat - US
0.5
38
2
Mash
5% - Blackprinz - US
1
36
500
Mash
5% - Lactose - Milk Sugar - US
1
41
1
Late
Hops
Northern Brewer
1
Pellet
Boil
60 min(s)
9
18.8
Fuggles
1
Pellet
Boil
10 min(s)
4.8
3.6
Fuggles
1
Pellet
DryHop
21 day(s)
4.8
0.0
Yeast
Wyeast Irish Ale 1084
75%
Other Stuff
Cocoa powder or equal value of cocoa nibs
8
oz
Secondary
KONA COFFEE BEANS
3
oz
Secondary
SUMATRA COFFEE BEANS
3
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash @ 155 for 60 min.
2.Boil for 90 min. add Lactose 10 min @ end of boil
3.Add coffee beans, cocoa or nibs & hops to secondary
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