Pulled this recipe off of Fermentation Riot, it was a Founders Breakfast Stout clone that I adjusted a little (mostly rounded up some specialty grain quantities. Brewed 1/26/2013, Terrible efficiency I guess although the original recipe had a 1.086 with 70% efficiency, first time using my own grinder maybe need to adjust a little tighter or the scale was off a bit. Half of the two row was Briess Pale and half was Briess Brewers Malt. May Sampled 2/2/2013 gravity 1.020, very (good) complex flavor, pitch black color, I plan to add some cold pressed coffee and cocoa nibs when I move it to secondary 2/9/2013. Can't wait until it is ready.
Fermentables
78% - 2-Row - US
16
36
2
Mash
7% - Flaked Oats - US
1.5
37
1
Mash
5% - English Chocolate Malt
1
24
375
Mash
5% - Black Patent Malt - UK
1
25
500
Mash
5% - Roasted Barley - US
1
25
300
Mash
0% - Briess Caramel 120L
0
34
120
Mash
Hops
Nugget
0.75
Pellet
Boil
60 min(s)
13.3
34.5
Nugget
0.25
Pellet
Boil
45 min(s)
13.3
10.6
Mt. Hood
0.5
Pellet
Boil
30 min(s)
6
8.0
Mt. Hood
0.5
Pellet
Boil
1 min(s)
6
0.4
Yeast
Fermentis Safale S-04
76%
Other Stuff
Calcium Carbonate
1
tbsp
Mash
Yeast Nutrient
1
tbsp
Boil
Irish Moss
1
tbsp
Boil
Cocoa Powder
2.5
tbsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mashed at 152F for 60 minutes
2.Aerate and add two packages of yeast
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
This sounds delicious. FYI, you can track specific measurements and notes about your brew by creating a brew session. Thanks for sharing!
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This sounds delicious. FYI, you can track specific measurements and notes about your brew by creating a brew session. Thanks for sharing!
2/2/2013 1:11:39 PM