Sweet Stout Recipe - Burgess Breakfast

Recipe Info

Recipe Image

Burgess Breakfast

by on
All Grain
5.5 Gallon(s)
6.6 Gallon(s)
60 min
75%
Breakfast Bacon Pale Stout dedicated to Burgess Meredith.

Fermentables

66% - Pale 2-Row (UK)
11
38
2
Mash
9% - Flaked Barley
1.5
32
2
Mash
9% - Flaked Oats
1.5
33
2
Mash
6% - Smoked Malt (US)
1
37
5
Mash
6% - Lactose (Milk Sugar)
1
41
1
Late
3% - Carapils (DE)
0.5
35
1
Mash
1% - Caramel/Crystal 20L (US)
0.25
35
20
Mash

Hops

Columbus (US)
1
Pellet
Boil
60 min(s)
15
37.4

Yeast

Imperial A09 Pub
73%
Ringwood Ale
70%

Other Stuff

Pancake Mix
24
oz
Mash
Bacon
15
oz
Secondary
Vanilla Bean
1
each
Secondary
Cocoa Nibs
1.5
oz
Secondary
Coffee (Whole Bean)
3
oz
Secondary
Maple Syrup
5
oz
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add Bacon & Vanilla Bean to secondary for 3 weeks.
2.
Add Vodka soaked Cocoa Nibs for 1 week.
3.
Add Whole Bean Coffee 2 days before bottling.
4.
Prime with Maple Syrup at Bottling with 3 drops of Maple Extract.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Burgess Breakfast
Sweet Stout
  • 5.50 Gallons Liters Batch Size
  • 6.60 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.086 OG
  • 1.025 FG
  • 37.4 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 5.8° SRM Color
  • 75% Efficiency
  • 8.0% ABV Alcohol
  • 302 per 12oz Calories
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