Sweet Stout Recipe - Breakfast Stout II - Extract

Recipe Info

Recipe Image

Breakfast Stout II - Extract

by on
All Grain + Extract
1.1 Gallon(s)
1.25 Gallon(s)
60 min
75%
This is the second stout recipe in attempts at dialing in on the best.

Fermentables

41% - Dry Malt Extract - Light - US
0.928
44
4
Extract
1% - Biscuit Malt - BE
0.029
36
23
Mash
9% - Maris Otter Pale - UK
0.2
38
3
Mash
9% - Chocolate Malt - US
0.2
34
350
Mash
2% - Black Patent Malt - UK
0.05
25
500
Mash
7% - Roasted Barley - US
0.15
25
300
Mash
12% - Flaked Oats - US
0.276
37
1
Mash
2% - Dark Crystal 80L - UK
0.05
33
80
Mash
7% - Lactose - Milk Sugar - US
0.165
41
1
Extract
11% - Dry Malt Extract - Light - US
0.243
44
4
Extract

Hops

Northern Brewer
0.19
Pellet
Boil
60 min(s)
9.1
23.9
Simcoe
0.035
Pellet
Boil
35 min(s)
13.4
5.4
Styrian Celeia
0.7
Pellet
Boil
30 min(s)
4
29.7

Yeast

Fermentis Safale S-04
63%

Other Stuff

Irish Moss
0.035
oz
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Roughly 2g of S-04 were pitched. Tiny bubbles visible about 8 hours after. Thin layer of foam by 15 hours. Decently thick amount of foam 18 hours after. All roughly.
2.
Added 0.8 oz of cocoa powder prior to bottling
3.
FG was high, maybe as high as 1.030

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Breakfast Stout II - Extract
Sweet Stout
  • 1.10 Gallons Liters Batch Size
  • 1.25 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.075 OG
  • 1.028 FG
  • 58.9 IBU (tinseth) Bitterness
  • 0.79 BG:GU
  • 44.4° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 262 per 12oz Calories
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