Oatmeal Stout Recipe - Breakfast Stout VII

Recipe Info

Recipe Image

Breakfast Stout VII

by on
All Grain
6.5 Gallon(s)
7 Gallon(s)
30 min
80%
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 VI.

Fermentables

75% - Maris Otter Pale - UK
12
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
5% - Roasted Barley (UK)
0.75
29
550
Mash
2% - Extra Special Malt
0.25
33
120
Mash

Hops

Polaris
0.65
Pellet
Boil
30 min(s)
21.3
26.0
East Kent Golding (UK)
0.5
Pellet
Boil
15 min(s)
4.8
2.9

Yeast

Wyeast London Ale III 1318
73%

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 VII
Oatmeal Stout
  • 6.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.070 OG
  • 1.019 FG
  • 28.9 IBU (tinseth) Bitterness
  • 0.41 BG:GU
  • 45.3° SRM Color
  • 80% Efficiency
  • 6.6% ABV Alcohol
  • 239 per 12oz Calories
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