Founder’s Breakfast Stout

Breakfast Stout

5 gallons
All Grain
1.046OG→1.010FG→4.7%ABV 65 IBU 54.8°L SRM
Yeasts
1.7 ounces
US-05 – Safale American
Fermentis (Ale)
1.7 ounces
Fermentables
17.33 pounds
Pale Ale Malt 2-Row (Briess)
37ppg, 4°L
13.2 pounds
76%
Oats, Flaked (Briess)
39ppg, 1°L
1.38 pounds
8%
Chocolate Malt
28ppg, 350°L
1 pound
6%
Roasted Barley (Briess)
33ppg, 300°L
12 ounces
4%
Black (Patent) Malt
25ppg, 500°L
8.96 ounces
3%
Caramel/Crystal Malt -120L
33ppg, 120°L
7.04 ounces
3%
Hops
2.5 ounces
Willamette
6%, Pellet
1.5 ounces
60%
Columbus (Tomahawk)
14%, Pellet
1 ounce
40%
Miscellaneous
8.39 ounces
Coffee
Other
4.17 ounces
50%
dark bittersweet baker’s chocolate
Flavor
2.61 ounces
31%
unsweetened chocolate baking
Flavor
1.56 ounces
19%
Irish Moss
Fining
0.04 ounces
1%
0 step infusion
1 hour, 8.80 gallons
Strike
Target 152°F
6.50 gallons
163°F
1 hour
Sparge 2.30 gallons
168°F
Boil
1 hour, 6.3 gallons
Columbus (Tomahawk) hops
14%, Pellet
1 ounce
60 minutes (+0)
Willamette hops
6%, Pellet
1 ounce
30 minutes (+30)
Add wort chiller 15 minutes (+45)
Irish Moss
Fining
0.04 ounces
10 minutes (+50)
Willamette hops
6%, Pellet
0.5 ounces
0 minutes (+60)
dark bittersweet baker’s chocolate
Flavor
2.61 ounces
0 minutes (+60)
Coffee
Other
2.09 ounces
0 minutes (+60)
unsweetened chocolate baking
Flavor
1.56 ounces
0 minutes (+60)
Ferment
4 days @ 67°F, 10 days @ 67°F
Rack to secondary (67°F) 10 days (+4 days)
Coffee
Other
2.09 ounces
7 days (+7 days)

Bitches Brew Coffee Ale

Produced: 49 Bottles
Brewed: 10.3.12
Racked: 10.15.12
Bottled: 10.23.12

6lbs Northern Brewer LME
12oz British Crystal Malt
8oz Flaked Barley
8oz Chocolate Malt
4oz Flaked Oatmeal

1oz Cascade Hops (bittering)
1oz Fuggle Hops (aroma)
1cp Brown Sugar

Wyeast 1098
32 oz coldpress coffee, added to secondary

Steep grains for 30 minutes between 160 and 170 f. Add extract and boil. When boiling, add Cascade hops. Boil for 60 minutes. Add Fuggle hops and brown sugar for the last minute of the boil.

Prime with 2/3 cups corn sugar and 2 pints water.