What’s Brewing – Breakfast Stout
This recipe was inspired by Founders Breakfast Stout however it is a much lower alcohol beer. I started with a standard sweet stout formula and added a few things to give it more of a coffee and chocolate profile.
Breakfast Stout
Batch size:
3 gallons
Steeping Grains:
8 oz Roasted Barley
4 oz Black patent
4 oz Chocolate
4 oz Crystal 60L
Malt:
3 lbs light DME
1 lb amber DME
Hops:
.3 oz Nugget 15.8% AA @ 60 minutes
Yeast:
Wyeast London III 1318
Adjuncts
8 oz lactose
8 oz cold-brewed coffee
4 oz flaked oats
1 tsp Irish moss
Stats:
OG: 1.068
FG: 1.023
ABV: 5.8%
IBU: 20
SRM: 38
What to Do:
Heat water to 160 and steep grains and oats for 30 minutes at that temperature. Remove the grains and oats, bring wort to a boil. Remove from heat, and stir in the malt. Return to heat and when wort is at boil again add hops. With 10 minutes to go add Irish moss. Add lactose at flameout.
Ferment until nearly at target FG. Add 8 ounces of extra-strong, cold-brewed. I used Starbucks Gold Coast.
Hop Dad 