What’s Brewing

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.

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