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Breakfast Beer

A left-over ingredient beer, a little of this and a little of that.
But it all added up to a really fine and tasty beer

Brewer: Lee Ellman Email: yonkersplanr@aol.com
Beer: Breakfast Beer Style: -
Type: Extract Size: 2.5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 21 IBU
OG: 1.040 FG: -
Alcohol: -
Water: Right out of the tap, NYC water delivered to me by the Yonkers Water Department.
Grain: 4 oz. Rolled oats
Steep: Steep the 1/2 cup of Quaker Oats (old fashioned) in 1 qt. of boiled water for 1/2 hour.
Boil: 60 minutes SG 1.100 1 gallons
1 lb. 5 oz. Light malt extract
1 lb. 5 oz. Wheat extract
Added 12.5 oz. of "Mr. Beer Booster" (malto-dextrin) to the malt extracts.
Hops: 1/2 oz. Northern Brewer (8.5% AA, 60 min.)
Yeast: Mr. Beer Ale yeast packet
Log: Fermented for a week at about 65°. Bottled after primary. Ready in a week.
Carbonation: Primed with brown sugar and honey (just a squirt). I used half the amount of sugar to carbonate since I was making a half batch
Tasting: It is a really malty and mellow beer. It is darker than the recipe chart shows. Not bitter at all. Perfect and I want to make it again...exactly as the fates will allow!

Recipe posted 06/03/02.