The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Black's Breakfast Stout

Brewer: H.Bomb Brewery Email: -
Beer: Black's Breakfast Stout Style: Oatmeal Stout
Type: Extract w/grain Size: 5 gallons
Color:
223 HCU
Bitterness: 35 IBU
OG: 1.075 FG: 1.020
Alcohol: 7.1% v/v (5.6% w/w)
Water: Mississippi tap
Grain: 7 oz. American crystal 120L
1 lb. American chocolate
9 oz. American black patent
12 oz. Roasted barley
22 oz. Flaked oats
Steep: Steep grains in 2 gal. @ 155° for 30 min.
Rinse with 2 quarts 170°
Boil: 60 minutes SG 1.094 4 gallons
6 lb. 6 oz. Light malt extract
2 lb. Light dry malt extract
2.5 oz. Bittersweet Dark Bakers Chocolate end of boil
1/2 tsp Irish moss @ 15 min.
1/2 tsp yeast nutrient @ 15 min.
Hops: 1 oz. Nugget (12% AA, 60 min.)
.5 oz. Willamette (5% AA, 30 min.)
.5 oz. Willamette (aroma)
Yeast: WLP 004 Irish ale
2 pint starter
Log: Cold steep 5 oz of Sumatran coffee in 2 cups bottled water 2 weeks.
add to secondary.
Add 1.5 oz unsweetened chocolate nibs to secondary.
condition in secondary for 4 weeks.
Carbonation: .75 cup corn sugar for priming.
Bottle condition for at least 2 weeks.

Recipe posted 12/10/10.