Brew 22 – Severnaya (Breakfast Stout)

A Founders Breakfast Stout clone mostly based on the recipe at BYO

Steeped (40 min)
- 22 oz Flaked Oats
- 1.0 lb Chocolate Malt
- 12 oz Roasted Barley Malt
- 9 oz Debittered Black Malt
- 7 oz Crystal Malt 120L
- 2.0 oz coarsely ground Sumatra Coffee
Additions
- 90 min: 2.5 oz Dark, Bittersweet Baker’s Chocolate
- 90 min: 1.5 oz Unsweetened Chocolate Baking Squares
- 60 min: 1.7 lb Light DME
- 30 min: 6.6 lb Light LME
Hops
- 60 min: 1.0 oz Nugget (Alpha 13.3%)
- 30 min: 1.0 oz Tettnang (Alpha 4.5%)
Misc
- 10 min: Wirlfloc Tablet
Yeast
- Safale S-04 English Ale Yeast

Mostly the same as #13.

Steeped coffee grounds in a grain sock by themselves instead of adding them at flame-out.
Boiled baker’s chocolate for 90 minutes instead of adding at flameout.
Added full 1.0 oz of Tettnang at 30 minutes by accident
Different yeast
Steeped for 40 minutes instead of 30

Notes for next time:

Get a separate grain bag for the oats; the combined grains and oats in one bag was too large.
Add an extra 1″-1.5″ or so of water before steeping because so much is absorbed by the oats.

This one was extremely tasty. It’s a good recipe.