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.
- Primary: 10 days
- Secondary: 10 days
- OG: 1.073 @ 77
- FG: 1.020 @ 69
- ABV: 7.14%