- Steeped (30 min)
- 1.0 lb Chocolate
- 2.0 lb Flaked Oats
- 0.5 lb Roasted Barley
- 0.25 lb Black
- Additions
- 60 min: 11.0 lbs Golden Light LME
- 60 min: 1.0 lb Maple Syrup (Meijer 100% Pure Maple Syrup 8.5 fl oz)
- 15 min: 3.0 oz cacao nibs (100% cacao)
- 15 min: 3.0 oz bittersweet chocolate (60% cacao)
- 10 min: Wirlfloc tablet
- 0 min: 3.0 oz coffee
- secondary: 1 T natural maple flavor (Brewer’s Best)
- secondary: 2.0 oz oak chips
- Hops
- 60 min: 1.0 oz German Magnum (AA 12.7)
- 20 min: 1.75 oz Willamette (AA 4.2)
- 5 min: 1.25 oz Willamette (AA 4.2)
- Yeast
- 2x Safale US-05
Somewhat based on https://www.brewersfriend.com/homebrew/recipe/view/322238/maple-imperial-breakfast-stout.
Instead of transferring to an actual secondary, I just added the oak chips and natural maple flavor to the primary bucket. I used the “tea” method for the oak chips because I did not start soaking them in liquor early enough. I boiled about 2 cups of water in a pot and then added the 2 oz of oak chips to the boiling water. I let it boil for 5 minutes then moved the pot to an ice bath in the sink for 5 minutes, and then poured the entire “tea” and most of the oak chips in to the wort. I am not sure how much of the natural maple flavor to use in addition to the maple syrup that was brewed with. I am probably going to have to taste it once it’s kegged and see whether I need to add more then. I could not taste enough maple once it was kegged. I added close to 2 oz of the maple flavor extract in the keg to try it out. Unfortunately it did not mix in well so the next pour had way too much of it. The following pours were also too strong of the maple extract. Will see if it starts mellowing out. If I brew again I should use more of the maple extract in the secondary or at flameout perhaps.
- Primary: 14 days
- OG: 1.091 @ 77
- FG: 1.024 @ 69
- ABV: 9.05%
- Calories: 321