A Founders Breakfast Stout clone mostly based on the recipe at BYO
- Steeped (30 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
- Additions
- 60 min: 6.6 lb Light LME
- 60 min: 1.7 lb Light DME
- 0 min: 2.0 oz coarsely ground Sumatra Coffee
- 0 min: 2.5 oz Dark, Bittersweet Baker’s Chocolate
- 0 min: 1.5 oz Unsweetened Chocolate Baking Squares
- Hops
- 60 min: 1.0 oz Nugget (Alpha 13.3%)
- 30 min: 0.5 oz Tettnang (Alpha 4.5%)
- 0 min: 0.5 oz Tettnang (Alpha 4.5%)
- Misc
- 10 min: Wirlfloc Tablet
- Yeast
- White Labs Liquid California Ale Yeast WLP001
I did a 4 gallon boil and ended up with only about 3 gallons after boiling and leaving trub (transferred from pot to primary with a siphon to leave behind the coffee grounds). I topped off with tap water to 5 gallons but my gravity was quite lower than the recipe (1.078).
- Primary: 15 days
- Secondary: 2 days
- OG: 1.052* @ 74
- FG: 1.020 @ 63
*I measured the original gravity immediately after topping off the 3 gallons from the boil without stirring it up much, so I think that the original gravity that I measured is lower than it should have been.
Original recipe used Willamette instead of Tettnang.