Date: 20 Aug 2006 17:31:25
From: Adam Preble
Subject: Breakfast stout recipe formulation: the sequel
|
I'm still playing around with my idea for a breakfast stout, which I
plan to brew next weekend. The beer also happens to be my second
attempt at making the "homebrewer's ultimate" beer that slides out of
the bottle rather than pour. So keep that in mind.
All-grain recipe. Grain bill:
7# 6-row (because I have a ton of it)
3# flaked oats (Quaker instant)
2# Chocolate malt
3# unmalted wheat (30 points/lb)
5 oz Moravian black (400L)
Gelantinize oats with wheat and a touch of 6-row
Mash 158F until complete
Batch sparge at 170F
Collect 8 gallons of runnings
start boiling runnings are they are collected
In boil:
1# lactose at 60 minutes
2/3 oz Northern Brewer (10% AA) at 60 minutes
1/3 oz Northern Brewer (10% AA) at 20 minutes
4 oz unsulpherated molasses at 15 minutes
Use WLP002 English Ale Yeast strain for fermentation. Will give it
about two weeks in primary. Will ferment at about 68F using changes of
icepacks for the first few days.
In secondary, add one stick of vanilla--finely ground. "Drybean" with an
ounce of coarse French Roast overnight; test flavor in the morning
before making the call for more. Consider adding dark cocoa powder if
the chocolate isn't as strong as desired. Same for molasses if the
brown sugar character is too weak.
Prime with wheat DME; looking at around 6.5 oz with 4.7 gallons left
after boil, racking, and injesting a bunch of it in secondary.
|
