Today was a brewday again and this time I brewed a (Imperial) Breakfast Stout, i.e. an Imperial Oatmeal Stout, spiced with coffee and chocolate. Everything went surprisingly well and I ended up with an OG of 1.091, so am aiming for about 9% ABV. I will add some more ground coffee and cacao nibs to the secondary, after fermentation is complete. The hop bitterness in this one is a bit lower than what is recommended for the style, but that is because the coffee and chocolate contribute with some bitterness as well. Below is the recipe and a picture of the hop and spice additions.

 

Recipe: Snopen Dog Mocca Stout
Style: Imperial Stout

Recipe Specifications
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Boil Size: 16.56 l
Post Boil Volume: 14.56 l
Batch Size (fermenter): 12.00 l   
Bottling Volume: 10.00 l
Estimated OG: 1.087 SG
Estimated Color: 59.8 SRM
Estimated IBU: 42.2 IBUs
Boil Time: 60 Minutes

Ingredients:
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Amt            Name                                Type      #    %/IBU         
3.56 kg        Pale Malt, Maris Otter (Thomas Fawc Grain     1    76.7 %        
0.32 kg        Oats, Flaked (1.0 SRM)              Grain     2    6.9 %         
0.28 kg        Chocolate Malt (Thomas Fawcett) (50 Grain     3    5.9 %         
0.21 kg        Roasted Barley (Thomas Fawcett) (60 Grain     4    4.5 %         
0.15 kg        Carafa Special III (Weyermann) (470 Grain     5    3.3 %         
0.12 kg        Caramel/Crystal Malt -120L (120.0 S Grain     6    2.6 %         
16.70 g        Magnum [13.00 %] - Boil 60.0 min    Hop       7    31.8 IBUs     
16.70 g        Willamette [5.50 %] - Boil 30.0 min Hop       8    10.4 IBUs     
37 g        Dark Chocolate (Boil 0.0 mins)          Spice     9    -             
14.92 g        Willamette [5.50 %] - Boil 0.0 min  Hop       10   0.0 IBUs      
30 g        Ground Coffee (Boil 0.0 mins)       Spice     11   -             
27 g        Cacao Nibs (Boil 0.0 mins)       Spice     12   -      
30 g        Ground Coffee (Secondary 1.0 weeks) Spice     13   -