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 -

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