Codename : Breakfast Stouthorpe
Very early on, when I was researching stout recipes, I saw a breakfast stout, and knew it was for me. I reworked the recipe, and decided to add some maple syrup to give it a little extra sweetness
Recipe inspiration : https://www.beercraftr.com/1-gallon-breakfast-stout/
- 1 Lb 6 oz Maris Otter Malted Barley
- 6.6 oz rolled oats
- 2 oz chocolate malt
- 2 oz roasted barley
- 0.1 oz Chinook hops at 90 minutes
- 2 oz Maple syrup at 20 minutes
- 0.1 oz Chinook hops at 10 minutes
- ¼ Whirlfloc tablet at 10 minutes (optional)
- 25 g hot chocolate powder at 0 minutes
- 25 g fresh ground coffee at 0 minutes
- 0.1 Challenger hops at 0 minutes
- 4 ml Nottingham Ale dry yeast
Anticipated IBU : 38
Anticipated ABV : 5.4%
Target OG : 1.052
Target FG : 1.011
(Attempted) Brewhouse (in)efficiency : 65%
- Prepare 8.5L strike water, 154F.
- Add the grains to the bag.
- Calibrate sonic screwdriver.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for a minimum SG 1.027
- Lift the bag out, allow it to drip into the pot. Capturing every bit of potential sugar is good.
- Bring wort up to 212F to boil for 10 minutes, then bring down to 205-210 F.
- Set the timer for 90 minutes. Add hops, maple syrup, Whirlfloc hot chocolate and coffee at the prescribed times above. Looking for a minimum SG 1.052
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively. (This April 30, we still have snowbanks :\)
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast.
- Store in a cool place for primary fermentation for 14-21 days.
- Sanitise everything required for bottling.
- Transfer from carboy to bottling pot.
- Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
- Preferably conduct bottle conditioning for at least 3-4 weeks.
- Pre-boil SG, 1.026, post-boil SG, 1.052.
- I sampled the wort as I transferred it to the carboy, it is absolutely delicious, the maple flavour was very subtle.
- I would consider using cocoa powder instead of hot chocolate powder next time.
This is quite possibly my favourite stout I have made so far. The maple syrup and chocolate are very subtle, while the coffee is the prominent taste. The head was a little weak, but all in all, one I will make again.
Brew day : 30-Apr-2022
Bottling day : 13-May-2022