Breaksfast Stout

Source: Ilya Goldberg
Recipe added: 04/28/97
Email: goldberg@crystal.harvard.edu

This was my first and so far only attempt at a stout. It kept getting better and better until there was none left. It was very dark, heavy, and chewy. One of my best beers. While it lasted, this "Breakfast Stout" was definately the most important beer of the day. Needless to say, if you don't like coffee, don't bother. Each of the 50+ espressos that went into this beer was lovingly made on a pump espresso machine with freshly ground french roast. In the future, I think I'l use champagne yeast to get the fermentation over with sooner.

Specifics

Recipe type: Extract
Batch Size: 5 gal
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 min
Primary Fermentation: 1 wk
Secondary Fermentation: 2 wk
Additional Fermentation: 2 - 6 months in bottles

Ingredients:

9 lb dried malt extract - dark
1/2 lb black patent malt
1/2 lb roasted barley
1/2 lb chocolate malt
1 lb rolled oats
1 oz chinook hops
50-60 espressos
1 pack of dried ale yeast (RedStar)

Procedure:

Steep grains in just-boiled water 30 min, sparge with boiling water. Add extract, add 1/4 oz chinook, boil 50 min, add 1/2 oz chinook hops, boil 10 mins, turn off heat, add 1/2 oz chinook, steep+cool to 80 F, strain into primary. Make espressos durring the boil. Do not boil the espresso! Add it to the wort before pitching. Primary for 1 week (very violent) Secondary for 1-2 weeks or until fermentation ends Prime with corn sugar and bottle.

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