BREAKFAST STOUT BREW WITH THE GRAINFATHER

In this video I show my method for maintaining high BH EFF whilst almost filling the grainbasket!

BREAKFAST STOUT (ENGLISH STYLE)

BATCH SIZE 25L / 6.6 US GALLONS
BH Efficiency: 75.00 %
Boil:- 60 Mins
Mash in :- 60 mins @ 70 deg c / 158 deg f
Mash out:- 10 mins @ 75 deg c / 167 deg f

ABV :- 7%

Est OG : 1,076

Est FG: 1,023

5.39 kg / 11.88 lbs Pale Ale 64.4 %

0.55 kg / 1.21 lbs CHÂTEAU OAT 6.6 %

0.44 kg / 0.97 lbs Unmalted "Large" Oats 5.3 %

0.42 kg / 0.92 lbs Roasted Barley 5.0 %

0.39 kg / 0.85 lbs Carafa Special II (Weyermann) 4.7 %

0.22 kg / 0.48 lbs Wheat Malt 2.6 %

0.22 kg / 0.48 lbs Carafa Special III (Weyermann) 2.6 %

0.17 kg / 0.37 lbs Caramel/Crystal Malt - 80L (157.6 EBC) 2.1 %

0.16 kg / 0.35 lbs BLACK Malt (1301.0 EBC) 2.0 %

Boil additions



25.12 g / 0.88 oz Warrior [16.10 %] - Boil 60.0 min 29.8 IBUs

27.61 g / 0.97 oz Archer [4.30 %] - Boil 15.0 min 4.3 IBUs

92.39 g / 3.25 oz Chocolate (Boil 10.0 mins)

400g / 14.10 oz Milk Sugar (Lactose) 4.7 % - Boil 10 min

76.09 g / 2.68 oz Ground Coffee (Boil 0.0 mins)

2.0 pkg Liberty Bell (Mangrove Jack's #M36)
Yeast

76.09 g / 2.68 oz Ground Coffee - Cold infuse overnight in just enough water to cover, filter out the coffee and add during bottling/ kegging.
An "aeropress" is ideal for this process.

Channel links:-

facebook.com/groups/Brewbeer
https://www.teespring.com/stores/davi...

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae