Nitro Breakfast Stout

I finally got around to fixing my nitro tap, so I brewed a low-gravity stout and plan to add some coffee for a rich breakfast-y delicious beer!

  • 6.5 lb UK Pale malt
  • 1 lb flaked oats
  • 1 lb flaked barley
  • 0.8 lb roasted barley (UK)
  • 0.4 lb chocolate malt (UK)
  • 1.5 oz Kent Goldings (60 min)
  • 0.5 oz Kent Goldings (9 min)
  • 1L Starter WLP Irish Ale

// Mash-in at 152F w/ 4 gal water. 1 tsp CaCl2 to mash. First stuck sparge on the new system! Wasn’t able to recirculate the wort, so the temp probably dropped way down. Sparged to get 6.6 gallons 1040 wort. Boil 60 minutes, collected around 5.5 gallons of 1042 wort. Chill, oxygenate 60s w/ regulator on low, pitch whole starter. Brewed 3/18/17. //

3/20/17  Airlock activity slowed, gravity at 1011. Somewhat thin, but decent roast flavor. Bitterness is a little aggressive. Added 1.25 oz course ground Columbian coffee (Giant brand) loose to carboy, set it fridge to crash cool.

3/21/17  Racked to keg. Coffee flavor is ok but somewhat burnt. Probably should have stuck with the Ethiopian. Bitterness has smoothed over. Still fairly watery, but I’m imagining this will feel great on nitro. Set pressure at 15psi, will leave there for one day before switch to beer gas.

4/2/17  Bitterness and body is appropriate (nitro always helps!), but tastes a little burnt in terms of malt flavors. Tasting notes soon.

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Filed under Balanced, Nitro, Stout / Porter

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