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Founders Breakfast Stout

Specifics

Style:

Category:	Stout
Number:	13C

A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.

Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout.

OG Range

FG Range

ABV Range

Color Range

Yield:

5 gallons

General Information

Method:	All Grain
Source:	byo

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

13.20 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

76.2% of grist

1.38 pounds

Flaked Oats

Color (L):	1 °L
Info/Use:	Adds body and creamy head. For stouts and oat ales.

7.9% of grist

1.00 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

5.8% of grist

0.75 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

4.3% of grist

0.56 pounds

British Black Patent Malt

Color (L):	500-600 °L
Info/Use:	Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

3.2% of grist

0.44 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

2.5% of grist

17.32 pounds

Total Grain Weight

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

2 oz

Sumatran coffee @ 0 minutes (Boil)

2 oz

Kona coffee (Secondary)

2.5 oz

Bittersweet bakers chocolate @ 0 minutes (Boil)

1.5 oz

Unsweetened bakers chocolate @ 0 minutes (Boil)

Hops

1.00 ounces

Nugget

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy, spicy, herbal aroma, strong bittering hop.
Typical Use:	Bittering, aroma.
Substitution:	Chinook
Example:	ESB, Lager, Ale; Sierra Nevada Porter, Sierra Nevada Bigfoot Ale, Anderson Valley ESB

13% Leaf @ 60 minutes
Type: Bittering
Use: Boil

13 AAUs

0.50 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

6% Leaf @ 30 minutes
Type: Bittering and Aroma
Use: Boil

3 AAUs

0.50 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

6% Leaf @ 0 minutes
Type: Aroma
Use: Boil

3 AAUs

2.00 ounces

Total Hop Weight

19 AAUs

Procedure

Mash in at 153.

Mash in at 153.

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