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Breakfast Stout Recipe Advice

Post #1 made 15 years ago
by BrickBrewHaus
I'll be brewing a breakfast stout next week and want your advice. Here it is:

Style: Stout (Oatmeal)
Name: Maple Ave. Breakfast Stout
Yeast: WLP001
Original Gravity: 1.069
Total IBU's: 41
Color: (SRM): 46
Anticipated Efficiency: 77%
Mash Length (mins): 90
Boil Length (mins): 90
Vessel: Pot
Source/Credits: BYO Magazine

Volumes etc.
Vessel Volume: 5 gal
Vessel Diameter: 35 cm
Water Required: 5.17 gal
Mash Profile: 122 F for 15min, 154 F for 60min, 170 F for 10min
Volume at End of Boil: 2.83 gal
Volume into Fermenter: 2.43 gal
Brew Length: 2.25 gal
Total Grain Bill: 6.89 lbs

Grains, Colors, Percentages
Maris Otter (Crisp), 2, 68.4
Flaked Oats, ?, 9.6
Roasted Barley (Briess), 300, 6.4
Caramel 80L 2-row (Briess),80, 4.4
Caramel 120L 2-row (Briess), 120, 3.4
Black Malt (Crisp), 550, 3.2
Chocolate Malt (Crisp), 412, 3.2
Carapils (Briess), 1.5, 1.3

Hops, AA%, IBUs, Weight (oz) @ Minutes
Fuggles, 3.6, 41, 2.4 @ 45min

Adjuncts/Minerals/Finings etc
Yeast Nutrient (Wyeast) @ 15min
Whirlfloc @ 15min

I have a couple of questions:

1) I haven't used flaked oats before, can I just throw them straight into the mash like everything else? I'm thinking about toasting them first, any recommended temps/times?
2) What's your opinion on the black malt? I've read it can impart a bitter taste so I'm thinking about substituting extra chocolate malt in place of the black malt. What do you think?

The Calculator spreadsheet is attached.

Thanks for any input.
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Last edited by BrickBrewHaus on 31 Oct 2010, 10:28, edited 5 times in total.

Post #3 made 15 years ago
by BrickBrewHaus
Two If By Sea wrote:I just did a strong oatmeal stout. I toasted Quaker instant oats at 325F for 15 minute-ish. Watch them close, stir a lot.
How did you know when to take them out? Did they start to brown or do you go by smell?
Last edited by BrickBrewHaus on 01 Nov 2010, 00:43, edited 5 times in total.

Post #4 made 15 years ago
by BrickBrewHaus
I had a third question I forgot to ask:

3) Can someone double check my IBUs. The original recipe is for a 5 gal batch (this is ~2.8 gal) and calls for 2.5 oz of Fuggles but my scaled recipe calls for 2.4 oz. The original recipe doesn't state what the AA%, so that might be the difference here, but I would feel better if someone could double check me. The anticipated stats on the beer, so you don't have to dig through my OP, are 2.83 gal of 1.069 OG with 2.4 oz of Fuggles (3.6 AA%) @ 45min.
Last edited by BrickBrewHaus on 01 Nov 2010, 00:54, edited 5 times in total.

Post #7 made 15 years ago
by BrickBrewHaus
Two If By Sea wrote:To get to 41 ish with Tinseth: 1.85 oz @ 45 minutes or 1.70 @ 60 minutes using Tinseth.
Those numbers make more sense based on the original recipe, but I just did the calculations by hand and came up with the same numbers I originally posted (2.4 oz @ 45min to get 41 IBUs). I wonder where the differences are coming from?

Just one comment about the numbers you plugged in...The boil volume would be slightly less than 5.17 gal, actually 4.65 gal based on The Calculator. But this is minor and would only change things a tiny bit. Are there any other possibilities?
Last edited by BrickBrewHaus on 01 Nov 2010, 07:15, edited 5 times in total.

Post #8 made 15 years ago
by BrickBrewHaus
This is what I decided on:

Style: Stout (Oatmeal)
Name: Maple Ave. Breakfast Stout
Yeast: WLP001
Original Gravity: 1.069
Total IBU's: 41
Color: (SRM): 46
Anticipated Efficiency: 77%
Mash Length (mins): 90
Boil Length (mins): 90
Vessel: Pot
Source/Credits: BYO Magazine

Volumes etc.
Vessel Volume: 5 gal
Vessel Diameter: 35 cm
Water Required: 5.17 gal
Mash Profile: 154 F for 60min, 170 F for 10min
Volume at End of Boil: 2.83 gal
Volume into Fermenter: 2.43 gal
Brew Length: 2.25 gal
Total Grain Bill: 6.89 lbs

Grains, Colors, Percentages
Maris Otter (Crisp), 2, 68.4
Flaked Oats, ?, 9.6
Roasted Barley (Briess), 300, 8.0
Caramel 80L 2-row (Briess),80, 4.4
Caramel 120L 2-row (Briess), 120, 3.4
Chocolate Malt (Crisp), 412, 4.8
Carapils (Briess), 1.5, 2.2

Hops, AA%, IBUs, Weight (oz) @ Minutes
Fuggles, 3.6, 41, 2.4 @ 45min

Adjuncts/Minerals/Finings etc
Yeast Nutrient (Wyeast) @ 15min
Whirlfloc @ 15min


Basically, I removed the black malt and upped the roasted barley, chocolate malt and carapils to compensate. And I decided to omit the protein rest at 122 F.

I'm looking forward to this one as it's the first stout I've made, extract or AG.
Last edited by BrickBrewHaus on 03 Nov 2010, 10:01, edited 5 times in total.

Post #9 made 15 years ago
by BrickBrewHaus
Just brewed this up and I had a very successful brew day.

My parents were visiting for the weekend, so I took advantage and had my mom sew a bag. Worked great.

I had the opportunity to explain the BIAB process to my dad and he will be converting to BIAB. He's done a few extract batches but has wanted to make the switch to AG. The simplicity and ease of BIAB is attractive to him and I'm sure he won't be disappointed.

The only issue that came up was a lower than expected boil-off. I had to add 15min to the boil to hit my OG, but it was virtually a non-issue. It's safely tucked away in the fermentor now and will be bubbling away in no time.

Most of all it was fun brewing beer and spending time with the family.

Post #10 made 15 years ago
by hashie
Well done BB, a successful brew day and a possible new BIABer, top work!

Now that you know what your evaporation (boil off) rate is, you will be able to adjust for all future brews.
"It's beer Jim, but not as we know it."

Post #11 made 15 years ago
by BrickBrewHaus
hashie wrote:Now that you know what your evaporation (boil off) rate is, you will be able to adjust for all future brews.
I thought I was starting to dial that in, but this one was lower than what I've seen in the past. But like I said, it wasn't a big deal at all. I'll just have to pay attention to future boil-off rates to see if this is a trend or just an anomaly.
Last edited by BrickBrewHaus on 08 Nov 2010, 22:26, edited 5 times in total.

Post #12 made 15 years ago
by hashie
I've done a bit over 80 BIAB brews and my evaporation rate still varies at times. I think, for me, it is on days of high humidity that my evaporation rate drops. It's one of those things that you just can't predict when or why it will happen.
"It's beer Jim, but not as we know it."

Post #14 made 15 years ago
by hashie
Ralph wrote:Ah, hashie! Go MaxiBIAB and you'll never miss another OG! :sneak:
Ever the salesman Ralph :thumbs:
Last edited by hashie on 09 Nov 2010, 06:30, edited 5 times in total.
"It's beer Jim, but not as we know it."

Post #15 made 15 years ago
by BrickBrewHaus
I just took a gravity reading tonight and I may have a stuck fermentation.

I used WLP001, a single tube, in ~3 gal of wort. Aeration was done by shaking the carboy for 8min.

The fermentation temp started at 67 F and I let it free rise to ~71 F over the course of 4 days. I then moved the carboy to a small closet that has our water heater, it holds steady at ~70 F. It has been in there for 2.5 weeks.

The gravity is 1.022 tonight so I'm wondering what you all would do. I will bottle this batch and I don't want any bottle bombs.

I've already given the carboy a good swirl to get the yeast back in suspension, but I doubt that will do too much. Would you recommend pitching some more yeast, I have a packet of US-05, or do something else?

Post #16 made 15 years ago
by Two If By Sea
You have ~68% attenuation if you hit your original estimate of 1069. With a high temp like 154, I'd expect to be on the lower end of the attenuation anyways (anyone know how they estimate attenuation on commercial yeasts? Gotta be some standard based on fermentable sugars). WLP001 is rated for 73-80% and 68-73F. How many days have you had 1.022? Personally, I'd leave it be for at least 4 weeks in primary and check it then. I rarely go shorter than 4 weeks in primary on my beers and longer for higher gravities.
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Post #17 made 15 years ago
by BrickBrewHaus
Two If By Sea wrote:How many days have you had 1.022?
This is the first time I've checked it. My procedure for the last handful of beers I've done are to check the FG once the night before I plan to bottle, if it looks normal I go ahead and bottle, if not I'll wait another week or so.

This is the highest gravity I've had after this long in the primary. I'm thinking to just give it some more time in the primary, swirling every day or so, and not bother with pitching more yeast unless anyone has any objections or suggestions.
Last edited by BrickBrewHaus on 01 Dec 2010, 11:54, edited 5 times in total.
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