#32 Gramdma's Breakfast Porridge Stout

Brew date 08/09/09
Bottle date

Mini-Mash

In Theory - You’ve got to love coffee to truly appreciate this phenomenal brew. Brewed with an abundance of flaked oats, bitter and sweetened imported chocolates, Sumatra and Kona coffee. We’re actually not sure if this is some type of coffee cake or a beer. Either way you can drink this ale with a fork. Breakfast Stout has an intense fresh roasted coffee nose toped with a cinnamon colored frothy head that seems to never fade and makes you wish breakfast could last forever.

OG 1.070
FG 1.020
6.5%

Extra Pale LME 6lb
Light DME 1lb 8oz

Flaked Oats 1 lb 6 oz
Pale Malt 1.25 lb
Chocolate Malt 1 lb
Roasted Barley 9oz
Crystal Malt 120L 7oz


Nugget 1oz 60min
Williamette 0.5oz 30min
Williamette 0.5oz 0min
Sumatran Coffee 2 oz 0min
Chocolate Nibz 2oz 0min
Bittersweet Chocolate 2oz 0min

Kona Coffee 2oz DRY Hop

washed Pacman Yeast

Carb with 3.65oz Corn sugar

Mashed at 155

#13 Milk stout

Brew date - 11/16/08
Bottled 12/10/08

In Theory - Not as hoppy and roasty as a dry stout, this beer has a sweetness from the addition of caramel malts and lactose (milk sugar). It is similar in style to Mackeson XXX Stout.

OG 1.064
FG 1.025 - high because of the high mash temp!
Approx IBU
Approx BU:GU
ABV 5.1%

Dark LME 5.0lb
0.75lb Lactose

2.0lb Maris Otter
0.5lb Carapils
0.5lb Crystal 60L
0.25lb Chocolate
0.25 Black Patent
0.25lb Black Roasted Barley

1.5oz Mt Hood 60 min

Wyeast British Ale 1098

Full boil (actually two 1/2 boils) as I wanted to fully utilize the hops - partial boils really mess up hop utilization and cuts the IBUs basically in half if not more.

I mashed at a too hot 158ish for 45 minutes so I took 1/4lb of Lactose out of the recipe.

3.61lb grain in 5.5 quarts of water - then steeped in 2g's of 170 degree water for 10 minutes.

Boiled in two pots for 1 hour - cooled and pitched yeast starter at 76 degrees. Fermentation started within 3 hours.

#5 Double Chocolate Stout - Bottle 9/21/08

Brew date August 17, 2008
Bottle date Sep 21 2008

Mini-Mash

In Theory - This smooth, rich and creamy stout is similar in style to Young's Double Chocolate Stout

OG 1.056
FG 1.012
Approx IBU 40
Approx BU:GU 75

Dark NME 5lb
Malto Dextrin 0.5lb =Malto dextrin is approximately 12% fermentable. It is used to increase body and creaminess, and also to add mouthfeel.

Maris Otter Pale Malt 2.5lb
Chocolate Malt 0.5lb
Roasted Barley 0.125 lb
Crystal 40L 0.25lb
Black Patent 0.125lb

Galena 1oz 60 min

Unsweetend Coco 1 oz 5 min

Yweast British Ale 1098

Used 3.75oz corn sugar for carbing.

10/20/08 - excellent brew - many people like this that do not normally like dark beer. This is another keeper. My goal is to make this just a tad rounder with maybe adding 1/5lb of Lactose. Also go with 0.6 Chocolate Malt. Probably only go with one of those at a time though.