#129SEPTEMBER 2013
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THIS BEER IS
Scottish chocolate breakfast Stout - brewed with Brazilian Sertão coffee, Venezuelan cacao and (for the Scottish element) oatmeal. Smooth, chocolately and rich, with a honeycomb mouthfeel and a rich red berry coffee character. Brewed with our beer blogger friends from The Beer Cast and Hopzine.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 6.8% | |
| Target FG | 1016.0 | |
| Target OG | 1068.0 | |
| EBC | 85.0 | |
| SRM | 43.0 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 76.47% |
METHOD/TIMINGS
MASH TEMP
| 64°C | 147.2°F | 75mins |
FERMENTATION
| 19°C | 66°F |
TWIST
| Cacao Nibs | 37.5g | End |
| Lactose | 125.0g | End |
| Coffee Beans | 6.3g | End |
INGREDIENTS
MALT
| Extra Pale | 4.38kg | 9.7lbs |
| Wheat | 0.31kg | 0.7lbs |
| Dark Crystal | 0.19kg | 0.4lbs |
| Brown | 0.31kg | 0.7lbs |
| Black | 0.31kg | 0.7lbs |
| Carafa Special Type 1 | 0.19kg | 0.4lbs |
| Flaked Oats | 0.44kg | 1.0lbs |
| Crystal 150 | 0.31kg | 0.7lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Magnum | 25.0g | Start | Bitter |
YEAST
- Wyeast 1056 - American Ale
FOOD Pairing
- Brisket burnt ends
- Candied bacon French toast
- Coco Pops (add stout to cereal)
BREWER'S TIP
Steep the cocoa nibs and chocolate in the hot wort for a short period for the best extraction of flavour compounds.