#129SEPTEMBER 2013
DEAD METAPHOR Download BeerXML
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 Icon](/assets/icons/icon-mash.png)
64°C | 147.2°F | 75mins |
![Fermentation Icon](/assets/icons/icon-fermetation.png)
19°C | 66°F |
![Twist Icon](/assets/icons/icon-twist.png)
Cacao Nibs | 37.5g | End |
Lactose | 125.0g | End |
Coffee Beans | 6.3g | End |
INGREDIENTS
![Malt Icon](/assets/icons/icon-malt.png)
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 Icon](/assets/icons/icon-hops.png)
(g) | Add | Attribute | |
---|---|---|---|
Magnum | 25.0g | Start | Bitter |
![Yeast Icon](/assets/icons/icon-yeast.png)
- Wyeast 1056 - American Ale
FOOD Pairing
![Food Pairing Icon](/assets/icons/icon-food-pairing.png)
- Brisket burnt ends
- Candied bacon French toast
- Coco Pops (add stout to cereal)
BREWER'S TIP
![Brewers Tip Icon](/assets/icons/icon-tip.png)
Steep the cocoa nibs and chocolate in the hot wort for a short period for the best extraction of flavour compounds.