My Newfoundland Breakfast Stout is a recipe that I’ve been working on for a while now. It’s meant to be similar to Founders Breakfast Stout, but with more Newfoundland character. How? Oatmeal, molasses, and coffee. I’ve even tried to get some raisin character in there to make the whole thing invoke eating a bowl of oatmeal with raisins with molasses drizzled over the top and a cup of coffee on the side. I was home in Newfoundland and looking for a beer to brew with a couple of my friends, so this was what I went with!
Here’s the plan:
Boil Size: 26.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.065 SG
Estimated FG: 1.014
Estimate ABV: 6.6%
Estimated SRM: 40
Boil Time: 60 Minutes
Amt Name %/IBU
0.25 kg Rice Hulls 4.0 %
3.50 kg Pale Malt 60.0 %
0.75 kg Oats, Flaked 10.0 %
0.50 kg Chocolate Malt 8.0 %
0.35 kg Roasted Barley 5.0 %
0.25 kg Special B Malt 4.0 %
0.10 kg Caramel 120L 2.0 %
0.45 kg Molasses 7.0 %
28.00 g Nugget [13.00 %] – Boil 60.0 min 40.0 IBUs
14.00 g Willamette [5.50 %] – Boil 30.0 min 7.0 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
2.00 oz Ground Coffee (In Cheese Cloth) (Bild 0.0 mins)
14.00 g Willamette [5.50 %] – Boil 0.0 min 0.0 IBUs
1.0 pkg Safale American (US-05)
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 6.15 kg
Name Description Step Temp Step Time
Mash In Add 15.00 l of water at 74.0 C 68.0 C 75 min
Sparge: Batch sparge with 2 steps (4.25l, 13.36l) of 75.6 C water
Ferment at 20.0 C for 21 days.
Bottle with 125.0 g Corn Sugar.
The brewday went well, though we had to dart back out to the store because our base grain seemed to be a little under weight. We hit our targets and it was happly bubbling away when I left Newfoundland.
Update: December 27, 2013: So, we had our stout tasting and while mine wasn’t the winner (Colin made a very tasty, sweet Milk and Cookies milk and biscuit malt stout), this beer turned out how I wanted it. Lots of molasses character on the aroma, a nice coffee touch on the aftertaste, and some raisin and oatmeal character in the body. I think it needs a little more sweetness, so I might add a little more caramel malt next time and I might also toast half or all of the oats to provide a little depth. Otherwise, I’m really happy with this recipe and I’m excited to re-brew it in the new year.