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BAMF Breakfast Stout
Sweet Stout • Partial Mash • 5.0 gal
Milk Chocolate Oatmeal Stout with coffee.
December 2, 2010 pm 07:32pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.0 gal)
- 3.16 lbs
Stout Malt; Beeston
Stout Malt; Beeston
Primarily for brewing stouts.
- 0.30 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.43 lbs
Caramel Malt 120L; Briess
Caramel Malt 120L; Briess
Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.84 lbs
Roast Barley; Crisp
Roast Barley; Crisp
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3.52 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.29 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- 0.13 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 0.13 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 0.5 oz
Nugget - 13.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 0.50 oz
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.50 oz
Fuggle - 4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/2 c
Chocolate (semisweet baking) - Applied After Fermentation (omitted from calculations)
Chocolate (semisweet baking)
Chocolate liquor to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 35 percent chocolate liquor. Its fat content averages 27 percent. Tastes rich and smooth. Strongest chocolate flavor with minimal dairy or milk flavor. Flavor depends on cocoa bean blend rather than dairy ingredients.
- 1 c
Coffee (beans) - (omitted from calculations)
Coffee (beans)
From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.024 | |
| Color: | 34.8 SRM | 30 - 40 | |
| Alcohol: | 4.5% ABV | 4% - 6% | |
| Bitterness: | 30.9 IBU | 20 - 40 | |
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