BrewLog 26052017: Brann's Breakfast Stout

A slightly delayed write up of my latest batch 'Brann's Breakfast Stout' which was actually brewed last Friday 26th May.
Why/What is a breakfast stout?

A breakfast Stout is brewed with flaked oats, chocolate and coffee, which can also have lactose (giving a creamy milky mouthfeel) with the stout smelling like a freshly brewed coffee.

The reason why I brewed it was a combination of things, 1 was that my Dad and I tried various stouts (see 'Beer Research' posts) and I thought I should try to recreate/use ideas from ones Ive tried or looked into for my own brew. Using element's from Founder's Breakfast Stout, Brewdog''s Jet Black Heart and Dead Metaphor - Brann's Breakfast Stout was born!



So along came the brew day.

Opening and transferring the malts to my malt basket, they smelt delicious like a malty chocolatey cappuccino.

Mashed at 67c for 75mins stirring at 20 then 40 mins. I actually overshot my mash temps so had to put some cool water in to reduce temps to required target.

During the mash the smell was of strong filter coffee.












I mashed out for 15 mins then let the grains drain while I heated the pot to boiling.











Added Magnum hops at 60 then Sorachi Ace at 15 with the wort chiller and 1/2 a brite wort tablet.

Lactose went in 5 mins later. The coffee and cacao went in at flameout, leaving
for 15 mins before chilling.











I prechilled my cool brewing bag with 9.5l of frozen water bottles  during the coffee/chocolate stand and chilling.







After 5 days in the fermentor the hydro reading is 1.030 down from 1.054.

I'll wait a few more days before I add some extra coffee and cacao.
Samples have been tasting good; roasted malts, coffee leaving the mouth with with slightly creamy, the body is quite full and much fuller than something like Jet Black Heart that I found lacked some body.









Until next time.......Happy Brewing