Quantcast

Breakfast Beer

Aussie Home Brewer

Help Support Aussie Home Brewer:

nonicman

Slack Brewery
Joined
20/7/04
Messages
845
Reaction score
1
Doc suggested a breakfast beer topic so here we go. Here's me effort. Haven't tried it for breakfast..... yet :lol:

Recipe: Breakfast Beer

Recipe Specifics
----------------

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (Kg): 6.10

Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Actual OG: 1.054 Plato: 13.29
Actual FG: 1.009 Plato: 2.31

Alc by Weight: 4.63 by Volume: 5.90 From Measured Gravities.

Actual Mash System Efficiency: 70 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
65.6 4.00 kg. JWM Traditional Ale Malt Australia 1.038 7
16.4 1.00 kg. JWM Wheat Malt Australia 1.040 4
6.6 0.40 kg. TF Torrefied Wheat UK 1.035 3
6.6 0.40 kg. JWM Roast Barley Australia 1.036 1400
4.9 0.30 kg. Rolled Oats Australia 1.033 4


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Northern Brewer Pellet 7.60 19.6 60 min.
35.00 g. Fuggle Pellet 3.80 17.2 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Irish Moss Fining 15 Min.(boil)
1.33 Metric Cup(s) coffee (stovetop expresso)Coffee 15 Min.(boil)
2.00 tsp coco Spice 5 Min.(boil)


Yeast
-----

White Labs WLP023 Burton Ale (2nd generation)


Mash Schedule
-------------
Intermediate Rest Temp: 64 Time: 20
Rolled Oats boiled in decoction pot prior to adding grain for 70C decoction rest
Single decoction (15 mins at 70C (pre dough in in main mash tun) boil 20mins)
Saccharification Rest Temp: 72 Time: 60

Actual Mash System Efficiency: 70


Fermentation Specifics
----------------------

Pitched From: Starter
Fermentation Temperature: 20 C
7 days primary
7 days racked

Amount In Bottles: 20.50 Liters
Carbonation Method: Natural
Priming Medium Used: Dextrose
Amount of Priming Used: 120.00 g
Amount of Liquid Added: 0.53 L
 

Doc

Doctor's Orders Brewing
Joined
7/12/02
Messages
7,713
Reaction score
38
Location
Sydney
Here is mine. In secondary now.
Will be the next beer kegged probably late next week.

Beers,
Doc

Doc's Breakfast of Champions

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

16-C Stout, Oatmeal Stout

Min OG: 1.035 Max OG: 1.060
Min IBU: 20 Max IBU: 50
Min Clr: 69 Max Clr: 177 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 7.95
Anticipated OG: 1.071 Plato: 17.37
Anticipated EBC: 74.9
Anticipated IBU: 36.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.061 SG 14.90 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
60.6 4.81 kg. JWM Traditional Ale Malt Australia 1.038 7
10.5 0.83 kg. Weyermann Caraaroma Germany 1.034 350
8.3 0.66 kg. Flaked Oats America 1.033 4
8.3 0.66 kg. Weyermann Acidulated Germany 1.000 5
4.1 0.33 kg. TF Flaked Barley UK 1.034 0
4.1 0.33 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
3.1 0.25 kg. JWM Chocolate Malt Australia 1.032 750
1.0 0.08 kg. TF Black Malt UK 1.033 1270

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.00 g. Chinook Pellet 12.20 34.1 60 min.
11.00 g. Willamette Pellet 6.00 2.8 20 min.


Yeast
-----

White Labs WLP002 English Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 7.95
Water Qts: 23.51 - Before Additional Infusions
Water L: 22.25 - Before Additional Infusions

L Water Per kg Grain: 2.80 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60


Total Mash Volume L: 27.55 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

AndrewQLD

RED ON WHITE IPA
Joined
12/3/04
Messages
4,149
Reaction score
306
Heres my mixed grain breakfast beer, Pour it over your cereal or do wht I do and chuck the cereal away.

Mixed grain breakfast


Type: All Grain
Date: 15/10/2004
Batch Size: 21.50 L
Brewer: Andrew Clark
Boil Size: 23.57 L Asst Brewer:
Boil Time: 60 min Equipment: Andrew's Mash Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.50 kg Pale Ale Malt (3.9 EBC) Grain 70.0 %
0.30 kg Wheat Malt Malt Craft (4.0 EBC) Grain 6.0 %
0.25 kg Barley, Flaked (3.0 EBC) Grain 5.0 %
0.25 kg Corn, Flaked (2.6 EBC) Grain 5.0 %
0.25 kg Rice, Flaked (2.0 EBC) Grain 5.0 %
0.20 kg Oats, Flaked (2.0 EBC) Grain 4.0 %
25.00 gm Cascade [6.50%] (60 min) Hops 18.7 IBU
10.00 gm Cascade [6.50%] (5 min) Hops 1.5 IBU
1.00 items Barroca (Secondary 7.0 days) Misc
0.25 kg Honey (2.0 EBC) Sugar 5.0 %
1 Pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 0.6 %
Bitterness: 20.2 IBU Calories: 90 cal/l
Est Color: 6.9 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 4.75 kg
Sparge Water: 16.94 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 12.39 L of water at 77.0 C 70.0 C 45 min


Notes

Toast all of the flaked grains in the oven @ 150c until golden, then add to mash as per usual. Ferment high to produce some nice Banana notes. Add Barroca tableet to secondary.
 

Latest posts

Top