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
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