Here is the recipe for my first award winning homebrew batch. It is a clone-ish recipe of Founder’s Breakfast Stout using Sumatra and Kona coffee, dark bittersweet and unsweetened baking chocolate. I brewed this first with my new 10gal mash tun that I made out of an old golf course drinking cooler and a cheap plastic attachment for my ball valve. During the lauter, the ball valve actually fell off and the plan for a multi-batch sparge was in the toilet and we proceeded to use one large batch sparge to limit the contact with the broken valve. To my own surprise, I was able to hit my target OG and the beer turned out great. I ended up submitting it into the Backroom Brewery’s first homebrew competition and winning first place in the Spice Herb and Vegetable Beer (SHVB) category.
Morningwood Breakfast Stout – 5 gal
16 lbs Breiss American 2-row Pale Malt
1 lb Breiss Chocolate Malt
1 lb Flaked Oats
12 oz Roasted Barley
9 oz Black Patent Malt
7 oz Caramel/Crystal 120L
0.5 oz Nugget @ 60min
0.5 oz Nugget @ 45min
0.5 oz Mt. Hood @ 30min
0.5 oz Mt. Hood @ 5min
Yeast – Safale-04 in a 2L starter
2.5 oz dark bittersweet chocolate @ 15min
1.5 oz unseated baking coco @ 15min
2oz ground Sumatra Coffee @ flameout
2oz cold pressed Kona Coffee at bottling
OG – 1.092
FG – 1.026
ABV – 8.66%
Mashed in at 155F with 1.25 qt/lb of grain. Saccharification rest – 60min. Batch sparge to a target pre-boil volume of 7 gallons. Bring wort to a boil and start first hop addition at 60 mins. Follow further hop/adjunct addition schedule until flameout. Cool to pitching temperatures and ferment.
Primary – 65F x 14d
Secondary – 65F x 20d
Bottle condition with 4oz corn sugar.