All-Day Beer Recipe: Breakfast Stout

This recipe is part of a fun series we’re doing on “All-Day Beer“.  Designed to let you enjoy your favorite beverage throughout the day while still remaining an upright and functional human.  You can check out the full series here.

Quad, venti, half-caff, one pump sugar-free vanilla, two pumps sugar-free hazelnut, extra-hot, ristretto latte, with half soy, half lowfat organic milk, with two paper cups.  Seriously?

Start your day off right with a glass of this instead.  At a whopping 2.5% abv, you might even have a “tall”.  Just don’t blame me if you get fired, or a DUI, or whatever.

Seriously though, I see no reason why a responsible person couldn’t enjoy one or two in the morning.

Plus, its about the same number of calories as a large Iced Caffe Latte, and less than half of those Frappuchino thingies from you-know-where.  If you’re worried about that kind of thing.

Boring you say?  Skip the trip to  *bucks.  Save the $7 and try some of these beer-based variations instead.

Basic Black

Mild roast?  Brew the recipe as is.

Something a little darker? Bump up the Roasted Barley another 4-8 oz.

Super dark burnt acrid stuff your cup ‘o joe?  Add a couple ounces of Black Malt.

Cream or Sugar?

I wouldn’t go so far as to use actual cream or sugar (ask me how I know).  But by adjusting the lactose and the mash temperature you can alter the body and residual sweetness.

Lactose is almost completely unfermentable, so adding more will increase final gravity.  As will increasing the mash temperature.  Reduce the lactose and/or mash temp to dry it out a bit more.

Don’t go too dry though or it will taste a little too thin and watery.  1.020 Final Gravity seems fine to me.

If you’re using extract, then you won’t have much control over the mash temperature.  But you can control the carbonation and serving temperature, which also have an effect.

A lower carbonation level and warmer serving temperature (50-55ºF) will help round out the body a bit more.

Flavor it up

So now that we have a solid base, its time to experiment a bit more.

Those flavored syrup shots at the coffee bar?  They work here too.

Hazelnut and raspberry are my favorite but vanilla and caramel are good too.  Just add 1-1.5 tsp to the glass and pour the beer on top.  I prefer this to flavoring the whole batch so I can try something different each time.

You could also add a bit more real coffee or chocolate flavor with “dry-beaning”.

Sanitize a mesh hop bag (Star-san makes this easy). Put an ounce of whole beans in the bag and stick it in the keg or secondary for a day or two.  Taste every 12-24 hours until it seems right to you.

The sky’s the limit really.  Use your imagination and go crazy. Let us know in the comments if you come up with something really cool.

Breakfast Stout

Type: All Grain	Date: 5/16/2009
Batch Size: 6.00 gal	Brewer: Jimmy
Boil Size: 8.53 gal
Boil Time: 60 min	Equipment: Brew Pot (10 gal) and Igloo Cooler (10 Gal)
	Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU 5.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 64.52 % 0.75 lb Oats, Flaked (1.0 SRM) Grain 9.68 % 0.75 lb Roasted Barley (500.0 SRM) Grain 9.68 % 0.25 lb Coffee Malt (150.0 SRM) Grain 3.23 % 28.00 gm Glacier [7.40 %] (60 min) Hops 27.3 IBU 1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 12.90 % 1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Beer Profile
	Measured Original Gravity: 1.040 SG
	Measured Final Gravity: 1.022 SG
	Actual Alcohol by Vol: 2.34 %
Bitterness: 27.3 IBU	Calories: 183 cal/pint
Est Color: 27.9 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body	Total Grain Weight: 6.75 lb
Sparge Water: 6.64 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Single Infusion, Full Body Step Time Name Description Step Temp 45 min Mash In Add 8.44 qt of water at 174.9 F 158.0 F 10 min Mash Out Add 3.38 qt of water at 198.3 F 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI	Carbonation Used: -
Keg/Bottling Temperature: 40.0 F	Age for: 0.0 days
Storage Temperature: 52.0 F

Breakfast Stout

Type: Extract	Date: 5/16/2009
Batch Size: 6.00 gal	Brewer: Jimmy
Boil Size: 8.53 gal
Boil Time: 60 min	Equipment: Brew Pot (10 gal) and Igloo Cooler (10 Gal)
	Brewhouse Efficiency: -
Ingredients
Amount Item Type % or IBU 4.50 lb Pale Liquid Extract (8.0 SRM) Extract 62.19 % 0.75 lb Oats, Flaked (1.0 SRM) Grain 10.36 % 0.74 lb Roasted Barley (500.0 SRM) Grain 10.23 % 0.25 lb Coffee Malt (150.0 SRM) Grain 3.40 % 28.00 gm Glacier [7.40 %] (60 min) Hops 27.3 IBU 1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 13.82 % 1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Beer Profile
	Measured Original Gravity: 1.040 SG
	Measured Final Gravity: 1.022 SG
	Actual Alcohol by Vol: 2.34 %
Bitterness: 27.3 IBU	Calories: 183 cal/pint
Est Color: 28.6 SRM	Color: Color
Mash Profile
Mash Name: None	Total Grain Weight: 6.50 lb
Sparge Water: -	Grain Temperature: -
Sparge Temperature: -	TunTemperature: -
Adjust Temp for Equipment: TRUE	Mash PH: -
Steep grains as desired (30-60 minutes)
Mash Notes: -
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI	Carbonation Used: -
Keg/Bottling Temperature: 40.0 F	Age for: 0.0 days
Storage Temperature: 52.0 F

Tagged as: All Day Beer, breakfast, coffee, stout