Oatmeal Chocolate Milk Stout (Brann's Breakfast Stout)

[Alex.mc]

There was a little discussion above about it, but I used Maltmiller's recipe generator to order up all the ingredients. That was a very pleasant experience! No wastage.

 

[BrannBrew]

Wow, just spotted this and it looks like a belter of a recipe, it's going on my 'to brew' list. Wonder if I can get it in and conditioned in time for December now?

I brewed this 26th May 2017 did a split batch keg/bottle according to one of my blog posts on 23rd june 2017 the bottles and I gave big thumbs up. I started drinking the keg 12th June. So should be plenty of time.

Just a query the Cacao nibs you used, were they raw or roasted do you know, did you grind them at all? And the coffee was just straight ground coffee, not brewed or steeped or anything?

I just used raw, none grounded, ones I got where from the supermarket almost like button shapes, but defiantly checked they were 100% cacao nibs. Coffee was bought ground coffee, just straight up put the grounds in. I how have a coffee grinder so can freshly grind my coffee, which probably wont make a big difference.

Thanks for sharing the recipe, looking forward to this one!

Your welcome, I'm pleasantly surprised how this has been received, does want me to make it again.

 

[Alex.mc]

2 weeks of fermentation...... and I seem to be stuck at 1.030?
Stuck fermentation I assume?
It was held pretty carefully at 19-22c

Tasted good, albeit a little sweet, but I assume thats the remaining sugars un-fermented?

Suggestions anyone? This is my firsat stuck fermentation.

 

[Kenboy]

1st time I tried brewing a Stout, I decided not to hold back and brew a Oatmeal, Chocolate Milk Stout. Turned out bloody lovely!! apart from my dry hopped Saison, this is the best recipe I've brewed and have no real need to drastically change the recipe, so here it is.

Batch Size: 15ls

STATS:
ABV (standard): 5.62%

Malt:
2600 g - United Kingdom - Maris Otter Pale (64.8%)
300 g - Flaked Oats (7.5%)
210 g - United Kingdom - Extra Dark Crystal 120L (5.2%)
210 g - United Kingdom - Pale Chocolate (5.2%)
210 g - Wheat (5.2%)
130 g - Carafa Special Malt Type 1 (3.2%)
130 g - Dark Crystal (3.2%)
130 g - German - Chocolate Wheat (3.2%)
90 g - United Kingdom - Brown (2.2%)

HOPS:
9 g - Magnum, Boil for 60 min
6 g - Sorachi Ace, Boil for 15 min

MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 75 min, Amount: 22 L

OTHER INGREDIENTS:
200 g - lactose, Time: 10 min,
60 g - cacao Time: 0
15 g - ground coffee Time: 0
50 g - Cacao, Time: 5 days Use: Primary

YEAST:
Safale - English Ale Yeast S-04
Fermentation Temp: 19 C

PRIMING:
Method: table sugar
CO2 Level: 2.3 Volumes


NOTES:
stand for 15mins before cooling for coffee/chocolate infusion

I'm still kit brewing but enhancing. My next brew for Christmas I was thinking on a milk stout. Maybe also adding coffee and cacao.

How much lactose would you recommend I add to a 23l kit? Also what's the best method of when to add?

Will probably use the mocha porter kit by Young's, or maybe just get a chance Wilko stout then add coffee and chocolate after 7 days in fv.

Cheers

 

[BrannBrew]

2 weeks of fermentation...... and I seem to be stuck at 1.030?
Stuck fermentation I assume?
It was held pretty carefully at 19-22c

Tasted good, albeit a little sweet, but I assume thats the remaining sugars un-fermented?

Suggestions anyone? This is my firsat stuck fermentation.

Sorry, I think ive had a stuck sparge on my latest brew too...It went done from 1:041 to 1:020 in 2 days and has only lost 1 other point since then in 2 days. Ive briefly read up on taking some wort out and using it as a starter for a some new yeast. There are different 'levels' that you can do before doing the starter option, like adgitating the wort again with a sanitized spoon or shaking the vessel, as it could of just rung out of o2.

 

[BrannBrew]

How much lactose would you recommend I add to a 23l kit? Also what's the best method of when to add?

Cheers

I added 200 g - lactose 10 min before flameout that was for 15l so something like 300g probably is what you be looking at

 

[Alex.mc]

Sorry, I think ive had a stuck sparge on my latest brew too...It went done from 1:041 to 1:020 in 2 days and has only lost 1 other point since then in 2 days. Ive briefly read up on taking some wort out and using it as a starter for a some new yeast. There are different 'levels' that you can do before doing the starter option, like adgitating the wort again with a sanitized spoon or shaking the vessel, as it could of just rung out of o2.

I think I will sanitise, stir thoroughly and re-pitch a new packet of ale yeast and see what happens? I'll rehydrate the yeast first this time rather than just sprinkle.

 

[Kenboy]

I added 200 g - lactose 10 min before flameout that was for 15l so something like 300g probably is what you be looking at

Thanks, but I'm still only on kit brewing, so Im really talking about enhancing what's already in the kit.

If I was using a 23l kit, at what point would I add the 300g of lactose? would I treat it in the same way as if I was dry hopping?

 

[BrannBrew]

Thanks, but I'm still only on kit brewing, so Im really talking about enhancing what's already in the kit.

If I was using a 23l kit, at what point would I add the 300g of lactose? would I treat it in the same way as if I was dry hopping?

it would be easier to add it at the start when your making the kit up as its not the most soluble sugar, use hot water to get it in solution.

adding it later on will cause problems like adding air to the beer, poor solubility etc.

 

[Kenboy]

it would be easier to add it at the start when your making the kit up as its not the most soluble sugar, use hot water to get it in solution.

adding it later on will cause problems like adding air to the beer, poor solubility etc.

Excellent!

 

[matt76]

1st time I tried brewing a Stout, I decided not to hold back and brew a Oatmeal, Chocolate Milk Stout. Turned out bloody lovely!! apart from my dry hopped Saison, this is the best recipe I've brewed and have no real need to drastically change the recipe, so here it is.

Batch Size: 15ls

STATS:
ABV (standard): 5.62%

Malt:
2600 g - United Kingdom - Maris Otter Pale (64.8%)
300 g - Flaked Oats (7.5%)
210 g - United Kingdom - Extra Dark Crystal 120L (5.2%)
210 g - United Kingdom - Pale Chocolate (5.2%)
210 g - Wheat (5.2%)
130 g - Carafa Special Malt Type 1 (3.2%)
130 g - Dark Crystal (3.2%)
130 g - German - Chocolate Wheat (3.2%)
90 g - United Kingdom - Brown (2.2%)

HOPS:
9 g - Magnum, Boil for 60 min
6 g - Sorachi Ace, Boil for 15 min

MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 75 min, Amount: 22 L

OTHER INGREDIENTS:
200 g - lactose, Time: 10 min,
60 g - cacao Time: 0
15 g - ground coffee Time: 0
50 g - Cacao, Time: 5 days Use: Primary

YEAST:
Safale - English Ale Yeast S-04
Fermentation Temp: 19 C

PRIMING:
Method: table sugar
CO2 Level: 2.3 Volumes


NOTES:
stand for 15mins before cooling for coffee/chocolate infusion

I *really* fancy having a go at this even though I'm really new to brewing - but I figure what's the worst that could happen.....

My plan is to halve the batch to fit the equipment I have - couple of newbie questions from when I looked up the ingredients on Malt Miller:
1. Flaked Oats --> "Flaked oats including husk" will do the job right?
2. Wheat = Flaked wheat?
3. "United Kingdom - Brown" = Brown malt right?
4. Lactose goes in 10 mins *before* end of boil right?

Cheers,

Matt

 

[BrannBrew]

I *really* fancy having a go at this even though I'm really new to brewing - but I figure what's the worst that could happen.....

My plan is to halve the batch to fit the equipment I have - couple of newbie questions from when I looked up the ingredients on Malt Miller:
1. Flaked Oats --> "Flaked oats including husk" will do the job right?
2. Wheat = Flaked wheat?
3. "United Kingdom - Brown" = Brown malt right?
4. Lactose goes in 10 mins *before* end of boil right?

Cheers,

Matt

Hi matt, yes to most questions with the oats you could always buy some old fashioned oats from the supermarket if it works out cheaper.
Otherwise the flaked oats MM provide will do fine.

 

[Alex.mc]

My stuck brew hasn't moved, despite a fresh pitch of yeast, so I boiled up a pound of DME in as much water as was needed, cooled it and stirred it in with a sanitised paddle.
There seems to be movement in the airlock already within half an hour? We shall see how it goes.

 

[BrannBrew]

With alot of people seemingly trying my recipe it's inspired?! Me to Brew it agian on my new equipment, I've done a few new brews using my new equipment but it'll also be a good test to see how a Brew turns out that I've done before. I'm holding onto a full keg of red ipa as long as I can do it'll be nice to have a stout to supliment that.
Also the thought of a Stout and my wifes mince pie(s) at Xmas time made me .

 

[matt76]

Also the thought of a Stout and my wifes mince pie(s) at Xmas time made me .

Stout & mince pies? Now you're talking!

Out of interest, what's your new equipment? (Sorry if I've missed a thread about that)

 

[BrannBrew]

Out of interest, what's your new equipment? (Sorry if I've missed a thread about that)

I did have a ace boiler but that was shorting out the entire house electrics so I bought an ss brewtech induction kettle,induction hob and one of those coolers for the mash with a large coil inside.
Its back to basic but certainly has made it more straightforward process,little fath unlike what I was having with the ace boiler.

 

[BrannBrew]

So I did the brew with a recovering/dodgy hand. Actually was a nice day doing it instead of just sitting in front of the TV. I oversparged so had to boil it for alot longer to get it down to a vol I was aiming for.

Did kind of a no chill/slow chill in the fridge inside a sealed keg.
My tilt measured 1.055 which if it ferments down to 1.011. It would be 85% effencency. Abit weird that was as it first registered 1.046 then jumped to 1.055 for a few hours before it kicked off fermenting.
Anyway its properly kicked off as its gone down about 20 points already.
Hopefully it doesn't stall.

 

[Thomas Pugh]

Hi guys, I'll apologise now for my ignorance, but I'm really keen to try this recipe as it sounds like my sort of beer! I'm relatively new to all grain brewing, only done 2 batches so far, which went well. Just a couple of questions though...

1. Is it 22l of water to add to the mash and it boils down to 15l? My other recipes had a much higher grain to water ratio, so this would be quite a wet mash?

2. Also, the total hops in this recipe are only 15g which is a lot less than I have used before. Is this normally the case for a Stout, as opposed to pales?

Many thanks

 

[BrannBrew]

Hi guys, I'll apologise now for my ignorance, but I'm really keen to try this recipe as it sounds like my sort of beer! I'm relatively new to all grain brewing, only done 2 batches so far, which went well. Just a couple of questions though...

1. Is it 22l of water to add to the mash and it boils down to 15l? My other recipes had a much higher grain to water ratio, so this would be quite a wet mash?

2. Also, the total hops in this recipe are only 15g which is a lot less than I have used before. Is this normally the case for a Stout, as opposed to pales?

Many thanks

Stouts only require a small amount of hops, most of the flavour comes from the malts.
The amount of water for the mash was when I had an all in one system, so did a full volume mash.
Doing proper all grain you'll probably be looking at 2.5 x the weight of the grain so around 9l then sparge to get your required volume pre boil.

 

[Thomas Pugh]

Stouts only require a small amount of hops, most of the flavour comes from the malts.
The amount of water for the mash was when I had an all in one system, so did a full volume mash.
Doing proper all grain you'll probably be looking at 2.5 x the weight of the grain so around 9l then sparge to get your required volume pre boil.

Stouts only require a small amount of hops, most of the flavour comes from the malts.
The amount of water for the mash was when I had an all in one system, so did a full volume mash.
Doing proper all grain you'll probably be looking at 2.5 x the weight of the grain so around 9l then sparge to get your required volume pre boil.

Brilliant. Thanks for the speedy reply! I'll post how I get on