Breakfast Stout Eh

Breakfast Stout Eh is rated 4.8 out of 5 by 13.
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Travel up far north and you’ll discover a Canadian’s favorite way to get warm. Drink Imperial Stout. It is so good you can drink it year around. Who can resist the taste of roasted coffee and chocolate blended with bourbon? Top it off with maple syrup and you’ve got a breakfast stout, eh? It’s strong, so if you imbibe, don’t get on a horse.

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Breakfast Stout Eh
Breakfast Stout Eh

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$37.95

Summary

    This recipe has a lot of fermentables. Put your fermenter somewhere safe incase it leaks during fermentation. 


    What You Get

    1 St. Patrick's Irish Stout Brewing Extract (HME)

    1 Bewitched Amber Ale Brewing Extract (HME)

    1 Packet of Robust LME

    2 Packets of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet Booster

    1 Packet Nugget Hops

    1 Packet Fuggle Hops

    2 Packets Oak Chips

    1 Nottingham Dry Ale Yeast

    4 Muslin Hop Sacks

    1 Packet of No-Rinse Cleanser


    What You Provide

    1/2 cup Maple Syrup

    1/2 cup Bourbon


    For Fans Of

    Founders Canadian Breakfast Stout


    Brew Specs

    Flavor: Malty

    Original Gravity: 1.098

    Final Gravity: 1.020

    ABV: 11%

    SRM: (Color): 40

    IBU: (Bitterness): 50


    STEP 1: Sanitizing

    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on the lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds and then close.

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the keg, proceed immediately to brewing.


    STEP 2: BREWING

    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packets from under the lids of the cans of Brewing Extract (you won’t be using these), then place the unopened cans and BrewMax LME - Robust in hot tap water.

    2. Place 1 packet of the Nugget pellet hops into a hop sack tying them closed, then trim away excess material.

    3. Using the measuring cup, pour 8-cups of water into your clean 3-quart or larger pot, then open the 1 packet of BrewMax Booster and pour into the cool water and stir to dissolve. Increase your heat to medium-high. Continue stirring constantly to keep the sugar from scorching.

    4. Once the solution is safely boiling add in your hopsack, allow this mixture to boil for 60 minutes stirring occasionally.

    5. While waiting for the boil to finish (step 4) split the packet of Fuggle pellet hops into two hop sacks, tie them closed, and then trim excess material.

    6. Once 30 minutes has passed (step 4), add the second hopsack with the 1 packets of Fuggle hops.

    7. After the 60 minutes has passed (step 4) add the last packet of Fuggle pellet hops in the sack, then remove the pot from heat. 

    8. Open both cans of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. Then open the packet of BrewMax LME - Robust and pour this into the hot mixture in your pot and stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    9. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

    10. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. Leave the hop sacks in the wort for the duration of fermentation. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

    11. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    12. Sprinkle the Nottingham yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 70° and 76° F (21°-24° C), and out of direct sunlight. Ferment for 21 days.


    STEP 3: Extras

    Adding extras is the process of adding additional ingredients to a beer which will impart more flavor and aroma in your finished brew.

    After brewing is complete and your beer is in its keg, prepare the maple bourbon oak chips by putting the chips into the last hopsack. adding 1/2 cup of Maple syrup with a 1/2 cup of bourbon to a resealable jar with the pouch of oak chips.

    1. Mix 1/2 cup of Maple syrup with 1/2 cup of bourbon in a resealable jar. Once combined add the hop sack with the oak chips, seal, and shake gently until the chips appear soaked.

    2. At day 15 of fermentation move the soaked chips with a sanitized spoon or tongs to the fermenter and gently pour the maple bourbon liquid into the fermenter.

    3. Allow fermenting for 7 more days.


    STEP 4: Bottling & Carbonating

    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    Tip from our Brewmasters

    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.

    Rated 4 out of 5 by Keljr from Not for the faint of heart If you like Gamayun you'l like this one as well. Brewed it with oatmeal and added lactose milk powder to really make it a breakfast stout. Need to let this one age. Minimum of 4 months after bottling. It has great flavor will pack that imperial punch.
    Date published: 2020-08-03
    Rated 5 out of 5 by dalethrip from Very smooth and flavorful stout Very good stout. Best results after about two months in the bottle.
    Date published: 2019-11-23
    Rated 5 out of 5 by Marius from Canadian Adventure This is s complex beer. There are so many flavors going with the wood chips, bourbon and stout. I’ve made it twice. I gave a few out to friends. Some loved it and some did not. It is an adventurous brew. Not for the lighthearted.
    Date published: 2020-04-19
    Rated 4 out of 5 by mike c from Be patient This is a pretty tasty brew and packs a punch. But you must let it sit and condition longer than three months so be aware of this before you buy. But, your patience will pay off with a lotta bang for the buck, enjoy.
    Date published: 2020-06-20
    Rated 5 out of 5 by Chas from Breakfast Stout An excellent stout! I shared some with a Brit who moved here 10 years ago, and he thought it was on par with anything on the other side of the pond.
    Date published: 2020-07-12
    Rated 5 out of 5 by Jeff P from This is gonna be good... Followed recipe and ended up at 1.083, a little low... took a reading 1 week end (curiosity got the best of me!) and it’s down to 1.022, so about 8% already. Tasted the sample and yeah, it already tastes good, nice dark color, even without the chips and maple bourbon! Fermentation was big but never escaped the LBK. Still have few krausen mountains sitting on top but the rest has subsided. It’s gonna be tough waiting another month plus!
    Date published: 2021-02-05
    Rated 5 out of 5 by ionaflute from An Outstanding Stout My first venture back into brewing after a hiatus of 8 years. MrBeer has come along way. It is more complicated than I was used to, but well worth the effort. The first taste prior to bottling had a sharp edge but 3 weeks later it had smoothed out to a dark stout with plenty of flavor. Definitely a beer to sip and savor, but watch out - it's strong!
    Date published: 2021-07-21
    Rated 5 out of 5 by SkippyjonJones from Simple to make and easy to add-on to. Apologies for the novella review but in case anyone is interested in my version: If you have the equipment, I bolstered mine by steeping in mesh bags 1 lb of gambrinus honey malt (helps give some residual sweetness since the maple syrup mostly will ferment out) and 1 lb chocolate malt to use as the wort for boil which adds a lot of character to the provided LMEs. Steeping temp should stay below 168 F for about 30-45 minutes with 2 quarts of water per lb of specialty grain. I also added 1 lb DME for body and 8 ounces of panela sugar (available online or any Mexican grocery - gives a vanilla toffee rum flavor) towards flame-out on the boil and hit 1.110 starting gravity (~13% ABV). I used a little Go-Ferm with the included Nottingham high performance yeast when rehydrating with distilled water and I had no issues with it fermenting dry to ~1.010. I did this in a 3 gal carboy with a blowoff tube for several days as it will be VERY active due to the yeast and fermentables even with an extra 1 gal headspace (the krausen may make a mess in the standard Mr Beer brown keg though you could potentially try a sanitized paper towel in place of the lid for a few days until it calms down to let it breathe... fermentation will be plenty active enough to stave off any infection). Added bourbon barrel maple syrup in secondary and medium toast bourbon-soaked oak cubes (I strained the bourbon off mine to not risk adding alcohol beyond the yeast's 14% tolerance since it was already at 13% and still needs to bottle carbonate). Adding cacao nibs and coffee in the boil is also easy if you want a KBS + maple vibe (I did 1.5 ounces cacao nibs @ 45 minutes and 4 ounces cold brew @ 45 minutes, with the remaining .5 ounces cacao nibs in secondary fermentation). Came out tasting as good as any all grain microbrewery stout with a rich chocolate and coffee presence through easy additions if you have a large stock pot and order a few cheap supplements in specialty grains and DME (and if you have a way to transfer it and secondary ferment it, you can tweak coffee and chocolate there). I also added a tsp of Hershey's cocoa powder @ 45 (some KBS clone recipes also recommended adding dark 70%+ chocolate vs cacao nibs or cocoa) and a tsp baking soda late in the boil to offset acidity but your mileage may vary there. Overall was very pleased with it and would make it again.
    Date published: 2021-01-04
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    Reading up on adding oak chips to homebrew where people will presoak the chips to get rid of the harsh tannins and bitterness. I see nothing in the instructions about this. Are the provided chips pre-soaked and ready to go? Or do they need prep? 

    Asked by: BrewForFun
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