Breakfast Stout Eh
Breakfast Stout Eh
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Breakfast Stout Eh is a massive imperial stout built for cold mornings, slow nights, and anyone who thinks breakfast flavors belong in a glass. St. Patrick’s Irish Stout extract, Bewitched Amber Ale extract, Robust LME, Booster, Nugget hops, Fuggle hops, Nottingham yeast, oak chips, maple syrup, bourbon, cracked Sumatra coffee beans, and bittersweet baker’s chocolate come together for a rich, warming stout loaded with roast, malt, coffee, chocolate, oak, and maple-bourbon character.
- Imperial breakfast stout character with coffee, chocolate, maple, bourbon, and oak
- Rich malt depth from stout extract, amber extract, Robust LME, and Booster
- Balanced bitterness from Nugget and Fuggle hops
- Huge 11% ABV finish built for slow sipping and extended conditioning
Roasty, bold, and dangerously smooth, this is a serious stout for brewers who want big breakfast-stout flavor with maple-bourbon attitude.
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Your Brew Breakdown
Everything you need to craft your perfect brew
STORY
Overview: Breakfast Stout Eh is a massive imperial stout brewed with St. Patrick’s Irish Stout Brewing Extract, Bewitched Amber Ale Brewing Extract, Robust LME, Booster, Nugget hops, Fuggle hops, Nottingham yeast, oak chips, maple syrup, bourbon, cracked Sumatra coffee beans, and bittersweet baker’s chocolate. It delivers roasted coffee, dark chocolate, maple-bourbon warmth, oak character, rich malt depth, and a huge 11% finish.
PROFILE
Tasting Notes: Expect a dark, full-bodied imperial stout with roasted malt, coffee, bittersweet chocolate, maple sweetness, bourbon warmth, oak character, and a smooth malty finish. It is rich, strong, and built for slow sipping.
IMPORTANT BREWING NOTE
High-Fermentation Activity: This recipe contains a lot of fermentables and may ferment aggressively. Place your fermenter somewhere safe in case foam or liquid escapes during fermentation.
Chocolate Note: Add the bittersweet baker’s chocolate off heat after the hop boil and stir until melted before adding the brewing extracts and Robust LME.
Maple Bourbon Oak Coffee Note: The oak chips and cracked Sumatra coffee beans are soaked in maple syrup and bourbon, then added to the fermenter on day 15.
Strong Beer Note: This is a very strong imperial stout. It may taste sharp, hot, or young early on, but extended conditioning helps the roast, coffee, chocolate, maple, bourbon, oak, and alcohol character smooth out.
WHAT YOU GET
- 1 Can St. Patrick’s Irish Stout Brewing Extract (HME)
- 1 Can Bewitched Amber Ale Brewing Extract (HME)
- 1 Packet Robust LME
- 2 Packets Dry Brewing Yeast under the lids of the Brewing Extract
- 1 Packet Booster
- 1 Packet Nugget Hops
- 1 Packet Fuggle Hops
- 2 Packets Oak Chips
- 1 Packet Nottingham Dry Ale Yeast
- 4 Muslin Hop Sacks
- 1 Packet No-Rinse Cleanser
YOU PROVIDE
1/2 cup Maple Syrup
1/2 cup Bourbon
2 oz Sumatra coffee beans, cracked
1 oz Bittersweet baker’s chocolate
FOR FANS OF
Founders Canadian Breakfast Stout
Imperial breakfast stouts
Coffee and chocolate stouts
Maple-bourbon barrel-style beers
BREW SPECS
BREW TIME
Brew Day: About 90 minutes
Fermentation: 3 weeks
Maple Bourbon Oak Coffee Addition: Day 15
Carbonation and Conditioning: 4–6 weeks
Best Enjoyed: After 8–12 weeks total, or longer
Conditioning Note: Big imperial stouts continue to improve with time. Longer conditioning helps the coffee, chocolate, maple, bourbon, oak, roast, and alcohol warmth blend into a smoother finished beer.
WHY THIS RECIPE
Why Brew It: This recipe is built for brewers who want a huge breakfast-style imperial stout packed with coffee, chocolate, maple, bourbon, oak, and rich malt flavor. It is bold, warming, complex, and made to reward patience.
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