I’m back guys! After a several month hiatus from brewing, I’ve decided to return to the mix of things to get some beers on tap for the winter months. I really had no intentions on returning to the game yet. I moved over the summer and there is a novice homebrewer that lives a few doors down. He’s got a handful of batches under his belt. When talking with him and giving him advice, I got the itch back!
I am brewing my 4th go round with my Good Morning Stout with several deviations from the original recipe on Saturday. This is one of my best beers. The biggest adjustment this time around is that I won’t be cold steeping the dark grains. They will be going in the mash with the rest. Here’s the recipe:
MBW’s Good Morning Stout (4)
Batch = 5.5
OG = 1.078
60 minute mash @ 154
Two Row Pale = 6 lb 3 oz
Maris Otter = 6 lb 3 oz
Flaked Oats = 3 lb
Chocolate Malt = 1.5 lb
Roasted Barley = 1 lb
Black Patent = 8 oz
Caramel/Crystal 120L = 5.5 oz
60 minute = 1.5 oz Nugget
30 minute = .5 oz Willamette
0 minute = .5 oz Willamtte
0 minute = 1 oz ground Colombian, ½ oz Costa Rican, and ½ oz Guatemalan coffee (Peet’s)
0 minute = 5 oz Ghirardelli bittersweet chocolate
White Labs 001 California Ale
Rack onto 1 oz ground Colombian, ½ oz Costa Rican, and ½ oz Guatemalan coffee (Peet’s)
Welcome back, man. I kicked a coffee stout a couple weeks ago, and now I kind of want to brew another one after seeing your recipe. I wish I had a nitro setup for just that occasion that I want a coffee stout on tap…
We have stir plates and erlynmeyer flasks full of star san to sell you. we’re also doing 30 minute boils and fermenting at whatever temperature we feel like.
