Breakfast Stout
Date: Mon, 07 Apr 2003 19:16:22 -0500
From: Matthew Arnold
Subject: Re: Advice on Mocha Java Stout

> I have a Mocha Java Stout in secondary, and am in need of some of the
> collective wisdom as to how to get the java in, and how much to use.

Heres a datapoint:

I brew a stout that I call "Breakfast Stout" because it contains espresso
and oatmeal. Heres the grain bill for a five gallon batch:

7.5# English Pale Ale malt
1# English 55L Crystal
1# Briess Roasted Barley
.5# Weyermann Melanoidin malt
1# Quaker Quick Oats

When I keg it, I first add two pots (16oz total--these are the little
four-shot espresso pots) of espresso to the keg and rack the beer on top of
it. At first, there will be a very noticable espresso flavor. Soon, it
melds in nicely with the roasted barley, etc., and mainly leaves a
wonderful coffee aroma.

My wife loves this beer and I like it too!

Matt (resubscribed and delurking)

Breakfast Stout