Notes
Adapted from https://www.homebrewersassociation.org/homebrew-recipe/liquid-breakfast-maple-stout/
Also calls for:
3.5 lactose @ 10 min
1 oz natural maple flavor, added at packaging
1.5 oz. (177 mL) vodka
Mash 60 minutes at 156°F (68.9°C), targeting a mash pH of 5.2. Boil 60 minutes, adding hops, lactose, and Whirlfloc as indicated. Chill to 65°F (18.3°C), pitch yeast, and ferment to completion.
One to two days before packaging beer, prepare coffee. Grind whole coffee beans using a coarse grind setting and add to a large French press. Add 1.5 oz. vodka and stir to sanitize. Heat 1.3 cups reverse osmosis water to 165°F (73.9°C) and add to French press. Refrigerate 1–2 days.
Add coffee and maple flavor at packaging.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 3.00 lb |
Pale Ale Dry Malt Extract (US) |
Boil |
54.86% |
| 9.00 oz |
Chocolate (US) |
Mash |
10.29% |
| 7.00 oz |
Bonlander Munich 10L (US) |
Mash |
8.00% |
| 6.00 oz |
Roasted Barley (US) |
Mash |
6.86% |
| 5.50 oz |
Carafa II (DE) |
Mash |
6.29% |
| 3.50 oz |
Victory (US) |
Mash |
4.00% |
| 3.50 oz |
Vienna (US) |
Mash |
4.00% |
| 3.50 oz |
Flaked Oat (US) |
Mash |
4.00% |
| 1.50 oz |
Acidulated (DE) |
Mash |
1.71% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 0.80 oz |
Glacier - Pellet |
Boil |
60 Minute(s) |
5.5% |
32.02 |
| 0.40 oz |
Willamette - Pellet |
Boil |
5 Minute(s) |
5.0% |
2.90 |
Yeast
| Name |
Attenuation |
| White Labs WLP007 Dry English Ale Liquid Yeast |
70% - 80% |
Other
| Name |
Amount |
Use |
Time |
| Coffee |
3.50 tbsp |
Keg |
0 Minute(s) |
| Whirlfloc Tablet |
1.00 each |
Boil |
10 Minute(s) |
Mash Schedule
| Temperature |
Time |
| 156 F |
30 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 65 F |
14 Day(s) |
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