Oatmeal Chocolate Milk Stout (Brann's Breakfast Stout)

Discussion in 'Complete and Brewed Recipes' started by BrannBrew, Jun 27, 2017.

Help Support The Homebrew Forum UK by donating:

  1. Oct 2, 2018 #21

    Alex.mc

    Alex.mc

    Alex.mc

    Well-Known Member

    Joined:
    Mar 21, 2018
    Messages:
    146
    Likes Received:
    74
    There was a little discussion above about it, but I used Maltmiller's recipe generator to order up all the ingredients. That was a very pleasant experience! No wastage.
     
  2. Oct 2, 2018 #22

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

    Joined:
    Jul 22, 2015
    Messages:
    249
    Likes Received:
    49
    Location:
    Horndean
    I brewed this 26th May 2017 did a split batch keg/bottle according to one of my blog posts on 23rd june 2017 the bottles and I gave big thumbs up. I started drinking the keg 12th June. So should be plenty of time.
    I just used raw, none grounded, ones I got where from the supermarket almost like button shapes, but defiantly checked they were 100% cacao nibs. Coffee was bought ground coffee, just straight up put the grounds in. I how have a coffee grinder so can freshly grind my coffee, which probably wont make a big difference.
    [​IMG]
    Your welcome, I'm pleasantly surprised how this has been received, does want me to make it again.
     
  3. Oct 14, 2018 #23

    Alex.mc

    Alex.mc

    Alex.mc

    Well-Known Member

    Joined:
    Mar 21, 2018
    Messages:
    146
    Likes Received:
    74
    2 weeks of fermentation...... and I seem to be stuck at 1.030?
    Stuck fermentation I assume?
    It was held pretty carefully at 19-22c

    Tasted good, albeit a little sweet, but I assume thats the remaining sugars un-fermented?

    Suggestions anyone? This is my firsat stuck fermentation.
     
  4. Oct 15, 2018 #24

    Kenboy

    Kenboy

    Kenboy

    Active Member

    Joined:
    Apr 22, 2018
    Messages:
    53
    Likes Received:
    10
    I'm still kit brewing but enhancing. My next brew for Christmas I was thinking on a milk stout. Maybe also adding coffee and cacao.

    How much lactose would you recommend I add to a 23l kit? Also what's the best method of when to add?

    Will probably use the mocha porter kit by Young's, or maybe just get a chance Wilko stout then add coffee and chocolate after 7 days in fv.

    Cheers
     
  5. Oct 18, 2018 #25

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

    Joined:
    Jul 22, 2015
    Messages:
    249
    Likes Received:
    49
    Location:
    Horndean
    Sorry, I think ive had a stuck sparge on my latest brew too...It went done from 1:041 to 1:020 in 2 days and has only lost 1 other point since then in 2 days. Ive briefly read up on taking some wort out and using it as a starter for a some new yeast. There are different 'levels' that you can do before doing the starter option, like adgitating the wort again with a sanitized spoon or shaking the vessel, as it could of just rung out of o2.
     
  6. Oct 18, 2018 #26

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

    Joined:
    Jul 22, 2015
    Messages:
    249
    Likes Received:
    49
    Location:
    Horndean
    I added 200 g - lactose 10 min before flameout that was for 15l so something like 300g probably is what you be looking at
     
    Kenboy likes this.
  7. Oct 18, 2018 #27

    Alex.mc

    Alex.mc

    Alex.mc

    Well-Known Member

    Joined:
    Mar 21, 2018
    Messages:
    146
    Likes Received:
    74
    I think I will sanitise, stir thoroughly and re-pitch a new packet of ale yeast and see what happens? I'll rehydrate the yeast first this time rather than just sprinkle.
     
  8. Oct 23, 2018 #28

    Kenboy

    Kenboy

    Kenboy

    Active Member

    Joined:
    Apr 22, 2018
    Messages:
    53
    Likes Received:
    10
    Thanks, but I'm still only on kit brewing, so Im really talking about enhancing what's already in the kit.

    If I was using a 23l kit, at what point would I add the 300g of lactose? would I treat it in the same way as if I was dry hopping?
     
  9. Oct 23, 2018 #29

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

    Joined:
    Jul 22, 2015
    Messages:
    249
    Likes Received:
    49
    Location:
    Horndean
    it would be easier to add it at the start when your making the kit up as its not the most soluble sugar, use hot water to get it in solution.

    adding it later on will cause problems like adding air to the beer, poor solubility etc.
     
  10. Oct 23, 2018 #30

    Kenboy

    Kenboy

    Kenboy

    Active Member

    Joined:
    Apr 22, 2018
    Messages:
    53
    Likes Received:
    10
    Excellent!
     
  11. Oct 25, 2018 #31

    matt76

    matt76

    matt76

    Regular. Supporting Member

    Joined:
    Oct 17, 2018
    Messages:
    336
    Likes Received:
    116
    I *really* fancy having a go at this even though I'm really new to brewing - but I figure what's the worst that could happen.....

    My plan is to halve the batch to fit the equipment I have - couple of newbie questions from when I looked up the ingredients on Malt Miller:
    1. Flaked Oats --> "Flaked oats including husk" will do the job right?
    2. Wheat = Flaked wheat?
    3. "United Kingdom - Brown" = Brown malt right?
    4. Lactose goes in 10 mins *before* end of boil right?

    Cheers,

    Matt
     
  12. Oct 26, 2018 #32

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

    Joined:
    Jul 22, 2015
    Messages:
    249
    Likes Received:
    49
    Location:
    Horndean
    Hi matt, yes to most questions with the oats you could always buy some old fashioned oats from the supermarket if it works out cheaper.
    Otherwise the flaked oats MM provide will do fine.
     
  13. Oct 27, 2018 #33

    Alex.mc

    Alex.mc

    Alex.mc

    Well-Known Member

    Joined:
    Mar 21, 2018
    Messages:
    146
    Likes Received:
    74
    My stuck brew hasn't moved, despite a fresh pitch of yeast, so I boiled up a pound of DME in as much water as was needed, cooled it and stirred it in with a sanitised paddle.
    There seems to be movement in the airlock already within half an hour? We shall see how it goes.
     
  14. Nov 10, 2018 #34

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

    Joined:
    Jul 22, 2015
    Messages:
    249
    Likes Received:
    49
    Location:
    Horndean
    With alot of people seemingly trying my recipe it's inspired?! Me to Brew it agian on my new equipment, I've done a few new brews using my new equipment but it'll also be a good test to see how a Brew turns out that I've done before. I'm holding onto a full keg of red ipa as long as I can do it'll be nice to have a stout to supliment that.
    Also the thought of a Stout and my wifes mince pie(s) at Xmas time made me .
     
  15. Nov 10, 2018 #35

    matt76

    matt76

    matt76

    Regular. Supporting Member

    Joined:
    Oct 17, 2018
    Messages:
    336
    Likes Received:
    116
    Stout & mince pies? Now you're talking!

    Out of interest, what's your new equipment? (Sorry if I've missed a thread about that)
     
  16. Nov 10, 2018 #36

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

    Joined:
    Jul 22, 2015
    Messages:
    249
    Likes Received:
    49
    Location:
    Horndean
    I did have a ace boiler but that was shorting out the entire house electrics so I bought an ss brewtech induction kettle,induction hob and one of those coolers for the mash with a large coil inside.
    Its back to basic but certainly has made it more straightforward process,little fath unlike what I was having with the ace boiler.
     
  17. Nov 14, 2018 #37

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

    Joined:
    Jul 22, 2015
    Messages:
    249
    Likes Received:
    49
    Location:
    Horndean
    So I did the brew with a recovering/dodgy hand. Actually was a nice day doing it instead of just sitting in front of the TV. I oversparged so had to boil it for alot longer to get it down to a vol I was aiming for.

    Did kind of a no chill/slow chill in the fridge inside a sealed keg.
    My tilt measured 1.055 which if it ferments down to 1.011. It would be 85% effencency. Abit weird that was as it first registered 1.046 then jumped to 1.055 for a few hours before it kicked off fermenting.
    Anyway its properly kicked off as its gone down about 20 points already.
    Hopefully it doesn't stall.
     
  18. Nov 23, 2018 #38

    Thomas Pugh

    Thomas Pugh

    Thomas Pugh

    New Member

    Joined:
    Nov 23, 2018
    Messages:
    2
    Likes Received:
    0
    Hi guys, I'll apologise now for my ignorance, but I'm really keen to try this recipe as it sounds like my sort of beer! I'm relatively new to all grain brewing, only done 2 batches so far, which went well. Just a couple of questions though...

    1. Is it 22l of water to add to the mash and it boils down to 15l? My other recipes had a much higher grain to water ratio, so this would be quite a wet mash?

    2. Also, the total hops in this recipe are only 15g which is a lot less than I have used before. Is this normally the case for a Stout, as opposed to pales?

    Many thanks
     
  19. Nov 24, 2018 #39

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

    Joined:
    Jul 22, 2015
    Messages:
    249
    Likes Received:
    49
    Location:
    Horndean
    Stouts only require a small amount of hops, most of the flavour comes from the malts.
    The amount of water for the mash was when I had an all in one system, so did a full volume mash.
    Doing proper all grain you'll probably be looking at 2.5 x the weight of the grain so around 9l then sparge to get your required volume pre boil.
     
  20. Nov 24, 2018 #40

    Thomas Pugh

    Thomas Pugh

    Thomas Pugh

    New Member

    Joined:
    Nov 23, 2018
    Messages:
    2
    Likes Received:
    0
    Brilliant. Thanks for the speedy reply! I'll post how I get on
     

Share This Page