BrewBlog: Northern Brewer Breakfast Stout
Brewer: Brad Miller
Brew Date: February 8, 2009
Tap Date: March 8, 2009
Yield: 5 gallons
Color (SRM/EBC):
Bitterness (Calc): 20 IBU
BU/GU: 0.5
Calories: 136 (12 ounces)
Conditioning: Bottles
ABV: 2.9%
ABW: 2.3%
Bottling ABV: 3.4%
Batch No: 5
OG: 1.040
OG (Plato): 9.99° P
Reading 1: 1.018  (10 days)
FG: 1.018
FG (Plato): 4.58° P
Real Extract: 5.56° P
App. Atten.: 54.2%
Real Atten.: 44.4%
General Information
Method: All Grain
Cost: $17

A mild, smooth, light-bodied Breakfast Stout from Northern Brewer. Recipe assumes 70% efficiency.


3-8-09: Clean taste, no noticeable off-flavors to me. Slight roastiness that increases as beer warms. Noticeable contribution of lactose sugar which is a mild sweetness, though a hint of what we tasted of Left Hand's Milk Stout on brew day. Not much head formation or retention, but seems carbonated well enough. Will leave another week to condition before cellaring in basement. Can't say I sense the oats' contribution to mouthfeel. Beer tastes very similar to the Dark Mild I brewed and could be said its still on the watery side. Not sure what to do about that, although this is a low alcohol beer.

3-14-09: Had a grolsh bottle and notice a lot more *pop* on opening. Nice tan head formation that eventually disappeared in a minute or so. Very easy drinker but light on flavor.

4-10-09: Have been nursing this beer (Ha! at 2% ABV???) to get a sense of taste over time. I still get the slight roasted barley flavor but that's about it. Can't say I get the oats and I believe the lactose sweetness is fading, if it can at all. Wouldn't think a pound in a light beer would, but it seems I have to drink a lot of it to get more flavor. Maybe that's the point? In any event, this beer is making me think about chloramines in the city water and wonder if that is playing a role here.


Scale Recipe
Enter desired final yield (volume):
Malts and Grains
1.00 pounds Milk Sugar (Lactose)  
1 tsp Irish Moss @ 15 minutes (Boil)  
.33 tsp baking soda (Mash)  
.5 tsp chalk (Mash)  
kosher salt (Boil)  
Wyeast 1056 California Ale — Liquid — fraction of batch #3 yeas
Mash Type: Infusion
Mash PH: 5-5.5
Grain Amt. 6 pounds
PPG: 30.6
Efficiency: 91.8%
Sparge Amt. 3.5 gallons
Sparge Temp. 168° F
Step Description Temp. Time
Saccharification 9 qts @ 165F 150° F 75 min.
Heat infusion 1 cup to raise mash temp to 152 152° F  min.
Heat infusion 2 quarts to raise mash temp from 144F 152° F  min.
Mash Out 2 gallons @ 185F 168° F 10 min.

Toasted oats 1 week before in oven at 350F for 20 minutes. Probably should have toasted longer to get oats to temp as it was not a thin layer in the pan.

Crushed grains myself and mashed with 9 qts of water for a 1.5 qts/lb ratio. Added brewing salts to the mash for the first time to adjust mash pH. Used John Palmer's residual alkalinity spreadsheet and targeted an RA of 180-200. Forgot (?) to add salts in proportion to adjust for dilution when sparging. Not sure if this is necessary or detrimental later on if I do regarding the chalk, which doesn't dissolve easily.

I fear a stuck mash with all these oats. Didn't have a stuck mash but had a wild time maintaining temperature. Will heat the mash tun with total mash water 15 degrees or so above target infusion temp to preheat cooler. 4 gallon first runnings at SG=1.038. Efficiency when all said and done, 86% as preboil gravity is 1.027.

Boiled 70 minutes with one slight boilover, adding lactose at 20 minutes left in the boil, down to 5.3 gallons of 1.040 wort. Lactose is unfermentable for beer yeasts. Hmm...

Put primary in swamp bucket filled with 4 gallons of water as a trial in maintaining temperature. Applied stick-on Fermometer to take beer temperature readings (don't get wet!).

Washed previous 1056 yeast cake and added 1/4 slurry to primary fermenter after aerating wort with O2. Fermentation did not take off as fast as I had hoped but primary was held at a constant 60-62F temperature throughout.

Primed on Day 14 with 3 oz corn sugar, 2 volumes CO2. No secondary.

Suggested conditioning time at room temperature 2-3 weeks.



Primary: 14 days @ 62° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Related Link
Brad's BrewBlogs
All Club BrewBlogs
Romper Red Rye Jan 4, 2014
Saison Iron Brewer 20... Jun 3, 2013
Mild Nov 24, 2012
Centennial IPA Nov 17, 2012
Shark’s Tooth Pacific... Jul 1, 2011
Waldo Lake Amber Mar 12, 2011
Celebration Ale Dec 17, 2010
Belgian Pale Ale Dec 12, 2010
<< <  More  [1] 2 3 4 5 > >>
Brad's Brew Status