BREAKFAST STOUT BREW WITH THE GRAINFATHER

In this video I show my method for maintaining high BH EFF whilst almost filling the grainbasket! BREAKFAST STOUT (ENGLISH STYLE) BATCH SIZE 25L / 6.6 US GALLONS BH Efficiency: 75.00 % Boil:- 60 Mins Mash in :- 60 mins @ 70 deg c / 158 deg f Mash out:- 10 mins @ 75 deg c / 167 deg f ABV :- 7% Est OG : 1,076 Est FG: 1,023 5.39 kg / 11.88 lbs Pale Ale 64.4 % 0.55 kg / 1.21 lbs CHÂTEAU OAT 6.6 % 0.44 kg / 0.97 lbs Unmalted "Large" Oats 5.3 % 0.42 kg / 0.92 lbs Roasted Barley 5.0 % 0.39 kg / 0.85 lbs Carafa Special II (Weyermann) 4.7 % 0.22 kg / 0.48 lbs Wheat Malt 2.6 % 0.22 kg / 0.48 lbs Carafa Special III (Weyermann) 2.6 % 0.17 kg / 0.37 lbs Caramel/Crystal Malt - 80L (157.6 EBC) 2.1 % 0.16 kg / 0.35 lbs BLACK Malt (1301.0 EBC) 2.0 % Boil additions 25.12 g / 0.88 oz Warrior [16.10 %] - Boil 60.0 min 29.8 IBUs 27.61 g / 0.97 oz Archer [4.30 %] - Boil 15.0 min 4.3 IBUs 92.39 g / 3.25 oz Chocolate (Boil 10.0 mins) 400g / 14.10 oz Milk Sugar (Lactose) 4.7 % - Boil 10 min 76.09 g / 2.68 oz Ground Coffee (Boil 0.0 mins) 2.0 pkg Liberty Bell (Mangrove Jack's #M36) Yeast 76.09 g / 2.68 oz Ground Coffee - Cold infuse overnight in just enough water to cover, filter out the coffee and add during bottling/ kegging. An "aeropress" is ideal for this process. Channel links:- facebook.com/groups/Brewbeer https://www.teespring.com/stores/davi... Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae