Breakfast Stout (coffee stout)



Wake up to that big coffee aroma. Smooth and creamy mouthfeel. Rich and fulsome, creamy mocha, deeply satisfying.

Stout or Porter Fresh Wort
200g Chocolate malt grain
100g Roasted Wheat malt
15g Styrian Goldings Hops (steeped)
1 Cup of good ground coffee beans.
Ringwood Ale Yeast (WY1187), MJ M36 or Safale S-O4

1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place grains in 1 litre of hot tap water and steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Bring grain wort (liquid) to the boil, turn off the heat and add 15g of Styrian Goldings in a boiling bag and allow to steep for 10 minutes.
5. Add ground coffee beans to a coffee plunger and cover with 500ml of 80°C water. Allow to steep for 10-15 minutes.
6. Remove hop sock and pour both grain/hop wort and coffee liquid into the fermenter. Add the fresh wort and top up with water (use some cold water if necessary from the fridge) to 20L at 20-25°C and stir vigorously for 5 minutes.
7. Add Ringwood Ale Yeast (WY1187), MJ M36 or Safale SO4 seal fermenter and store in cool conditions

Beer

Mead

Spirits