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Brunch is like breakfast, except you get maple sausage and more calories. This stout is like a stout you may have had from a brewery across the pond that makes great American-style beers, except it’s better. Let’s admit it - sometimes the homebrew is better than the commercial version. Loaded with hops, coffee, roast, really dark Candi sugar, all the good stuff. Finish it off with a bloody Mary and a High Life chaser.
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Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Brunch Stout All-Grain Kit Brewing Instructions Regional Style USA Original Gravity 1068 Total Time to Make 6 weeks
5.0 / 5.06 ReviewsOne of a kindI just kegged and bottle some of this stout. I put in pure maple syrup for bottle and keg conditioning. It is has a great coffee flavor and sweet taste right now. I will update once I it is ready to go in about three weeks.December 3, 2015PromisingIn the fermentor, and heavily anticipated. Beautiful dark wort with awesome aromas. Will update once finished.September 25, 2013Very smooth, great coffee flavorEverything about this beer has been awesome. Brew day smelled incredible between the malt and the coffee grinds. Even the fermentation smelled great. Flavor after a week in the bottle was a bit hot with a lot of coffee flavor. After week 3, the coffee flavor mellowed out and has a very smooth taste to it, with a dark brown head. This stout gets smoother with each week it's been in the bottle but it's hard not drinking them all.October 7, 2013Great beerEverybody loved this beer. I used the all grain kit and brewed it using the BIAB method.January 29, 2016Ages Well... and would brew againDid a double batch with a friend in early November 2015. I've let the beer age a keg in the fridge for the last few months... The beer is very malty and the coffee flavor fits right in with the roasted malts. Initially when I had kegged the beer the coffee flavor was very prominent, but now it has mellowed but still tasty. Unlike a lot of other coffee stouts that I have tried from local breweries, this one doesn't have the acidity - mainly because I put the coffee in while the I was cooling the wort.April 19, 2016Best beer I've ever madeOK. I'm not a novice. I've done ~100 beers. About half are all grain. This might be the best beer I've made. - I had a desire to make a clone similar to Ballast Point's Victory at Sea. This is it. I added 3 vanilla beans to the secondary. It's dark and has just the right amount of coffee. It has the tangy-ness of the dark syrup. BTW, I put this on nitro. Awesome.Only downside...caffeinated coffee! If you want to drink lots, then use decaf beans. I'll brew this again.January 19, 2016
Browse 3 questions Browse 3 questions and 9 answersWould you recommend using a blow off tube for the first part of primary for this kit?BEST ANSWER: If you are using safale 04 I definitely recommend a blowoff tube. I've made 15+ brews with this yeast and it's been crazy more times than not. With a good wort and oxygen level it can attenuate a beer down in 2-4 days of vigorous fermentation. If you primary at the lower end of the temperature spectrum it will be less vigorous-but take longer. Cheers! Hope this helps! PaulI have the yeast in the fridge and the hops in the freezer. Do I need to keep the syrup in the fridge or freezer? Or just room temperature?BEST ANSWER: I try to have as little time between kit arrival and brewing.
I put the yeast in the frig immediately, and then leave the rest in a cool, dark place for up to two weeks before starting the boil.
A few notes: might need to do a tertiary fermentation if you do a good job in getting the complex carbs out of the all grain kit. Definitely do a secondary. I finally kegged after just over nine weeks (in total) of fermentation.
This is a "chewy" stout that is great on a cold winter day watching sports. Just don't drive after a few!Does this have a maple taste to it? If I wanted to add a little maple syrup flavor what would be the best way to do it?BEST ANSWER: No maple taste. Very intense, bitter, coffee flavor that everyone seemed to like, however, next time I would not add the grounds to hot water, it had a hint of coffee that's been on the burner too long.
As for your question, I would wait to add maple syrup until after primary fermentation is done, after transferring to a secondary. What I'd personally recommend is drawing off a gallon into a separate jug, and add a small amount of syrup, mix, let it sit for a day or two and then taste it. And keep adding until you get the taste right. Then you can extrapolate the perfect amount to add to the remaining 4 gallons and not run the risk of over-flavoring it.