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Brunch Stout Extract Kit w/ Specialty Grains


SKU# U0930

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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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Brunch Stout Extract Kit

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  • Brunch Stout Kit Extract with Specialty Grains
Product Details

Brunch: a portmanteau of "breakfast" and "lunch". Brunch Stout: a collision of brunch as a particularly indulgent meal time, and a particularly indulgent stout. 60 IBUs, loaded with sumptuous malt, acidic and tangy coffee, and wildly fruity Candi syrup, this is a stout that does not know when to stop. There's something here for every interpretation of this decadent mid-cycle ritual, from the sweet to the savory, the simple to the intricate. Explore the limits of American-style stout as you know it with your new deviously delicious companion.

Additional Information
Beer Kit Yield5 Gallons
Recipe and InstructionsClick Here for Brunch Stout Extract Kit Brewing Instructions
Regional StyleUSA
Original Gravity1068
Total Time to Make6 weeks
4.9 / 5.0
29 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
This is the fourth time I’ve brewed this kit. It’s a winner every time.
September 28, 2017
2 months ago
Pretty Darn Good...
My wife bought me this kit for a fathers day gift. I do enjoy stouts but due to the inherent nature of stouts, they are drank differently than most beers (i.e. you can't / won't drink more than 1-2 per session). I can't say I would have bought this kit if I had the choice per se, but I am glad she bought it for me. I did this recipe "by the book" with the exception of doing a full boil of approximately 6.25 gallons, and only using 2 OZ of supplied coffee (it smelled very dark) and did another 2OZ of mild red can Folgers. I highly recommend using a hop bag for the coffee addition. Although steeping grains aren't "mashable", I did 45 minutes at 154° with the steeping grains, then proceeded per directions. I didn't add any extra fermentables, but somehow my OG was WAY over at 1.081 (not a big deal). I fermented with a 2 liter starter of Wyeast 1028 London Ale and fermented a little warm at about 69-70 degrees. I checked gravity after 1 week and it was 1.022, after another 3 weeks I rechecked and it was FG of 1.022, so 1 month primary. I racked to a keg and let sit at 10PSI / 36° for 2 months. Today was first tasting and it is a very please beer. Be advised it is VERY coffee forward. The typical cocoa / chocolate notes are more restrained. For a stout it has a clean finish crisp finish without a "heavy" mouthfeel that you can get with many stouts. I think this beer on nitro would be interesting. Anyways this beer came out to 7.6% ABV and it's quite good, but for those who don't like coffee I'd consider using half of the recommended amount, or possibly add exspresso / cold brew to taste.
September 1, 2017
Great beer.
My favorite stout kit. Great with or without the coffee addition.
May 2, 2017
1 year ago
Really good stout if you like coffee. Goes good with chocolate truffles at the end of a great meal
February 21, 2017
1 year ago
Have made this extract kit a couple of times and love it It ages well also
December 29, 2016
over 2 years ago
Very Active Fermentation and Very Delicious Result
This brew started out on a challenging note, with the yeast a bit too happy and a blocked up air lock (and a swelled beyond recognition fermenter). I made a quick fix with a blow off and it remained very active for 3+ days. I left it in primary for 2.5 weeks, then cold crashed and bottled for 3 additional weeks. The end result is one of the very best stouts I have had and one that I want to keep all to myself. This will have a permanent spot in my annual rotation from now on!
December 26, 2016
1 year ago
The Morning After
The beer at this point is still bottle conditioning but through the boil, in the carboy it smelt wonderful! I can't wait to try this dark beast I named, "The morning after."
March 28, 2016
Brunch Stout Extract Kit w/ Specialty Grains
I was expecting this to a be a clone of Founders Breakfast Stout.....not even close but still a good beer. I would recommend doing the coffee for only 5-7 minutes. I did mine the full 20 and thought it added too much coffee and bitter flavor. But its still a good beer!
February 15, 2016
Response from Northern Brewer
Thanks for the review! It's really a cone of that specific brew, though I guess the name kind of suggests it, so I'm sure other brewers will appreciate that distinction. I do the same thing whenever adding coffee to the boil, it does not need much time for lots of coffee flavor. Let us know if we can help with anything!
November 21, 2016
Northern Brewer
Brunch stout
Very good in fermentor right now.
December 8, 2015
Coffee in your Face
First things first the 3lb of steeping grains just barely fits in the steeping bag NB supplies in the kit, do yourself a favor and just by one more muslin bag for the $1 you will thank yourself. I bought an extra bag as other had mentioned this allows the grains to have a higher surface area with the steeping water once the grains swell during the 20min steep. I steeped the full 4oz of beans that I ground coarsely once the boil was below 190 degrees for 12 min. The coffee flavor is strong as you would expect for a flame out addition but it not too much, this is what this beer is a strong coffee flavored beer, not a stout with a hint of coffee. This is a coffee in your face kind of stout. If you want less coffee steep the coffee beans for a shorter period of time like less than 5 min. I have had the beer in the primary for about 5 weeks now and plan to bottle in another week. My yeast reached full attenuation target without a problem in about 8 days.
November 4, 2015
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Browse 6 questions Browse 6 questions and 12 answers
How and when are the coffee beans added? In a muslin bag?
O R on Mar 17, 2016
BEST ANSWER: The coffee beans were ground coarsely and added at the end of the boil off the stove. I let them sit for 15/30 min prior to cooling with my wort chiller. And I put my stuff straight in the Carboy with no muslin bag. I filter it out on my transfer to the secondary. Hope this help! Cheers!
Has anybody tried substituting cold brew in the secondary? Instead of adding the beans at the end of the boil? If so, how much cold brew would you add?
O R on Sep 19, 2016
BEST ANSWER: I do not know of anyone specifically that has done this, but I see no reason why you could not. I would make a small amount of cold brew coffee and add it to the secondary, a little at a time. This way, you can add just the right amount to your preference.
The bag that the kit comes with says it is 4 oz. but it actually measures out to be 3 times that amount at 12 oz. Are you supposed to use all 12 oz or just 4 oz? Thanks
John S. on Apr 10, 2016
BEST ANSWER: Hello John,

Thank you for choosing Northern Brewer! That sounds like a mistake on our part. One of the members of our production team must have over filled the bag with coffee. You will just want to use the 4 oz. rather than the whole 12 oz. I hope that this helps!
anyone have a final gravity ?
J O on Mar 8, 2016
BEST ANSWER: The final gravity would probably be close to 1.014-1.018, somewhere like that. This will vary depending on the yeast used. You can usually count on 70-75% attenuation. -Mike W, Northern Brewer
What is the approximate ABV ?
J C on Nov 29, 2015
BEST ANSWER: Original gravity is 1.068, so depending on the attenuation of the yeast, it should end up between 6 and 7 percent abv. To calculate an approx. abv of any recipe, move the decimal in the original gravity two places to the right and drop the 1. This will get you close. Cheers!
The instructions say to only boil 2.5 gallons of water for the wort and add 2+ gallons of water to the primary to get to 5. What's the reason behind this?
A shopper on Oct 25, 2017
BEST ANSWER: Usually it's to make it easer for people with equipment limitations. You can use a smaller kettle when boiling and you need less heat, making it more likely you can boil on a stove top. Also it's quicker and easier to cool the wort since you're adding cool/cold water instead of having to chill 5+ gallons.

The disadvantages of a partial boil are you tend to get a slightly darker wort, but that's not an issue with stout like this. There is also slight difference it hop utilization, with full volume boils being more efficient at extracting hop bitterness. I assume that's been considered in the recipe design so that's also not an issue.

I did this recipe starting with 5.5 gallons of water and otherwise followed the recipe (same amount of hops) and it tuned out great.

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