Mikkeller Beer Geek Breakfast!

Discussion in 'Homebrewing' started by Misterphinister, Mar 16, 2015.

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  1. Misterphinister

    Misterphinister Initiate (0) Feb 17, 2015 Michigan

    Just picked up the Mikkeller's Book of Beer and it has the recipe for beer geek breakfast. Cannot wait to try this with some amazing locally roasted coffee. Has anyone cloned this beer yet? Wondering if there is any advice or things you guys changed that might be better than the original.

    OG - 1074
    FG - 1017
    7.5% ABV

    5.33 Gallon batch

    Pilsner - 7lb 4oz
    Flaked malt - 3lb 10oz
    Cara Amber 1 Malt - 12.5 oz
    Brown Malt - 12.5 oz
    Pale Chocolate Malt - 12.5 oz
    Chocolate Malt - 6.33 oz
    Roasted Barley - 12.5 oz
    Smoked Malt - 6.33 oz

    Total Malt - 14lbs 14 oz
    Mashing programme - 152 degrees F, 60 minutes

    Hops
    Centennial - 1.75 oz @ 60 min
    Cascade - 0.75 oz @ 60 min
    Cascade - 1.5 oz @ 15 min
    Centennial - 1.5 oz @ 5 min
    Cascade - 0.25 oz @ 5 min

    Yeast - 1056 American Ale
    Temp - 70-73 degrees F

    Misc
    1 pint coffee made with 1.75 oz ground coffee added a few days before bottling.
     
    #1 Misterphinister, Mar 16, 2015
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  2. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    did a story featuring Mikkeller a few years back although unfortunately not up on the website, which featured a clone of this beer:
    http://byo.com/stories/issue/item/2348-beers-from-the-top-of-the-world
    I brewed this clone 3 times since my ex was a huge coffee stout fan. I used a little more smoked malt (1# briess cherrywood) in my last attempt (brewed 4 years ago now) and she thought it was a bit too much, but not by much at all. I thought it was perfect. Also I added the coffee direct to fermenter, but that has to do with my own technique of adding coffee. There are many ways to skin a cat when it comes to getting coffee in your beer. I've actually never added hot extracted coffee.
     
    #2 telejunkie, Mar 16, 2015
  3. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    Flaked malt? Is that unmalted flaked barley?
     
    #3 OldSock, Mar 16, 2015
  4. Scumbag81

    Scumbag81 Initiate (0) Sep 10, 2014 California
    Trader

    FTFY

    Edit: I thought this was beer geek brunch, not breakfast.
     
    #4 Scumbag81, Mar 16, 2015
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  5. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    The one thing I needed to know about this recipe was conveniently undisclosed.

    Whatever coffee Mikkeller uses for this beer is mighty good.
     
    #5 Brew_Betty, Mar 16, 2015
  6. Misterphinister

    Misterphinister Initiate (0) Feb 17, 2015 Michigan

    Not too sure, I just copied the recipe exactly how it appeared in the book.
     
    #6 Misterphinister, Mar 17, 2015
  7. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    FWIW,
    "An oatmeal stout with 25.0% oat-based ingredients and a nice touch of gourmet coffee. A beer that goes extremely well with breakfast.
    Ingredients : Water, malt (pils, oat, smoked, caramunich, brown, pale chocolate and chocolate), roasted barley, flaked oats, hops (centennial and cascade), ale yeast and gourmet coffee."

    So probably oats (given flaked malt is 26% of the grist). Poor editing either way...
     
    #7 OldSock, Mar 17, 2015
  8. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    At least they aren't using weasel poo coffee ie kopi luwak that's in their beer geek brunch.. It did make for a smooth tasting stout, but was not worth the $15 price tag IMO. I enjoyed the beer geek breakfast much more, will have to add this recipe to my 'must brew' list. Thanks for sharing!
     
    #8 Lukass, Mar 17, 2015
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