MAPLE COFFEE STOUT: Dessert In a Glass | How to Add Maple and Coffee to Beer | Oven Toasting Oats

Maple, chocolate coffee and vanilla all in the same beer, and it's a stout. This beer is a sweet treat and tastes like heaven in a glass!
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Recipe on Brewfather: https://share.brewfather.app/BWYpAzES...

Recipe for 5 gallons, your efficiency may vary:

"Breakfast of Champions"

8.0% ABV 25 IBU

13 lb Simpsons Maris Otter (72.6%)
1.5 lb Flaked Oats (8.4%)
0.5 lb Oven Toasted Oats (2.8%)
0.5 lb Simpsons Coffee Malt (2.8%)
0.33 lb Weyermann Carafa III (1.8%)
0.75 lb Simpsons Chocolate Malt (4.2%)
0.33 lb Roasted Barley (1.8%)
16 fl oz (473 mL) Maple Syrup at high krausen (5.6%)

Single Infusion Mash at 154 F (68 C) for 60 min, adding dark and roasted grains during the last 15 minutes of the mash.

Water (ppm): Ca: 86, Mg: 7, Na: 26, SO4: 81, Cl: 151, HCO3: 0
Add 3g Gypsum, 2g Epsom, 2g NaCl, and 7g CaCl to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.

60 minute boil
60 min - Add 1 oz (28g) Northern Brewer (8.2% AA)
5 min - Add 1 oz Willamette (3.8% AA)

OG: 1.077

Yeast: Wyeast 1084 Irish Ale (2nd Generation)

Ferment at 65 F (18 C) for 2-3 weeks, raising to 68 F (20 C) at the end of fermentation. Add 16 fl oz (473 mL) of maple syrup at high krausen. Add 4 oz (112g) Cacao nibs at 7 days, add tincture of 2 vanilla beans at 7 days. Add 4 oz coffee beans 4 days prior to packaging.

FG: 1.020
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0:00 Intro and Welcome
0:53 Style Description and Approach
5:34 Recipe
11:10 Brew day
15:11 Fermentation Plan
19:46 Fermentation Follow-Up
21:01 Pour and Tasting Notes
26:40 Potential Improvements
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