Above is the label for my Rotund Breakfast Stout. This is an original creation and my first all-grain homebrewed bier. This is an excellent session bier, and a fine example that shows off the versatility of the Oatmeal Stout style.
Here's the Recipe
5# Marris Otter
.8# Quaker Whole Oats, toasted to the color of Caramel 60 malt
.625# American Chocolate Malt
.5# British Roasted Barley
.5# Caramel 60
.5# Carmel 120
Mash at 155 degrees F.
1.2 oz Kent Golding hops boiled for 72 mins.
Pitch 1 packet Safale S-04
IBUs 26
SRM 40
S.G. 1.039
F.G. 1.015
ABV 3.3%
Fermentation of this low alc. bier only took about 4 days. My final gravity finished a little high, but I'm hoping it'll drop a couple of points in the secondary. This is the clearest bier I've brewed thus far, the yeast accounts for that. The Hydrometer sample tasted great, lots of roasted coffee flavors!
