Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 4.5 gallons of strike water to 165°F (to achieve a mash temp of ~152°F when grains are added).

Heat water

Add crushed grains and flaked oats to the mash tun. Stir thoroughly to avoid dough balls and ensure even temperature. Target mash temperature: 152°F (67°C). Hold for 60 minutes.

Optional: perform a 10-minute mashout by raising mash temperature to 168°F (76°C) to improve lauterability.

Recirculate first runnings until clear, then vorlauf and collect wort. Sparge with 2.0 gallons of water at 170°F (77°C) until you collect ~6.5 gallons total pre-boil wort.

Bring the collected wort to a vigorous boil. Total boil time: 60 minutes.

At 60 minutes (start of boil): add 1.0 oz Northern Brewer hops (bittering). Add Irish moss with 15 minutes left in boil (optional).

At 10 minutes remaining: add 0.5 oz Willamette hops (aroma). Add the lactose at 10 minutes remaining to ensure it dissolves and does not ferment (lactose is non-fermentable and adds sweetness/mouthfeel).

At flameout: turn off heat and allow the wort to sit for 5 minutes. Chill rapidly to yeast-pitching temperature (around 66-68°F / 19-20°C).

Transfer chilled wort to a sanitized fermenter, leaving behind trub. Top up with water if necessary to reach 5.25 gallons of wort in fermenter (target batch size: 5 gallons).

Aerate the wort thoroughly (shake, splashing, or use an aeration stone) and pitch the yeast package at 66-68°F (19-20°C).

Primary fermentation: hold at 66-68°F for 5–7 days or until the majority of active fermentation subsides.

Secondary (optional) or after primary slows: add cracked roasted coffee (in a sanitized mesh bag) and the split vanilla bean (scraped seeds and pod) to the fermenter. For a pronounced coffee/vanilla aroma and flavor, leave additions in contact for 3–7 days, tasting daily. If you prefer a lighter profile, 2–3 days may be sufficient.

After desired contact time, remove coffee/vanilla. Monitor final gravity; target FG around 1.018–1.022 depending on attenuation and lactose content.

If bottling: prepare priming sugar by dissolving 3.0 oz of corn sugar (dextrose) in 8 oz boiling water, cool and add to sanitized bottling bucket. Rack beer onto priming solution, gently mix, and bottle. Cap and condition at room temperature for 2–3 weeks.

If kegging: transfer to a sanitized keg, carbonate to 12–14 psi at 38°F (approx. 2–2.5 volumes CO2) or force-carbonate to desired level. Cold-condition for several days to let flavors marry.

Cold condition the beer for an additional 1–2 weeks if possible to round flavors and allow sediment to settle.

Taste and adjust future batches as desired: increase or decrease coffee contact time for stronger/weaker roast character, add additional vanilla beans for more vanilla, or adjust lactose quantity for sweetness and mouthfeel.

2-row pale malt (crushed)

Munich malt (crushed)

Flaked oats

Roasted barley (not chocolate)

Chocolate malt

Black patent malt

Caramel/Crystal 60L

Lactose (milk sugar)

Northern Brewer (bittering)

Willamette (aroma)

English ale yeast (e.g., Wyeast 1968 or White Labs WLP002)

Irish moss (fining, optional)

Roasted coffee beans (coarsely cracked)

Vanilla beans (split and scraped)

Brew water (treated to moderate sulfate/chloride ratio)

Priming sugar (for bottling)

Founders Breakfast Stout

Make Founders Breakfast Stout Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Founders Breakfast Stout

Descriptors

Tasting Notes

Food Pairings

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