I just recently kegged a breakfast stout, brewed about six weeks ago. The reason for deeming this the breakfast stout is because I used oats, maple syrup, and organic espresso in the recipe. The oats were steeped prior to the boil in order to add a fuller velvety mouthfeel. The maple syrup was added during secondary in hopes of imparting some maple notes. I knew I wanted to add espresso to this brew, but I wasn't sure how to go about it. After research various methods (cold extraction, steeping, etc.) I decided to add 3 oz. of cracked espresso beans to the secondary fermentation just 24 hours before kegging.
I brought some of this new libation into the office this week to get feedback from a group of folks that like their coffee. To my delight I think it was pretty well received. Everyone commented on the big fresh upfront espresso flavor. The one element of the brew that I don't think shines through is the maple. I only used 24 oz. and I have read that amounts up to a gallon are frequently needed in order to shine in a dark grain beverage such as a stout. The great thing about this brew is that despite the size of my average brew this one weighs in at a fairly modest 5.3% ABV, which should make it a good option for the upcoming tailgate season.
-HolzBrew
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