Mikkeller’s Beer Geek Breakfast Stout clone

Mikkeller’s Beer Geek Breakfast Stout clone

(5 gallons/19 L, all-grain)
OG = 1.080   FG = 1.023
IBU = 86   SRM = 64   ABV = 7.5%

Mikkel, Mikkeller’s gypsy brewer, says what truly makes this beer special is, “The coffee. The way of adding coffee gives the beer a fresh true coffee aroma and flavor.”

Ingredients
7 lbs. (3.2 kg) Pilsner malt
2 lbs. 3 oz. (1 kg) flaked oats
2 lbs. 3 oz. (1 kg) oat malt
1 lb. 2 oz. (0.5 kg) Belgian caramel Munich malt (45 °L)
10 oz. (0.27 kg) smoked malt
1 lb. 2 oz. (0.5 kg) brown malt
12 oz. (0.34 kg) pale chocolate malt
1 lb. 2 oz. (0.5 kg) chocolate malt
1 lb. 2 oz. (0.5 kg) roasted barley (450 °L)
12.3 AAU Centennial hops (90 min.) (1.4 oz./39 g at 8.8% alpha acids)
8.7 AAU Chinook hops (90 min.) (0.7 oz./20 g at 12.4% alpha acids)
2.8 AAU Cascade hops (90 min.) (0.4 oz./11 g at 7% alpha acids)
7 AAU Cascade hops (1 min) (1 oz./28 g at 7% alpha acids)
1.5 oz. (43 g) ground coffee
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
Mash in at 153 °F (67 °C) and hold for 75 minutes. You may want to add in a handful or two of rice hulls to aid with the lautering process. Lauter slowly to account for the high levels of glucans in the mash. Boil for 90 minutes, adding hops as indicated. Cool, aerate, and pitch yeast, fermenting between 68–72 °F (20–22 °C). Two days prior to bottling or kegging, add the ground coffee to a 1-L French press for hot extraction of the coffee. Press off and very gently pour into the fermenter. Two days later, bottle or keg as normal.