0 of 5 (0 reviews)
I read this flavor description of the Kentucky Breakfast Stout and I knew I had to make a recipe out of it:"Aromas of sweet-malt like molasses, cocoa, dark roasted coffee, toasted/burnt bread. Taste is very malt-forward (so rich coffee roasted barley and cocoa flavors - but also - an oppressive sugar load). Nicely, this brew, clocking in at 12.3% alcohol, manages to NOT taste "boozy" (the totally sugar masking that). Mouth-feel is creamy and full." Enjoy!
COPYRIGHT: This recipe is the property of SteveTC and has been released under the CC Attribution-NonCommercial-NoDerivatives 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
| Vendor | Name | % | Actions |
|---|---|---|---|
| WF | Bourbon Aged Cream SC | 0.3 | |
| WF | Brazilian Coffee SC | 0.8 | |
| WF | Cocoa SC | 0.9 | |
| WF | Crispy Coffee SC | 0.6 | |
| WF | Molasses SC | 0.9 | |
| WF | Nanaimo Bar SC | 1.5 | |
| WF | Roasted Pecans & Cream | 0.7 | |
| WF | Sesame Dough SC | 0.6 | |
| Conditioning Time: 8 Days Total Flavor: | 6.3% | ||
Formulations
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