Breakfast stout?

Oatmeal stout time :) Does it count as a breakfast stout if it has oatmeal, and the flavor of coffee and chocolate without the adulterating presence of either?

Batch #89
Oatmeal stout
5 gallons

8 lbs California 2-row malt
1 lb Flaked Barley
1 lb Flaked Oats
14 oz Black Roasted Barley
3.5 oz Chocolate Roast Malt
3.5 oz Coffee Roast Malt

0.25 oz El Dorado 15.3%aa (60 min)
1 oz Willamette 4.8%aa (20 min)

White Labs Irish Ale Yeast (WLP004), 1.5L starter

Water: RO with 12 g chalk, ~2 g sodium chloride (assuming the chalk also has some gypsum in it...we'll see. I really need to get my water chemistry stocks together)

OG: 1.055
FG:
ABV:
IBU: ~30

Mash in with 16 qts water to 152F. Rest/stir for 1 hour. Batch sparge to collect 6.5 gallons (I came in slightly under 6.5 gal at 11.8P). Boil 1 hour, chill, pitch yeast. I ended up with 5 gallons in the fermenter after transfer losses.

Another hopulent red...

Red + Green = Delicious

Batch #88 

(for 3.5 gallons)

7 lbs California 2-row malt
0.5 lb British 50-60L
0.25 lb British 70-80L
0.25 lb British 135-165L
2 oz Black Roasted Barley
0.5 oz Chocolate Roast Malt
0.5 oz Coffee Roast Malt

0.5  oz El Dorado 15%aa (60 min)
0.5  oz El Dorado 15%aa (20 min)
1 oz Falconer's Flight 15%aa (2 min)
1 oz Cascade 5.8%aa (2 min)
1 oz Falconer's Flight 15%aa (dry hop)

White Labs Irish Ale Yeast (WLP004), no starter :(
Water: RO with 1.5 tsp gypsum, 0.5 tsp epsom; 0.25 tsp sodium chloride

OG: 1.058
FG: 1.008
ABV: 6.5%
IBU: ~75-80

Mashed in with 10 qts to 145F (apparently) and held 90 min. Batch sparged with 14 qts to extract  5 gallons. Boiled 60min, chilled, pitched yeast.

Unreproducible

Because moving is super-fun, all of my scales, spoons, and cups were in a box 100 miles away from brew day. This beer will be delicious, but will not make an encore performance.

Batch #87 doesn't need a name.

10 lbs or so California 2-row malt
1 lb CaraRed malt
1 lb Rye malt
1 ounce-sized fistful of El Dorado 15%aa (45 min)
1 ounce-sized fistful of El Dorado 15%aa (30 min)
2 ounce-sized fistfuls of El Dorado 15%aa (5 min)
2 ounce-sized fistfuls of El Dorado 15%aa (1 min)
White Labs San Diego Super Yeast (WLP090), 1.5L starter
Water: RO with ~1/4tsp each gypsum and epsom; pinch of calcium chloride and sodium chloride.
OG: 1.060
FG:
ABV: 4.7%
IBU: several.

Mashed in to 150F, held 60 min. Batch sparged to extract 6.5 gallons. Boiled 45min, chilled, pitched yeast starter and walked away.

Merced brews!

Kegged 7/12. Tart, spicy, perfect for central valley summers.

Back after a six month long brewing hiatus! Aiming for a light, faintly tart, summer refresher. A few hiccups solved by a trip to the hardware store, but otherwise great to be back at it.

Batch #86
Something light and quaffable for the valley heat.

7 lbs California 2-row malt
1 lb Acidulated malt
1 lb Flaked wheat
1oz Cascade, 5.8%aa (30 min)
1oz Cascade, 5.8%aa (5 min)
White Labs Belgian Saison Blend (WLP568), 1.5L starter
OG: 1.044
FG: 1.008
ABV: 4.7%
IBU: ~20

Mashed in with 3 gallons water to 150F, held 60 min. Batch sparged with 4 gallons water at 170F. Extracted 6 gallons at 10.5P. Added 1/2 gallon filtered water. Boiled 1 hour, chilled, started fterment at in fridge set to 64F, pulled out a couple days later, let rise to 90-95F during the mid-week heat.

Black

I originally was planning this as a coffee stout. Then I looked at how much roast malt is in here - this recipe maxes out the color calculators, since anything beyond about 40 SRM is just slightly darker black.

Batch #85
Extra stout

10 lbs Maris Otter
~1 lb Golden Promise (end of the sack)
1.5 lbs British black roasted barley
1 lb Flaked barley
1 lb Flaked oats
12 oz British chocolate malt
10 oz British crystal 70/80
4 oz British pale chocolate malt
1 oz Magnum/Apollo mix @ 15.1%AA, 60min
1 oz El Dorado @ 15.3%AA, 5min
4 oz Lactose, 5min
1 tab whirlfloc
11.5g dry yeast, US-05
OG: 1.075
FG:
ABV:
IBU: ~55


Mash in with 5 gallons water to 148~150F, hold for 75 min. Fly sparge with 4 gallons water at 170F. Extracted 7 gallons at 16P (~1.064). Boil 1 hour, chill, ferment at 68F.

Episode II

Trying again. Expecting this one to turn out a little sweeter... and carbonated at the end.

Batch #84
Helldorado Clone Second Attempt, for 3 gallons

8lbs Golden Promise
1lb German Pilsner
4 oz American Crystal 15L
2 oz American Victory
1.5lbs Buckwheat Honey (sourced locally in CA Central Valley)
0.25 oz El Dorado, 15.3%AA (60m)
0.25 oz El Dorado, 15.3%AA (15m)
0.5 oz El Dorado, 15.3%AA (1m)
Whirlfloc, 10m
1/4 tsp CaCl2, in mash
WLP090 - San Diego Super Yeast, 1.5L starter
OG: 1.085

Mashed in with 11qts spring water at 150F for 60min. Initial mash pH ~5.7 (thanks, Jay!). Batch sparge with 9qts to collect 4 gallons at ~14P. Boiled 90min, chill to 66F, oxygenate using compressed O2 for ~1min. Pitch yeast and ferment between 66 and 70F.

Mead again

Update 6/27/14 - Spiked with metabisulfite, backsweetened with 3 oz of buckwheat honey (what I had,...wish it were orange here), added a tannin tincture (over-steeped Peet's Osmanthus Fancy), and bottled. Who wants some?
--

Made some more mead. Yaaaaay. I'm still kind of just playing when making mead. One of these days I'll have more time to plan it out and take it more seriously. There was talk of making a pyment (Sauv blanc juice and orange blossom honey? yum) today, but that was more thought than I wanted to put in just now.

Mead Batch #05
Pluot Melomel
-5lbs Orange Blossom honey
-10lbs Macerated Pluots
-Water to 3 gallons
-1tsp pectic enzyme
~3g BA-11 dry yeast, rehydrated with GoFerm
OG: 1.090ish (calculated from honey and estimated sugar content of pluots)
FG: 1.008
ABV: 10.7%

Macerated/pitted pluots, stuck them in the freezer for a month or two. Thawed yesterday. Mixed honey and water, poured pluots into mesh bag, stirred in with must and pectic enzyme. Mixed in rehydrated yeast.