Beer Geek Breakfast clone (Mikkeller)

By Shaylie

(5 gallons/19 L, all-grain)
OG = 1.080 FG = 1,023
IBU = 80+ SRM = 112 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. 13 oz. (3.5 kg) Pilsner malt
• 2 lbs. 3 oz. (1.0 kg) flaked oats
• 2 lbs. 3 oz. (1.0 kg) oat malt
• 1 lb. 2 oz. (0.5 kg) Caramunich malt
• 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
• 12.3 AAU Centennial hops (90 mins) (1.4 oz/39 g of 8.8% alpha acids)
• 8.7 AAU Chinook hops (90 mins) (0.7 oz./20 g of 12.4% alpha acids)
• 2.8 AAU Cascade hops (90 mins) (0.4 oz./11 g of 7% alpha acids)
• 7 AAU Cascade hops (1 min) (1.0 oz./28 g of 7% alpha acids)
• 1.0 oz. (28 g) ground coffee
• Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US05 yeast

Preparation

Step 1

Mash in at 153 °F (67 °C) and hold for 75 minutes. Lauter slowly to account for the high levels of glucans in the mash. Boil for 90 minutes, adding hops as indicated.
Ferment between 68-72 °F (20-22 °C). Two days prior to bottling or kegging, add the ground coffee to a 1 liter French press for hot extraction of the coffee. Press off and very gently pour into the fermenter.