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The next rotating Blast Furnace Stout is a Breakfast Stout, a very rich stout. It has a notably sweet flavor profile from the addition of lactose during the brewing process. We also added flaked oats which adds the taste of oatmeal to the brew as well as helping with head retention. The final breakfast component comes with the addition of five gallons of coffee to the serving tank. We added the brewed coffee to the beer during the transfer process. With this process we hoped to eliminate the bitterness that the coffee may bring to the beer during the boil. What remains is a subtle coffee flavor and aroma. The hop profile was also kept low so that the sweetness would not be overpowered. * The coffee was ground by your humble assistant brewer Matt Moninger at the East End Food Co-Op in Regent Square Cheers, Brewer B

Original gravity: 14.3°P (1.054 S.G.). Bitterness Units: 40 BU’s. Approx. Alcohol: 5.5% ABV. Malt used: Pale, Munich, Caramel, Chocolate, Roasted Barley, & Black Malt. Hops used: Perle & Willamette. Coffees Used: Ethiopian & Nicaraguan.