| ABV % | 7.5% |
| IBU | 60.00 |
| SRM | 59 |
| Beer Style | Stout & Porter |
| Ready to Drink Within | 8+ Weeks |
| Alcohol Content | High (7-9%) |
| Bitterness | High (46-70ibu) |
| Fermentation Temp Range | 64-72 |
| Brewing Method | All Grain |
Only a hoser would pass up the chance to brew a stout influenced by the Great White North. Similar to "All Out", this recipe combines a variety of dark malts, cacao nibs, and ground coffee for a remarkably rich flavor profile, and then takes it to new vistas with an addition of maple syrup and Canadian whiskey-soaked oak chips. The maple syrup and oak chips are added to simulate the barrel-aging process used for making Founders Canadian Breakfast Stout®, or "CBS". The result is a deeply complex stout that would have Bob and Doug McKenzie swearing off Elsinore beer after one sip. Not to cause a kerfuffle, but patience is key when brewing Sorry Aboot Brunch Stout. We recommend conditioning the beer for 2 to 6 months after the oak chips are added. Best enjoyed in your favorite tuque with a box of Timbits.
Please note: this recipe calls for 2 oz of Kona and Sumatra coffee grounds, 16 oz of Maple Syrup, and 1 cup of Canadian Whiskey, which are not included in the kit.
| ABV % | 7.5% |
| IBU | 60.00 |
| SRM | 59 |
| Beer Style | Stout & Porter |
| Ready to Drink Within | 8+ Weeks |
| Alcohol Content | High (7-9%) |
| Bitterness | High (46-70ibu) |
| Fermentation Temp Range | 64-72 |
| Brewing Method | All Grain |
