Found this posted, think its from a BYO magazine, looks amazing! Might have to try it sometime:
http://imgur.com/V1oGi (http://imgur.com/V1oGi)
http://imgur.com/JtyKd (http://imgur.com/JtyKd)
13.25 lb pale malt
1.5 lb flaked oats
0.75 lb roast barley
0.75 lb Belgian chocolate malt
0.5 lb Belgian debittered black malt
0.5 lb 120L crystal malt
1.0 oz Nugget pellet hops, 13% AA (60 min)
1.25 oz Willamette pellet hops, 5% AA (25 min)
1.75 oz Willamette pellet hops, 5% AA (10 min)
2.5 oz Belgian bittersweet chocolate (15 min)
1.5 oz Unsweetened cocoa nibs (15 min)
2.0 oz Ground Sumatran coffee (flameout)
2.0 oz Cold-brewed Kona coffee (in secondary)
American or California Ale Yeast
Boil time: 90 min
IBUs: 73
SRM: 60
Specific Gravity: 1.092
Assumed Efficiency: 75%
Directions
Infusion mash at 155°F for 60 minutes. Add hops, chocolate and coffee as specified. Ferment for two weeks at 65°F. Soak 0.25 oz toasted French oak chips in 1 cup Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup boiled, cooled water and leave overnight, covered, in refridgerator. Strain out grounds and add cold brewed coffee and bourbon, with wood chips, to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55-60°F for 2 to 6 months.
Mini Mash Recipe
Substitute 7.75 lb light malt extract syrup for 10 lb of the pale malt. Conduct a mini-mash with the remaining 3.25 lb pale malt and other grains at 155°F for 60 minutes, sparge and proceed as above, dissolving extract into hot wort before the boil.
ABV comes out to 9.22% in my beer program. Thing packs a punch!
Whilst the recipe looks amazing, I'd shy away from drinking this before the sun went down :P
Yeah I'm not so sure how "breakfast"-y this is lol.
definately an imperial stout, yikes. I sometimes call my house stout a "breakfast stout" since it has oatmeal, brown sugar, and sometimes coffee in it. Yours though... breakfast for dragons.