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Oatmeal Stout with tweeks

Oatmeal Stout with tweeks

Oatmeal Stout : Partial Mash : 5.25 gal

boliek

Austin Homebrew ingredients

December 29, 2013 at 12:33pm

5.0/5.0 1 rating

Recipe Kits From External Websites (What’s this?)

Ingredients (Partial Mash5.25 gal)

  • .25 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • .25 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1.5 lbs Pale Ale Malt; Briess

    Pale Ale Malt; Briess

    Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • .25 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • 5 lbs CBW® Traditional Dark Liquid (Malt Extract); Briess

    CBW® Traditional Dark Liquid (Malt Extract); Briess

    Sweet, intense malty flavor. Characteristics & Applications: • CBW® Traditional Dark is a liquid, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Traditional Dark can be used in the production of many extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • Many styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers.

  • .92 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1 oz Galena - 13.0 AA% pellets; boiled 60 min

    Galena

    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.057 1.048 - 1.065
Terminal Gravity: 1.014 1.010 - 1.018
Color: 29.1 SRM 22 - 40
Alcohol: 5.7% ABV 4.20% - 5.90%
Bitterness: 50.8 IBU 25.00 - 40.00

Discussion

boliek

Will get better with age

2014-01-28 10:26am

Bought this from Austin Homebrew as a kit for around $25. Added oatmeal in the beginning at 155 degree F for 1/2 hour. FG was 1.018 on 1/20 when bottled. Tried some and I can tell this will be pretty good. Wish I had also added some Columbian coffee and a little Hershey's Dark Cocoa like I did on an earlier batch. That earlier batch was also an Austin homebrew with same ingredients (plus the coffee and cocoa). It came out like the best I've ever tasted. I will update this in 6 months when it has conditioned to adjust my rating if need be.

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