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Shakespeare Stout (Don Osborn)

Shakespeare Stout (Don Osborn)

Oatmeal Stout : All Grain : 6 gal

gypsyking

Very good beer

April 6, 2014 at 03:06am

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 11 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • .50 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .50 lbs Chocolate; Crisp

    Chocolate; Crisp

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • .50 lbs Roast Barley; Crisp

    Roast Barley; Crisp

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 1.50 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 2 oz Cascade - 5.5 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 oz Cascade - 5.5 AA% pellets; boiled 30 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Wyeast 1764-PC ROGUE Pacman

    Wyeast 1764-PC ROGUE Pacman

    A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

Notes

Great recipe tweaked by don osborn. I prefer this one in a vertical tasting. 1oz cascade drop.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.059 1.048 - 1.065
Terminal Gravity: 1.014 1.010 - 1.018
Color: 29.8 SRM 22 - 40
Alcohol: 5.9% ABV 4.20% - 5.90%
Bitterness: 70.3 IBU 25.00 - 40.00

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