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Fall's Stout

Fall's Stout

Oatmeal Stout • All Grain • 10 gal

Kriegster

Mash 78C 1.25 hrs

November 11, 2017 at 11:00am

0.0/5.0 0 ratings

Ingredients (All Grain10 gal)

  • 19.8 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

  • 1 lbs 2-Row Caramel Malt 120L; Briess

    2-Row Caramel Malt 120L; Briess

    Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. 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. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .7 lbs Black; Crisp

    Black; Crisp

    Dark color and an astringent smoky flavor.

  • .8 lbs Roast Barley; Crisp

    Roast Barley; Crisp

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

  • 2.5 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 2 oz Brewers Gold - 6.0 AA% pellets; boiled 90 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • Danstar Windsor

    Danstar Windsor

    Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).

Style (BJCP)

Category: 16 - Dark British Beer

Subcategory: B - Oatmeal Stout

Range for this Style
Original Gravity: 1.063 1.045 - 1.065
Terminal Gravity: 1.015 1.010 - 1.018
Color: 29.8 SRM 22 - 40
Alcohol: 6.3% ABV 4.2% - 5.9%
Bitterness: 30.7 IBU 25 - 40

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