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Yorkshire Oatmeal Stout
Oatmeal Stout • All Grain • 23 L
An ode to Samuel Smith's Oatmeal Stout
July 27, 2010 am 08:03am
5.0/5.0 1 rating
Ingredients (All Grain, 23 L)
- 4 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .2 kg
Black Malt; Bairds Malt
Black Malt; Bairds Malt
This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.
- .300 kg
Pale Chocolate; Crisp
Pale Chocolate; Crisp
Roasted coffee flavor.
- .31 kg
Oats (Pregelatinized Flakes); Briess
Oats (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
- 8.9 g
Target - 9.0 AA% pellets; boiled 90 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 30 g
Fuggle - 4.2 AA% pellets; boiled 90 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tbsp
5.2 pH Stabilizer - (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Lallemand 3767 Nottingham
Lallemand 3767 Nottingham
Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.
Notes
Yeast Was cultured from White Rabbit Dark Ale bottles. Black Malt ground finely in coffee grinder and added to mash. Choc Malt is JW Choc Chit 700EBC 2 heaped tsp Gypsum. 1 each added to mash water and sparge water Mash 68C 90mins
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 23.7 SRM | 22 - 40 | |
| Alcohol: | 4.9% ABV | 4.2% - 5.9% | |
| Bitterness: | 32.6 IBU | 25 - 40 | |
Discussion
great beer
2010-11-13 11:18am
great recipe. all comments from others is best stout ever had. regular brew for now
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