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Oatmeal Breakfast Stout 2
Oatmeal Stout • All Grain • 5 gal
Just transferred this into the secondary corni-keg =) Can't wait to bottle it off and pass it out to friends! It has a very rich roasted flavor with the lactose sweetness tucked in the middle as well.
August 31, 2010 pm 06:47pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .75 lbs
Roasted Barley; Weyermann®
Roasted Barley; Weyermann®
German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales
- .75 lbs
Chocolate Malt; Simpsons
Chocolate Malt; Simpsons
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- .75 lbs
Medium Crystal Malt; Simpsons
Medium Crystal Malt; Simpsons
Ale colour and flavour adjustment tailored to requirement.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .25 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 35 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP060 American Ale Yeast Blend
White Labs WLP060 American Ale Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.018 | |
| Color: | 32.5 SRM | 22 - 40 | |
| Alcohol: | 6.9% ABV | 4.2% - 5.9% | |
| Bitterness: | 33.8 IBU | 25 - 40 | |
Discussion
Award winning stout
2011-08-31 5:27pm
This recipe won a bronze medal at the best of Florida beer competition 2011. A very good drinking beer mild and smooth finish.
Congrats!
2011-08-31 8:01pm
One of four medals for the HAMS club. Nicely done. A review of the recipe leaves me with a few questions. Perhaps you wouldn't mind filling in a few gaps, like the type of English base malt and the lovibond on the Crystal malt? Are the measurements and maltsters listed for the dark grains accurate? I see the mash efficiency carried the ABV over style guidelines. Was that by design? Any info can provide will be greatly appreciated. Congratulations again on the medal!
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