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HS Oatmeal Stout

HS Oatmeal Stout

Dry Stout • Partial Mash • 5 gal

Herr Schneider

Hoping to get close to Breckenridge Brewery's Oatmeal Stout.

January 13, 2011 pm 01:49pm

4.0/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

  • 1.25 lbs Cargill Two-Row Pale; Cargill Malt

    Cargill Two-Row Pale; Cargill Malt

    This malt is well modified, clean tasting, and moderate in total protein. It will provide you consistent brewhouse performance for all beer styles.

  • 1.25 lbs 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.

  • 1.0 lbs Pale Chocolate; Crisp

    Pale Chocolate; Crisp

    Roasted coffee flavor.

  • 1.38 lbs Special B - Caramel malt; Dingemans

    Special B - Caramel malt; Dingemans

    The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • 1.0 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.

  • 2.0 lbs Dry Dark Extract

    Dry Dark Extract

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 1.75 lbs Liquid Amber Extract

    Liquid Amber Extract

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 0.50 lbs 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.

  • 1 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 0.4 oz Chinook - 13.0 AA% pellets; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 0.50 oz Perle - 8.2 AA% pellets; boiled 15 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1 tsp Irish Moss - @ 15 min left in boil. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 1 tsp 5.2 pH Stabilizer - Gypsum in mash. (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.

  • 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

Notes

Ferment at 64 F. A month in secondary. Awesome.

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

Range for this Style
Original Gravity: 1.067 1.036 - 1.050
Terminal Gravity: 1.013 1.007 - 1.011
Color: 30.6 SRM 25 - 40
Alcohol: 7.1% ABV 4% - 5%
Bitterness: 24.5 IBU 30 - 45

Discussion

Herr Schneider

Close to breckenridge

2011-05-15 5:58pm

Turned out really well. Maybe could have used more oats for more silk texture.

Herr Schneider

adjusted the ingredients to my personal notes.

2016-05-08 4:20pm

Recipe is updated to the last time I made it. Turned out world class, I must say.

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