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Anzac Stout
Oatmeal Stout • All Grain • 24 L
Oatmeal Stout brewed on Anzac Day
April 28, 2011 am 01:38am
4.0/5.0 1 rating
Ingredients (All Grain, 24 L)
- 4.75 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 0.35 kg
Chocolate Malt; Joe White Maltings
Chocolate Malt; Joe White Maltings
Product Code: 1110
- 0.3 kg
Roasted Barley; Joe White Maltings
Roasted Barley; Joe White Maltings
Product Code: 1112
- .35 kg
Belgian Special B
Belgian Special B
- .173 kg
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- 0.5 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 57 g
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 20 g
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 20 g
East Kent Goldings - 5.0 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 30.7 SRM | 22 - 40 | |
| Alcohol: | 5.5% ABV | 4.2% - 5.9% | |
| Bitterness: | 42.5 IBU | 25 - 40 | |
Discussion
Smooth
2011-06-01 8:46am
Nice and smooth. Hard to say if it's a dry stout or an Oatmeal stout.
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