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Knock Oat Stout

Oatmeal Stout • Partial Mash • 5 gal

Oaty Stout

not done yet

August 16, 2011 am 08:05am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

0.8 lbs British Black Patent

British Black Patent

Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
2.4 lbs Roasted Barley; Briess

Roasted Barley; Briess

Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
0.5 lbs Chocolate Malt; Breiss

Chocolate Malt; Breiss

Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
0.3 lbs Melanoidin Malt

Melanoidin Malt

Red Ales
0.3 lbs American Caramel 80°L

American Caramel 80°L

Mild caramel,nutty flavor, sweet. adds color(Red Ale)
3 lbs Unhopped Plain Dark; Coopers

Unhopped Plain Dark; Coopers
1 lbs Oat Flakes; Gilbertson & Page

Oat Flakes; Gilbertson & Page

Steamed, not roasted, Mash Ready Oat Flakes will add a distinct full-bodied flavor and creamy texture. Can be used in amounts of up to 30% of grist total.
0.5 lbs Malto Dextrin

Malto Dextrin

Adds body and mouthfeel. For all extract beers. Does not ferment.
0.8 oz Centennial - 10.0 AA% pellets; boiled 60 min

Centennial

Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
0.5 oz Fuggle - 4.4 AA% pellets; boiled 15 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
0.5 oz Fuggle - 4.2 AA% pellets; boiled 1 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
Wyeast 1084 Irish Ale™

Wyeast 1084 Irish Ale™

Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

		Range for this Style
Original Gravity:	1.044	1.048 - 1.065
Terminal Gravity:	1.011	1.010 - 1.018
Color:	44.4 SRM	22 - 40
Alcohol:	4.4% ABV	4.2% - 5.9%
Bitterness:	44.6 IBU	25 - 40

	Apparent	Real
Original Extract:	10.95 P	10.95 P
Terminal Extract:	2.71 P	4.26 P
Attenuation:	75.2%	61.1%
	% by Volume	% by Weight
Alcohol:	4.4%	3.4%

	Weight	Calories
Alcohol:	12.3 g	84.9
Carbs:	14.9 g	56.7
Protein:	1.0 g	4.2
		Total Calories
		145.7

Fermentables

Total: 8.80 lbs

Efficiency: 55.5%

	Quantity	Proportion	Gravity	Color
British Black Patent British Black Patent Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.	0.8 lbs
Roasted Barley Roasted Barley; Briess Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	2.4 lbs
Chocolate Malt Chocolate Malt; Breiss Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	0.5 lbs
Melanoidin Malt Melanoidin Malt Red Ales	0.3 lbs
American Caramel 80°L American Caramel 80°L Mild caramel,nutty flavor, sweet. adds color(Red Ale)	0.3 lbs
Unhopped Plain Dark Unhopped Plain Dark; Coopers	3 lbs
Oat Flakes Oat Flakes; Gilbertson & Page Steamed, not roasted, Mash Ready Oat Flakes will add a distinct full-bodied flavor and creamy texture. Can be used in amounts of up to 30% of grist total.	1 lbs
Malto Dextrin Malto Dextrin Adds body and mouthfeel. For all extract beers. Does not ferment.	0.5 lbs

	Quantity	Boiled
Centennial (9.99%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	0.8 oz	60 min
Fuggle (4.4%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	0.5 oz	15 min
Fuggle (4.2%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	0.5 oz	1 min

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Recipe Search

Products

Knock Oat Stout

Ingredients (Partial Mash, 5 gal)

British Black Patent

Roasted Barley; Briess

Chocolate Malt; Breiss

Melanoidin Malt

American Caramel 80°L

Unhopped Plain Dark; Coopers

Oat Flakes; Gilbertson & Page

Malto Dextrin

Centennial

Fuggle

Fuggle

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

British Black Patent

Roasted Barley; Briess

Chocolate Malt; Breiss

Melanoidin Malt

American Caramel 80°L

Unhopped Plain Dark; Coopers

Oat Flakes; Gilbertson & Page

Malto Dextrin

Hops

Centennial

Fuggle

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Knock Oat Stout

Ingredients (Partial Mash, 5 gal)

British Black Patent

Roasted Barley; Briess

Chocolate Malt; Breiss

Melanoidin Malt

American Caramel 80°L

Unhopped Plain Dark; Coopers

Oat Flakes; Gilbertson & Page

Malto Dextrin

Centennial

Fuggle

Fuggle

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

British Black Patent

Roasted Barley; Briess

Chocolate Malt; Breiss

Melanoidin Malt

American Caramel 80°L

Unhopped Plain Dark; Coopers

Oat Flakes; Gilbertson & Page

Malto Dextrin

Hops

Centennial

Fuggle

Fuggle

Discussion

Post a Comment

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