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Lactoatstout
Sweet Stout • All Grain • 19.50 L
I've kept a half-pound bag of very old oat malt in the refridgerator, and more than 10 pound-bags of lactose. This recipe has been made to consume them. This is my first try to brew a hybrid of an oatmeal stout and a sweet stout. I expect a heavy mouthfeel and a mild but assertingly nutty taste.
August 22, 2011 pm 09:11pm
5.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 3.70 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.16 kg
Crystal 75; Great Western
Crystal 75; Great Western
This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.
- 0.18 kg
Crystal 150; Great Western
Crystal 150; Great Western
Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.
- 0.22 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.23 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.13 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.21 kg
Oat Malt; Thomas Fawcett
Oat Malt; Thomas Fawcett
- 0.45 kg
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 56 g
Mt. Hood - 4.0 AA% whole; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tsp
Irish Moss - Boil for 15 min. (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.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Toast the oats in the oven at 150C for 40 min., or until they color up significantly. Add them to the other malts and crush. 1 step mashing at 66-67C (low temp.) for full 90 min. No gypsum should be added. Brewed on 8/17/11. The OG was 1.070.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.019 | 1.012 - 1.024 | |
| Color: | 31.1 SRM | 30 - 40 | |
| Alcohol: | 5.3% ABV | 4% - 6% | |
| Bitterness: | 33.7 IBU | 20 - 40 | |
Discussion
I like it.
2011-12-30 7:14am
Bottled on 10/18/11. The FG was not measured (Sorry). It turned out to be a very good stout. Quite big and heavy on the palate, but not overwhelming. The roast flavor is intense but neutralized very well with lactose. Possibly one of the best stout I brewed so far.
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