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Hair of the Dogg
Oatmeal Stout • Extract • 6 gal
This is a partial mash that I converted and tweaked from an AG version of a Sam Smith Oatmeal Stout clone that came out amazing using AG.
October 29, 2011 pm 11:57pm
3.0/5.0 1 rating
Ingredients (Extract, 6 gal)
- .3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .6 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .6 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .6 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .2 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 6 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .6 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- 2 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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.
Notes
Partial mash, mash the grains in 156 degrees for 50 minutes. Sparging with 1 gal of 170 degrees. Adding extracts in at last 15 minutes of boil.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 26.6 SRM | 22 - 40 | |
| Alcohol: | 5.4% ABV | 4.2% - 5.9% | |
| Bitterness: | 35.0 IBU | 25 - 40 | |
Discussion
Just finished bottling
2011-11-15 5:31pm
FG 1.018 Having realized that I forgot one of the key ingredients in this recipe (light brown sugar) I bottled half of it using the brown sugar, and the other half using standard dextrose priming sugar.
priming notes
2011-11-27 11:42pm
So the bottles that I used regular dextrose for priming seem to have a hole in the flavor, however the ones that had brown sugar for priming (due to forgetting to add it into the recipe) seem full and are carbonating nicely. I will brew this again, but it will be AG and I will NOT forget the brown sugar next time.
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