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Blue Stout

Blue Stout

Oatmeal Stout • All Grain • 10 gal

Jesse

My first all grain Oatmeal stout Carbonation in progress, it tasted pretty good

November 20, 2011 pm 05:15pm

0.0/5.0 0 ratings

Ingredients (All Grain, 10 gal)

  • 15 lbs Canadian 2-Row Malt; Canada Malting

    Canadian 2-Row Malt; Canada Malting

    Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

  • 1 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 1 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 1 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1 lbs White Wheat Malt; Canada Malting

    White Wheat Malt; Canada Malting

    Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.

  • 1 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 2 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.

  • 1 oz Styrian Goldings - 6.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 1 oz Styrian Goldings - 6.0 AA% pellets; boiled 45 min

    Styrian Goldings

    Mild, pleasant.

  • 1 oz Cascade - 5.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 tsp Irish Moss - (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 Windsor

    Danstar Windsor

    Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).

Notes

Half will be fermented with 2 vanilla beans and half will be carbed with maple syrup. also 500g molases will be added at the end of the boil.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.056 1.048 - 1.065
Terminal Gravity: 1.013 1.010 - 1.018
Color: 31.5 SRM 22 - 40
Alcohol: 5.6% ABV 4.2% - 5.9%
Bitterness: 30.4 IBU 25 - 40

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