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Oatmeal Stout • Extract • 22.73 L
Simple oatmeal stout recipe
November 26, 2011 am 05:29am
0.0/5.0 0 ratings
Ingredients (Extract, 22.73 L)
- 0.5 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.
- 0.20 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.40 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.5 kg
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1.5 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .2 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .1 kg
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.
- 35 g
Northdown - 6.0 AA% whole; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- 20 g
Perle - 6.9 AA% whole; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
-
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: | 32.1 SRM | 22 - 40 | |
| Alcohol: | 5.4% ABV | 4.2% - 5.9% | |
| Bitterness: | 30.7 IBU | 25 - 40 | |
Discussion
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