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Young's

Oatmeal Stout • All Grain • 22 gal

vtterror

Toasted Oat goodness

January 14, 2012 am 09:21am

0.0/5.0 0 ratings

Ingredients (All Grain, 22 gal)

28 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.
2 lbs Weyermann Carafa® II; Weyermann

Weyermann Carafa® II; Weyermann

Carafa I, II and III also are available de-husked. Adds aroma, color and body.
2 lbs German Wheat Malt Light

German Wheat Malt Light

Typical top fermented aroma, produces superb wheat beers.
1.5 lbs British Crystal 55°L

British Crystal 55°L

Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
2 lbs Roasted Barley; Thomas Fawcett

Roasted Barley; Thomas Fawcett

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.
1 lbs Brown Malt; Thomas Fawcett

Brown Malt; Thomas Fawcett

‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
2 lbs Dark Brown Sugar

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
2 lbs Oats (Pregelatinized Flakes); Briess

Oats (Pregelatinized Flakes); Briess

Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
3 oz Northern Brewer - 10.0 AA% whole; boiled 70 min

Northern Brewer

Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
1 oz Styrian Goldings - 6.0 AA% whole; boiled 20 min

Styrian Goldings

Mild, pleasant.
1 oz Hallertauer Hersbrucker - 4.5 AA% whole; boiled 5 min

Hallertauer Hersbrucker

Mild to strong. 'Noble'.
Wyeast 2124 Bohemian Lager™

Wyeast 2124 Bohemian Lager™

A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

		Range for this Style
Original Gravity:	1.053	1.048 - 1.065
Terminal Gravity:	1.013	1.010 - 1.018
Color:	26.9 SRM	22 - 40
Alcohol:	5.3% ABV	4.2% - 5.9%
Bitterness:	34.5 IBU	25 - 40

	Apparent	Real
Original Extract:	13.03 P	13.03 P
Terminal Extract:	3.23 P	5.08 P
Attenuation:	75.2%	61.0%
	% by Volume	% by Weight
Alcohol:	5.3%	4.1%

	Weight	Calories
Alcohol:	14.8 g	102.2
Carbs:	17.9 g	68.1
Protein:	1.3 g	5.0
		Total Calories
		175.3

Fermentables

Total: 40.50 lbs

Efficiency: 80%

	Quantity	Proportion	Gravity	Color
Canadian 2-Row Malt 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.	28 lbs
Weyermann Carafa® II Weyermann Carafa® II; Weyermann Carafa I, II and III also are available de-husked. Adds aroma, color and body.	2 lbs
German Wheat Malt Light German Wheat Malt Light Typical top fermented aroma, produces superb wheat beers.	2 lbs
British Crystal 55°L British Crystal 55°L Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.	1.5 lbs
Roasted Barley Roasted Barley; Thomas Fawcett 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 lbs
Brown Malt Brown Malt; Thomas Fawcett ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.	1 lbs
Dark Brown Sugar Dark Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	2 lbs
Oats (Pregelatinized Flakes) Oats (Pregelatinized Flakes); Briess Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.	2 lbs

	Quantity	Boiled
Northern Brewer (10.00%) Northern Brewer Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.	3 oz	70 min
Styrian Goldings (6.00%) Styrian Goldings Mild, pleasant.	1 oz	20 min
Hallertauer Hersbrucker (4.50%) Hallertauer Hersbrucker Mild to strong. 'Noble'.	1 oz	5 min

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Recipe Search

Products

Young's

Ingredients (All Grain, 22 gal)

Canadian 2-Row Malt; Canada Malting

Weyermann Carafa® II; Weyermann

German Wheat Malt Light

British Crystal 55°L

Roasted Barley; Thomas Fawcett

Brown Malt; Thomas Fawcett

Dark Brown Sugar

Oats (Pregelatinized Flakes); Briess

Northern Brewer

Styrian Goldings

Hallertauer Hersbrucker

Wyeast 2124 Bohemian Lager™

Style (BJCP)

Analysis

Fermentables

Canadian 2-Row Malt; Canada Malting

Weyermann Carafa® II; Weyermann

German Wheat Malt Light

British Crystal 55°L

Roasted Barley; Thomas Fawcett

Brown Malt; Thomas Fawcett

Dark Brown Sugar

Oats (Pregelatinized Flakes); Briess

Hops

Northern Brewer

Styrian Goldings

Hallertauer Hersbrucker

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Young's

Ingredients (All Grain, 22 gal)

Canadian 2-Row Malt; Canada Malting

Weyermann Carafa® II; Weyermann

German Wheat Malt Light

British Crystal 55°L

Roasted Barley; Thomas Fawcett

Brown Malt; Thomas Fawcett

Dark Brown Sugar

Oats (Pregelatinized Flakes); Briess

Northern Brewer

Styrian Goldings

Hallertauer Hersbrucker

Wyeast 2124 Bohemian Lager™

Style (BJCP)

Analysis

Fermentables

Canadian 2-Row Malt; Canada Malting

Weyermann Carafa® II; Weyermann

German Wheat Malt Light

British Crystal 55°L

Roasted Barley; Thomas Fawcett

Brown Malt; Thomas Fawcett

Dark Brown Sugar

Oats (Pregelatinized Flakes); Briess

Hops

Northern Brewer

Styrian Goldings

Hallertauer Hersbrucker

Discussion

Post a Comment

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