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Salis Oatmeal Stout
Sweet Stout • Extract • 5 gal
December 4, 2001 pm 04:38pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 6.6 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2 oz
Cluster - 7.1 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Northern Brewer - 6.6 AA% pellets; boiled 30 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
Willamette - 4.8 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 1764-PC ROGUE Pacman
Wyeast 1764-PC ROGUE Pacman
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Notes
specifics***>6.6 lbs JB Dark Xtract,>.5 lb Black Patent 6 row lvb. 480,>.25 lb Breiss Choc. Malt 6 row lvb. 350,> 1 lb Breiss non malted black barley 6 row lvb. 464*** 1 tsp. irish moss final 15 min. of boil. 3/4 C. corn sugar for bottling. The 2 oz. Cluster added 12 min. prior to actual boil. O.G. 1.054 @60 deg.>>>T.G. @ 1.014 @ 70 deg. primary for 7 days, secondary 6 days. I've brewed four various stouts before this and WOW. This Oatie is by far the BEST I have turned out. Nice head and smooth taste. The IBU's may be off a bit, but oatmeal stout is not an option on the styles above. ENJOY and happy holidays!!!
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.018 | 1.012 - 1.024 | |
| Color: | 37.8 SRM | 30 - 40 | |
| Alcohol: | 4.8% ABV | 4% - 6% | |
| Bitterness: | 65.4 IBU | 20 - 40 | |
Discussion
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