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Oatmeal Milk Stout
Sweet Stout • All Grain • 5.5 gal
6 gal to 5.5 gal OG: 1.060 FG: 1.023 attentuation 61% 29 IBUs 39 SRM 4.9% ABV Mash at 151 10 lb brittish pale malt 1 lb black patent .75 lb crystal 80 .5 lb pale chocolate (or half regular chocolate) 1 lb lactose
January 11, 2013 am 11:47am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 9.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .75 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
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.
Notes
Mash w/ 3.75 G at 151 Sparge w/ 4 G at 168 .5 tsp Irish moss at 15 mins
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.022 | 1.012 - 1.024 | |
| Color: | 32.2 SRM | 30 - 40 | |
| Alcohol: | 4.8% ABV | 4% - 6% | |
| Bitterness: | 33.4 IBU | 20 - 40 | |
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