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Winter Again Oatmeal Stout

Winter Again Oatmeal Stout

Oatmeal Stout • All Grain • 5 gal

SkewedAle

Simple Stout

January 4, 2018 at 12:38pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 8 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Roasted Barley

    Roasted Barley

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

  • .3 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 1 lbs Golden Naked Oats

    Golden Naked Oats

    Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.

  • .5 lbs American Chocolate Malt

    American Chocolate Malt

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

  • 1 oz Fuggle - 4.8 AA% pellets; boiled 45 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .5 oz East Kent Goldings - 5.0 AA% pellets; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • 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).

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.052 1.048 - 1.065
Terminal Gravity: 1.012 1.010 - 1.018
Color: 31.1 SRM 22 - 40
Alcohol: 5.2% ABV 4.2% - 5.9%
Bitterness: 26.8 IBU 25 - 40

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