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Earth City Sweet Oat Stout
Sweet Stout • All Grain • 5 gal
This turned out better than I expected. It is a fairly high gravity stout and the extra conditioning time in the secondary fermentation really rounded this out nicely.
September 6, 2002 pm 08:04pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.25 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .75 lbs
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.
- .125 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .25 lbs
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
East Kent Goldings - 5.4 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
East Kent Goldings - 5.4 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- 1/2 tsp
Gypsum (in boil) - (omitted from calculations)
Gypsum (in boil)
- 1 tsp
Irish Moss (10 min) - (omitted from calculations)
Irish Moss (10 min)
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Notes
Mash in at 122° fo 30 minutes. Increase temp. to 156° and test for conversion after 45 minutes. Mash out at 165° and sparge with 170° water to collect 6.5 gallons. Total boil time is 1hour 15 minutes. Add first hops after 15 minutes.Ferment at 65° for 7-10 days. Rack to secondary and condition at <55° for 2-3 weeks. Bottle and condition for 1 month.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.024 | |
| Color: | 35.5 SRM | 30 - 40 | |
| Alcohol: | 4.9% ABV | 4% - 6% | |
| Bitterness: | 28.8 IBU | 20 - 40 | |
Discussion
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