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Oatmeal Stout - DP
Dry Stout • All Grain • 5 gal
This is a 'very tasty' oatmeal stout. Quite filling.
April 3, 2003 am 08:30am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2 oz
Northern Brewer - 8.0 AA% whole; boiled 60 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.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
single infusion @ 154 for 60 min. I was shooting for an OG of 1.065 but I lost more in the boil than I thought I would. Plus, my extraction ended up being better than I expected. I attribute that to the long sparge (between the wheat, flaked barley and oatmeal, it got kind of sticky). I ended up with a post-boil gravity of 1.072 and it finished at 1.022 (fairly potent stuff). I primed with 1 cup of dextrose, but I would definitely cut that back to 3/4 next time. The only other thing I would change is to mash a little thinner and longer. I was shooting for a very full-bodied stout, but after drinking a bunch of them, I would like it to be a little drier. Maybe mash for 80-90 minutes, or just drop the mash temp to 151-2, either one would help. The wheat was put in to help head retention, but I don't think it's needed. You'll get all the head retention you need from the other flaked ingredients and it just makes the sparge that much tougher.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 23.4 SRM | 25 - 40 | |
| Alcohol: | 5.8% ABV | 4% - 5% | |
| Bitterness: | 70.5 IBU | 30 - 45 | |
Discussion
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