Products
$3 USD
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
Griffon Stout
Oatmeal Stout • All Grain • 11 gal
Nice and smooth...
April 17, 2003 am 05:53am
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 16 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 3 lbs
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 lbs
Belgian Special B
Belgian Special B
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 2 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.
- 2 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 oz
Bullion - 7.0 AA% whole; boiled 90 min
Bullion
Neutral. Not highly regarded.
- 2 oz
Willamette - 4.5 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.018 | |
| Color: | 35.6 SRM | 22 - 40 | |
| Alcohol: | 5.7% ABV | 4.2% - 5.9% | |
| Bitterness: | 33.8 IBU | 25 - 40 | |
Discussion
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm