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all grain oatmeal stout v1.0
Oatmeal Stout • Partial Mash • 2.5 gal
Brewing this weekend.
August 19, 2003 pm 04:17pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 2.5 gal)
- 3 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .75 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .75 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .2 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- .75 oz
Fuggle - 4.8 AA% pellets; boiled 60 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
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .2 oz
East Kent Goldings - 5.0 AA% pellets; boiled 2 min
East Kent Goldings
Mild, slightly flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Mashed at about 142f about 30 min then at 156 for 30 min and OG was 1.062
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: | 33.0 SRM | 22 - 40 | |
| Alcohol: | 5.7% ABV | 4.2% - 5.9% | |
| Bitterness: | 41.4 IBU | 25 - 40 | |
Discussion
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