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Good Type Oatmeal Stout
Oatmeal Stout • Partial Mash • 20 L
.Good roast flavour and great body.
June 28, 2004 am 09:57am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 20 L)
- 1 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 0.5 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.3 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 0.2 kg
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.
- 0 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 2 kg
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 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 40 g
Target - 10.0 AA% pellets; boiled 45 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 15 g
Willamette - 5.0 AA% pellets; 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
- 10 g
Willamette - 5.0 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.019 | 1.010 - 1.018 | |
| Color: | 35.0 SRM | 22 - 40 | |
| Alcohol: | 5.3% ABV | 4.2% - 5.9% | |
| Bitterness: | 40.3 IBU | 25 - 40 | |
Discussion
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