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BCS #2
Oatmeal Stout • All Grain • 4.54 L
Gold medal winner. Going to all Ontario's May 11th 13th. Will post results from there as well
February 8, 2005 pm 01:21pm
5.0/5.0 2 ratings
Ingredients (All Grain, 4.54 L)
- .7 kg
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 kg
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .07 kg
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- .12 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .165 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .035 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 6 g
Northern Brewer - 8.0 AA% pellets; 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.
- 3 g
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 3 g
East Kent Goldings - 5.0 AA% pellets; boiled 3 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Another test brew. This one is actually in secondary fermentation right now. Seems to be an interesting brew. Obvioulsly its not carbonated right now, but the fermentation does lend to the mouth feel and help with the presentation of the aromas. I'm only wondering where the hops are going to fall in terms of their previlance in final brew. Actually very nice tasting at the moment. This will be entered into competition in March.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 33.9 SRM | 22 - 40 | |
| Alcohol: | 5.0% ABV | 4.2% - 5.9% | |
| Bitterness: | 39.9 IBU | 25 - 40 | |
Discussion
very good beer
2005-03-11 1:16pm
APP: Black chestnut colour with an oatmeal head. Fine bubbles with a few fish eyes. NOSE: Black roast, coffee, good complexities, oatmeal undertones with malt interplays, some esthers, clean FLAVOUR: Flavour follows the nose with black roast, coffee, rich malt/oatmeal tones. Very Good complexity. Clean entry with a dry finish(malt) good bitterness from hops. MOUTH FEEL: Clean, smooth, rich, velvety, dry finish. OVERALL IMPRESSION: 39/50 Excellent Great balance between nose and palet. Clean, rich, down right nice. Could have left it to carbonate a little longer for better head retention. Still an excellent stout. I'm very happy with it.
Gold Medal
2005-04-19 3:17pm
Try this stout, its truely a complex, flavourfull beer. Gold medal as stated
Very good stout
2012-01-31 9:35pm
I used this as the basis for my Oatmeal stout recipe. The previous tasting notes are pretty accurate, as best I can tell. I substituted the Crystal Malt and English Black Roast with American Chocolate Malt and Roasted Barley. I truly love this beer and recommend it to others. I cant wait to brew, and drink, it again!
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