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Breakfast Oatmeal Stout
Oatmeal Stout • Partial Mash • 5 gal
Turned out very heavy, SG of 1.090!
February 16, 2005 am 03:54am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 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
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.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 6.6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .75 oz
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .25 oz
Centennial - 10.0 AA% pellets; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.5 oz
Fuggle - 4.8 AA% whole; boiled 3 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.5 oz
Fuggle - 4.8 AA% whole; boiled 0 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tsp
Whirlfloc tablet - (omitted from calculations)
Whirlfloc tablet
-
Wyeast 1335 British Ale II™
Wyeast 1335 British Ale II™
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Notes
Step mash. 104º 30 minutes 1.5 gal H2O 122º 45 minutes + 1 Qt H2O (both of these to allow beta-glucanase to break down thick oatmeal gums) 140º 15 minutes + 1 Qt H2O 152º 60 minutes + 1 Qt H2O. Mash out at 168º ten minutes.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.075 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.020 | 1.010 - 1.018 | |
| Color: | 36.4 SRM | 22 - 40 | |
| Alcohol: | 7.2% ABV | 4.2% - 5.9% | |
| Bitterness: | 40.5 IBU | 25 - 40 | |
Discussion
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