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Vanilla Oatmeal Stout

Oatmeal Stout • All Grain • 5.5 gal

greenmachine

Beer for breakfast!

August 16, 2005 am 10:02am

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

9 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
.5 lbs Roasted Barley

Roasted Barley

Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
.5 lbs British Crystal 55°L

British Crystal 55°L

Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
.25 lbs Weyermann Carafa® II; Weyermann

Weyermann Carafa® II; Weyermann

Carafa I, II and III also are available de-husked. Adds aroma, color and body.
1 lbs American 6-row Pale

American 6-row Pale

Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
1 lbs Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
1 oz Fuggle - 3.7 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.
1 oz Fuggle - 3.7 AA% pellets; boiled 40 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
White Labs WLP002 English Ale

White Labs WLP002 English Ale

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s

Notes

Mash at 155-158. Pull 2 gallons of first runnings - boil down to half a gallon. Vanilla bean in secondary for two weeks.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

		Range for this Style
Original Gravity:	1.053	1.048 - 1.065
Terminal Gravity:	1.013	1.010 - 1.018
Color:	21.7 SRM	22 - 40
Alcohol:	5.3% ABV	4.2% - 5.9%
Bitterness:	29.1 IBU	25 - 40

	Apparent	Real
Original Extract:	13.09 P	13.09 P
Terminal Extract:	3.25 P	5.11 P
Attenuation:	75.2%	61.0%
	% by Volume	% by Weight
Alcohol:	5.3%	4.1%

	Weight	Calories
Alcohol:	14.9 g	102.7
Carbs:	18.0 g	68.4
Protein:	1.3 g	5.0
		Total Calories
		176.2

	Quantity	Boiled	Proportion	Bitterness	Utilization
Fuggle (3.7%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	1 oz	60 min
Fuggle (3.7%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	1 oz	40 min

Discussion

greenmachine

Brew Summary

2005-08-28 11:26pm

Brewed this morning. Had a mishap or two...accidentally got my chiller dirty, and while I was cleaning it (and swearing at it) the brewkettle boiled over. I lost a bit of wort, but managed to stop it very quickly. Mash temp was 158F for one hour. Boiled for 75 minutes. Primary will be at 66F - it was pitched with a leftover slurry of WLP002, and was fermenting away within six hours. Update to follow.

digdan

Great Recipe

2006-01-13 8:56pm

I brewed this recipe with a few modifications for my brewhouse efficiency and it turned out great. Used a madigascar vanilla bean during the secondary. I think the bean may have been "scrubbed" by the fermentation, I would recommend scoring the bean and putting it in half way through secondary. Vanilla was very subtle, but went great with oatmeal stout.

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Recipe Search

Products

Vanilla Oatmeal Stout

Ingredients (All Grain, 5.5 gal)

American 2-row

Roasted Barley

British Crystal 55°L

Weyermann Carafa® II; Weyermann

American 6-row Pale

Oats Flaked

Fuggle

Fuggle

White Labs WLP002 English Ale

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

Roasted Barley

British Crystal 55°L

Weyermann Carafa® II; Weyermann

American 6-row Pale

Oats Flaked

Hops

Fuggle

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
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	9 lbs
Roasted Barley Roasted Barley Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.	.5 lbs
British Crystal 55°L British Crystal 55°L Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.	.5 lbs
Weyermann Carafa® II Weyermann Carafa® II; Weyermann Carafa I, II and III also are available de-husked. Adds aroma, color and body.	.25 lbs
American 6-row Pale American 6-row Pale Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.	1 lbs
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	1 lbs

Recipe Search

Products

Vanilla Oatmeal Stout

Ingredients (All Grain, 5.5 gal)

American 2-row

Roasted Barley

British Crystal 55°L

Weyermann Carafa® II; Weyermann

American 6-row Pale

Oats Flaked

Fuggle

Fuggle

White Labs WLP002 English Ale

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

Roasted Barley

British Crystal 55°L

Weyermann Carafa® II; Weyermann

American 6-row Pale

Oats Flaked

Hops

Fuggle

Fuggle

Discussion

Post a Comment

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