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She is in Love - Oatmeal Stout
Oatmeal Stout • Partial Mash • 5 gal
moddy sam smith/youngs with double oatmeal, mini mash
December 30, 2005 pm 08:35pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 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.
- 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.
- 1.5 oz
East Kent Goldings - 6.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 tbsp
gypsum - (omitted from calculations)
gypsum
- 1 tbsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP011 European Ale
White Labs WLP011 European Ale
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Notes
Modified SamSmith clone using wlp011 for sweeter, maltier character.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.019 | 1.010 - 1.018 | |
| Color: | 24.6 SRM | 22 - 40 | |
| Alcohol: | 6.3% ABV | 4.2% - 5.9% | |
| Bitterness: | 32.6 IBU | 25 - 40 | |
Discussion
brewing in the new year
2005-12-30 8:41pm
I'll be brewing this one to celebrate the new year, and can't wait to tell about it. My resolution is to brew super premium quality tasting beer. This is based on close recipes of sam smith and youngs, with more oatmeal added. I'll be priming with wheat dme to 'hopefully' give good retention to its 'hopefully' creamy head. I've already started a 500ml starter to really get things going! Happy brew year!
in the carboy
2006-01-01 8:51pm
In the carboy now, I really pressed the grains to get as much sugar as possible. Toasted the oats for over an hour, too. Mashed for 1 hour 45 min, then sparged with 1.5 gals. Dissapointing hot break but decent cold break off immersing in ice bath. Went into carboy with most of the trub, hoping this will get the yeast rocking. Great color and nice toasty smell. OG 1.068 I can\'t wait to enjoy this one with my valentine!
into the secondary
2006-01-04 7:25pm
racked to secondary tonight. fermentation had slowed from freight train to mall walker to almost stopped. lots of activity when it was going. it stabilized around 67 F, but slowed when this cold snap dropped it to 64 F. Color is much darker than beertools predicts, might as well call it black. Gravity was at 1.014 so I don't expect too much more action, but aging all in one vessel will hopefully meld the flavors together nicely. Tastes of yeast and young alcohol, or course, but otherwise is smooth. Nice bitterness to compement the malty attributes, with chocolate and some coffee flavors.
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