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stout it out loud
Oatmeal Stout • Extract • 5 gal
try this one its my personal fav.
March 26, 2006 am 10:58am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.5 lbs
Belgian Special B
Belgian Special B
- .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.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .75 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 3.0 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.0 oz
Fuggle - 4.8 AA% whole; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .84 oz
Gevalia colombiia coffee steped in 24 ounces of water - (omitted from calculations)
Gevalia colombiia coffee steped in 24 ounces of water
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
step the grains at 170deg. for 1 hour. Bring to a boil add laaglander dry malt, stir so not to burn, after 30 min. add briess liquid malt, boil for 1hour take of heat, add the steped coffee to wort.You know the rest
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.018 | |
| Color: | 39.5 SRM | 22 - 40 | |
| Alcohol: | 7.1% ABV | 4.2% - 5.9% | |
| Bitterness: | 1.2 IBU | 25 - 40 | |
Discussion
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