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Irish Breakfast Oatmeal Stout
Oatmeal Stout • Partial Mash • 5 gal
8/6/06- Brewed this weekend will update but should be quite tasty with a nice kick
August 7, 2006 pm 06:51pm
5.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 lbs
American Black Roast
American Black Roast
Adds a heavy roast flavor and dark color.
- 1.3 lbs
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.
- 1.3 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
- .2 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 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.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Fuggle - 4.0 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 - 4.0 AA% pellets; boiled 15 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 - 4.0 AA% pellets; 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.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Protien rest 122F for 30-45 MIN Then mash at 152F for 60 MIN 8/6/06- Brewed this weekend will update but should be tasty
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.018 | |
| Color: | 35.1 SRM | 22 - 40 | |
| Alcohol: | 6.8% ABV | 4.2% - 5.9% | |
| Bitterness: | 25.7 IBU | 25 - 40 | |
Discussion
8/12/06 Racked into secodary
2006-08-12 11:53am
Racked over to secondary today gave it a taste It tunrned out GREAT nice and creamy with wonderful roasted flavor with a hint of smoke. I hope it ages nice I think this is one of the best I have done.
Carbonated and aged 3 weeks
2006-09-01 11:49am
This stout turned out better than I could have hoped I will enter this into a upcoming competition and post how I do. Great roasted flavor thick and creamy with a smooth smoked finish i love it.
Post a Comment
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