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Is-You-Is or Is-You-Ain't-My-Baby Oatmeal Stout
Oatmeal Stout • Extract • 5 gal
Dehusked Carafa III and toasted flaked oats add smooth, aromatic character
April 27, 2007 am 11:07am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .75 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
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- .5 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 6.5 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.
- .75 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.0 oz
Challenger - 7.5 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1.0 oz
East Kent Goldings - 6.9 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
Toast the Oatmeal first for a nice aroma and flavor... First mash the oats with the English 2-Row for 45 minutes at 152F. Sparge twice and add liquor to the boiling pot where you've been steeping the other grains at 150F. Do a late-addition of half of the liquid malt extract. If you like, add a half ounce of Fuggles at flame out.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.018 | |
| Color: | 35.5 SRM | 22 - 40 | |
| Alcohol: | 5.9% ABV | 4.2% - 5.9% | |
| Bitterness: | 40.7 IBU | 25 - 40 | |
Discussion
Into the bottle
2007-05-16 6:52pm
Bottle today with an FG of 1.019 -- didn't dry out as much as I'd hoped. I attribute this to too high a steep temperature for teh specialty grains, and too short a mini-mash for the oats and pale 2-Row... However, the aroma is nice and rich, and the first taste tells me this could age nicely. You get a nice burnt toast and cocao up front. The mouthfeel is appropriately "slippery" like an oatmealer ought to be. Stay tuned.
From Frank At Old Town Coffee Tea & Spice:
2007-06-02 7:26pm
Liked it! Very Good, and not too sweet like some stouts.
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