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BPO Oatmeal Stout
Oatmeal Stout • Extract • 5 gal
This was the second batch of beer I ever made. Since then, it has gone through several brew cycles and after a few adjustments were made, this became the final variation. Originally I had included 2 tsp. Gypsum. This was before I found out that the local spring I was getting my water from was EXTREAMLY hard. According to BeerTools it scores a 97%. It lost points due low IBU’s (22.8). The recipe was developed by me and a friend of mine, (who I’ve since lost contact with). Taste testing has been done by my brother who described it as “a beer you can chew”. After consuming 2 pints he suggested serving it with a T-Bone or Steak Modiga. That may have been my brother looking for a free meal. I managed to hide a few bottles in my basement for just over a year. At the last “testing” my brother did, he described it as “incredible”. Good luck waiting that long. If you can’t wait a year, try to wait 6-8 weeks. At 2 weeks, it is good. The Hops and Special B dominate the flavor and aroma, but you can just get a hint of the Oatmeal. At 6-8 weeks, the flavors and aromas have leveled off and it becomes great. As I mentioned before, this recipe was developed for a friend of mine and was actually given to him for a birthday present. In fact the title has his initials. If you see him, let him know I’ve got a 6-pack waiting for him. P.S. The Steak Modiga Recipe is available on request.
June 7, 2007 am 10:39am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .50 lbs
Belgian Special B
Belgian Special B
- .25 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6.6 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .50 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .30 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1.0 oz
Fuggle - 5.5 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.
- .50 oz
Willamette - 4.5 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .50 oz
Willamette - 4.5 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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
The .25 Lb Oats Flaked was added to the Boil.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 25.9 SRM | 22 - 40 | |
| Alcohol: | 5.6% ABV | 4.2% - 5.9% | |
| Bitterness: | 24.5 IBU | 25 - 40 | |
Discussion
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