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Bryan's Stout Member
Oatmeal Stout • Partial Mash • 5 gal
So Stout it Hurts.
August 9, 2007 pm 06:28pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 2 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Bullion - 7.9 AA% pellets; boiled 60 min
Bullion
Neutral. Not highly regarded.
- 1.5 oz
Mt. Hood - 5.4 AA% pellets; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 2 oz
Hallertau - 3.8 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Steep grains at 152F for 60 minutes. Boil 60 minutes. Ferment at 67F.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.018 | |
| Color: | 33.9 SRM | 22 - 40 | |
| Alcohol: | 6.1% ABV | 4.2% - 5.9% | |
| Bitterness: | 42.9 IBU | 25 - 40 | |
Discussion
Ba Rude
2007-08-26 3:34pm
Brewed this bad boy up on the 21st. Everything seemed to go fine. Wort was very sweet, massive coffee flavor and bitter as all hell. Fermented like mad and actually blew out my airlock so I had to setup a blowoff tube. Hopefully nothing got contaminated. OG was 1.060-1.061. Will probably rack to a secondary later today. Average fermentation temp was about 73 deg F
Well then
2007-08-26 8:45pm
Just moved to secondary. TG was/is 1.022 which is higher than I would have liked to see but what can you do. That still comes out to about 5.7% alcohol which works for me. Taste is initially bitter which I am assuming is from the hops but it may be the Roast or Black Patent as the Black Patent smells like if you used too much of it that it may bitter the brew, I have been told that Roast can do the same. At this point the bitterness it isn't bad but just extremely noticeable. Roast is perfect, mmmm coffee and you can just detect the chocolate. It is sweet but at this point I cannot tell if it is because of poor fermentation or from the grains themselves, though it is a pleasent sweetness. Will post up once I get into bottles.
And?
2007-09-01 3:31pm
Well?!? How is it buddy?
uh
2007-09-01 3:55pm
hel-looooo. It says I will post up when I get it into bottles. gawd :rollyeyes: naw, I am going to try to get it bottled later today or tonite. I'm gonna use DME since someone forgot to bring my priming sugar. So, should I use the Dark or the Light DME? DME is neat but, I digress. If it has suds by monday I'll drop some by and you can have Mr. Porp swing by too. Does he have anything going right now?
That is correct.
2007-09-01 7:39pm
DME IS RAD. Use the light DME. Or, use molasses. Yeah. mmmmmmmmmmm.... Old Porp Monkey has a light lager a-brewin' in the freezer: http://www.beertools.com/html/recipe.php?view=6692 Should be ready in a couple more weeks. Next up for him is an IPA I believe. Next up for me is a Sam Adams clone. Hoo-ray for trying out decoction mashing!
HJ
2007-09-02 9:38pm
OK, Just finished bottling. TG was 1.020 which should bring it to arround 6%, yay. I ended up using 1 cup of dark DME (I guess I didnt have any light DME, oh well) and 3 Tablespoons of table sugar (cause I am paranoid) hopefully I didn't drop the F-Bomb on this one. I think this one will need some time to settle in. Great coffee nose, taste is quite complex but seems kind of uneven, flavors are all over the place. Great coffee aftertaste that lingers for sometime. Bitterness is there, wierd and full bodied though, if that makes any sence. Not much other hop presence can be detected, which is good IMO. Alcohol taste is definately present but doesn't dominate the beer like an Imperial. We'll see how long before it is sudsy...
Tasted 9/7/07
2007-09-08 1:06pm
Wow, this brew has a huge coffee nose. Aroma is like ground coffee beans (as opposed to the smell of coffee in a cup). Really nice aroma without being overwhelming. First taste that hits you is a smooth roasty flavor and then the coffee flavor hits. This is like the flavor of brewed coffee (as opposed to the flavor of ground coffee beans). After swallowing it's sort of like smooth coffee ice cream. Really really smooth. Kinda scary smooth because you can drink so much of it without realizing it. Can't taste any alcohol flavor at all. Very well disguised considering the relatively high alcohol content. No real bitterness to speak of. This is the only thing I would change, but I tend to like bitter beers. Nice work.
Great Recipe
2008-04-18 11:32pm
This should be entered into a contest. Beautiful beer. Great color, great arroma, and perfect taste. Bryan, if thats your name, great beer!!!
!!!!
2008-05-17 11:52pm
Wow, Thanks man. I think I have a few of these left and might have to dig one up to see how it aged. B
Im a Newb
2009-06-12 11:02am
This looks like a super tasty recipe! However, I am definitely new to the partial mash brewing. Could someone send me the steps that they went through to brew this recipe, my email is cerstad@gmail.com; thanks everyone!!!!
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