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Breakfast brew 2
Oatmeal Stout • Extract • 5.5 gal
Flavor turned out great! Coffee adds a nice and balanced bitterness to the beer.
February 17, 2008 pm 07:52pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1.0 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .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
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.
- 7 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.
- .5 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1.0 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.0 oz
Challenger - 8.0 AA% whole; boiled 15 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- .5 oz
whirlfloc (tablet) - (omitted from calculations)
whirlfloc (tablet)
-
Munton-Fison Active Brewing Yeast
Munton-Fison Active Brewing Yeast
Some fruity esters, attenuative, fair to good reputation.
Notes
Note: this has 3 quarts of strongly brewed coffee added into the fermentor just after the boiling the wort. Also, added 1 oz packet coopers ale yeast 10 days after initial yeast. Also added 1teaspoon yeast energizer
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 32.9 SRM | 22 - 40 | |
| Alcohol: | 5.8% ABV | 4.2% - 5.9% | |
| Bitterness: | 6.6 IBU | 25 - 40 | |
Discussion
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