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Tastey Oats Stout
Oatmeal Stout • All Grain • 5.5 gal
Brewed and hit a higher gravity than intended, sitting in the keg currently, needs a few months.
March 26, 2008 pm 02:45pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 8 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
- .5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .75 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 2.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .75 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- .5 oz
Organic Pacific Gem - 15.0 AA% whole; boiled 60 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 1 tsp
Yeast Nutrient @ 10 min - (omitted from calculations)
Yeast Nutrient @ 10 min
- 1 tsp
Irish Moss @ 10 min - (omitted from calculations)
Irish Moss @ 10 min
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
* At least a day prior to brewing, roast the flaked oats in a 350oF oven for ~one hour, with the door ajar. Cool in a paper bag overnight. Make a starter for the Irish Ale yeast a few days beforehand from Yeast Bank. Preheat Mash tun and mash in with 4.5 gallons of water and keep at 156* for 75 - 90 minutes. Added 5.2 stabilizer to mash. Mash out with .5 gallons boiling water. Measure first runnings and then subtract from final boil volume (7 gallons) and split into two batch sparges. Add Irish moss and yeast nutrient at 10 minutes to end of boil. Hops loose in the (electric) boil kettle. Pumped through CFC to chill down to 65* Ferment at 62* for 3 weeks, transfer to cornie keg and add boiled lactose, purge O2 and let condition at room temp for 2-4 weeks.
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: | 25.7 SRM | 22 - 40 | |
| Alcohol: | 5.8% ABV | 4.2% - 5.9% | |
| Bitterness: | 30.0 IBU | 25 - 40 | |
Discussion
Great
2008-10-28 4:04pm
This turned out to be a wonderful receipe, had to age it a few months before it had a good aroma, always tasted good but developed into great after 4 months or so. Will brew this again. The chocolate never really came through so I may try to find a different way to do that.
Brewing again
2009-02-23 10:34am
Reformulated to brew again on my new system. Upped the chocolate malt and dropped the cocoa powder.
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