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2nd Try Maple Oatmeal Stout
Oatmeal Stout • Partial Mash • 5 gal
This one took quite a bit of aging. Still a little thin, but the finish is exactly what I was looking for. Need to figure out how to get more body with the massiver fermentability of the maple syrup.
April 6, 2008 pm 12:38pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2.75 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
- .75 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.0 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3.3 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
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 2 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.25 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 oz
Northern Brewer - 8.3 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Real OG = 1.044 Real FG = 1.014 Real ABV = ~3.75% 4/6/08 - I thought this was a failed beer, but left it alone for 3 weeks at around 50 degrees and it's turned out fantastic - exactly the finish I was looking for. Needs more body, though, which I'll try to figure out next time - maybe increase malto-dextrin?
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: | 30.7 SRM | 22 - 40 | |
| Alcohol: | 6.1% ABV | 4.2% - 5.9% | |
| Bitterness: | 31.4 IBU | 25 - 40 | |
Discussion
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