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Modified* D***** Kids Oatmeal Stout
Oatmeal Stout • All Grain • 5 gal
Modified to fit ingredients I could get and how I mash, originally from Rhoobarb at HomeBrewTalk.com
May 7, 2008 am 11:30am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 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
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 2.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 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.
- .25 oz
Perle - 8.2 AA% whole; boiled 30 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .25 oz
Perle - 8.2 AA% whole; boiled 10 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 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 half hour, turn over once. Cool in a paper bag overnight. Mash grains in ~4.5 gallons water at 156oF for 60 minutes. Recirculate until clear. Sparge with ~5 gallons of 180o F water (split into two sparges). Lactose powder at 20 minutes, irish moss 15 minutes.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.018 | |
| Color: | 26.7 SRM | 22 - 40 | |
| Alcohol: | 6.6% ABV | 4.2% - 5.9% | |
| Bitterness: | 38.2 IBU | 25 - 40 | |
Discussion
Good not great
2008-10-28 4:05pm
This took some aging and even then it is not the best I've made, it is good but not wonderful. I may make this again without as many substitutions. Overall though it turned me onto oatmeal stouts.
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