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Feel Your Oats Stout

Feel Your Oats Stout

Oatmeal Stout • All Grain • 5.5 gal

Breidenbock

Bottled 9/4/08. Very drinkable as of 10/20/08. I can't really detect the molasses, may need to increase it next time. Slight alcohol warm.

July 27, 2008 pm 06:34pm

4.0/5.0 1 rating

Ingredients (All Grain, 5.5 gal)

  • 6 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

  • 1.5 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 1.5 lbs American Caramel 90°L

    American Caramel 90°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • .5 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .25 lbs American Black Roast

    American Black Roast

    Adds a heavy roast flavor and dark color.

  • 1 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • .75 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • .75 lbs Candi Sugar Dark

    Candi Sugar Dark

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • .75 oz Centennial - 10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 3 tsp Chalk and - (omitted from calculations)

    Chalk and

  • 2 tsp Baking Soda in 6 gal Denver Water - (omitted from calculations)

    Baking Soda in 6 gal Denver Water

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Notes

Single Infusion Mash: strike with 15 quart at 165 F . Target T = 154 for 60 minutes. Decoctation Mash Out: Boil 4 quarts stiff mash. Target T = 168 F for 10 minutes. Sparge at 168 F. Denver (Foothills) water plus 3 tsp chalk (CACO2) and 2 tsp baking soda (NAHCO3)

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.059 1.048 - 1.065
Terminal Gravity: 1.014 1.010 - 1.018
Color: 38.2 SRM 22 - 40
Alcohol: 5.9% ABV 4.2% - 5.9%
Bitterness: 33.7 IBU 25 - 40

Discussion

Breidenbach

Brew Notes

2008-08-07 2:24pm

8/6/08: Made yeast starter. 1.5 pints, 3/4 cup dark DME, boiled 10 minutes, cooled, aerated, and added WLP004 yeast. 8/7/08: Yeast starter krausen starting to form. 8/8/08: Brewed! Mash pH 5.6-5.8. 77% Eff. Post boil OG 1.059. Yeast pitched at 80 F. 8/10/08: Fermentaion temp stable at 64 F with evap cooler (wet t-shirt and fan). 8/11/08: Transferred to secondary. 8/22: FG 1.032, stirred fermenter to restart ferm. Removed evap. cooler. Ferm temp 69. 8/24: FG: 1.022, ferm temp 68. 9/2: Ferm temp. 71 F. Minor ferm activity still evedent. Will measure FG on Friday and bottle. 9/4: FG = 1.019. Bottled with 3/4 corn suger.

Breidenbach

First Tasting

2008-09-30 9:30pm

Cracked open the first bottle on 9/25. Very smooth, good mouth feel. Thick tan head with pronounced lace. 4 Stars so far.

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