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2008 Football Season Oatmeal Stout
Oatmeal Stout • All Grain • 5.25 gal
This is basically Jamil's recipe, slightly scaled for what I have at hand. It's also my first all-grain batch. Brewed 9/9/08 - can't wait to taste this one!
September 9, 2008 pm 02:44pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.25 gal)
- 9.4 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .5 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .75 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
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .75 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2.0 oz
East Kent Goldings - 4.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
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
Mash with 4 gallons (16 quarts) H2O at 154 degrees for 60 minutes Mash-out at 170 degrees for 15 minutes Batch sparge at 170 degrees for 40 minute sparge (tried for 60 but screwed up sparge) Boil for 90 minutes, adding hops at 60 minutes and whirlflock at 15 minutes Only had 4.5 gallons after boil, so added 1 gallon for 5.5 gallons Pitch 1.5 L starter at 78 degrees Ferment at 66 degrees Pre-Boil Gravity - 1.051 (24 efficiency) Original Gravity - 1.061
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: | 29.4 SRM | 22 - 40 | |
| Alcohol: | 5.9% ABV | 4.2% - 5.9% | |
| Bitterness: | 42.0 IBU | 25 - 40 | |
Discussion
Best beer I've brewed
2008-10-09 1:58pm
This one lasted about a week. I made the mistake of leaving about 1/4 of a keg at a friend's house after a party on Saturday. By the time I showed up for the 4:00 NFL games on Sunday it was done.
Best beer I've brewed
2008-10-10 7:47am
This one absoultely knocked my friends' socks off. Can't go wrong with a Jamil recipe, I suppose. Also the first beer I've kegged, so that got some props as well. Turned out pretty close to style, but with a little more caramel than I would have expected, which really pleased me.
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