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Breakfast Buzz Brew (final)
Oatmeal Stout • Extract • 10 gal
This is my first attempt at a Coffee Oatmeal Stout so it's constantly being tweaked. Big shout out to this website (http://9numbers.com/2008/08/03/designing-a-coffee-oatmeal-stout-the-saga-continues/), which was extremely helpful when I was researching and building this recipe.
November 10, 2008 pm 10:35pm
0.0/5.0 0 ratings
Ingredients (Extract, 10 gal)
- 1.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.25 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 12 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 4 oz
Willamette - 5.0 AA% whole; boiled 90 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 oz
Willamette - 5.0 AA% whole; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 lb
coarsely-ground Peru Norte-like coffee soaked in the keg for 4-6 hours prior to applying CO2?? - (omitted from calculations)
coarsely-ground Peru Norte-like coffee soaked in the keg for 4-6 hours prior to applying CO2??
-
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
The idea for this beer came about when Adam Young and I were out on the patio eating lunch at the original Village Tavern in Winston-Salem back in September. Adam also gets credit for the awesome logo that will adorn the tap handles once we keg this bad boy. NOTE: We will be fermenting 5 gallons with WLP004 Irish Ale yeast and the other 5 gallons with WLP013 London Ale yeast. Brew day is scheduled for Saturday, 11/1. BREW PLAN > Steep grains in 9 quarts water heated to approx. 155 F for 45-60 minutes. Begin heating 8 gallons of water in the brewpot and add half of a Campden tablet. "Rinse" steeped grain with 9 quarts of 165-170 F water over the brewpot. Add all malt extract and begin 90 minute boil. Add 4 oz. Willamette hops at start of boil for bittering. Add Servomyces caplet at 10 minutes left in boil. Add 2 oz. Willamette hops at flameout for aroma. Cool wort to 80-85 F and siphon evenly between two 6-gallon carboys. Add yeast and aerate. Drink a beer! TIMELINE --> Wednesday, 11/29: 2.7 L (90 oz.) starter made with 9 oz. of Light DME and split between the two yeast tubes. Saturday, 11/1: Brew day. Steeped grains in 9 quarts water heated to approx. 155 F for 60+ minutes. Heated 8 gallons of water in the brewpot and added half of a Campden tablet. Rinsed grain bag with 8 quarts of 165-170 F water over the brewpot. Added another gallon of water to bring volume to approx. 12 gallons. Added all malt extract and began 90-minute boil. Added 4 oz. Willamette hops at start of boil for bittering. Forgot to add Servomyces caplet at 10 minutes left in boil, oh well. Added 2 oz. Willamette hops at flameout for aroma. Cooled wort to 80-85 F and siphoned/scooped into two 6-gallon carboys. Took hydrometer reading; OG 1.060. Added yeast and aerated.
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: | 31.2 SRM | 22 - 40 | |
| Alcohol: | 5.9% ABV | 4.2% - 5.9% | |
| Bitterness: | 40.1 IBU | 25 - 40 | |
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