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Irish Cream Stout

Irish Cream Stout

Oatmeal Stout • All Grain • 5.5 gal

Legman

Not a big Stout fan, but I can't resist to make one.

February 2, 2009 pm 07:39pm

3.0/5.0 1 rating

Ingredients (All Grain, 5.5 gal)

  • 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.

  • 2 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • 1 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • .5 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 1 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.

  • 1 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 2 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.25 oz Bullion - 7.5 AA% pellets; boiled 75 min

    Bullion

    Neutral. Not highly regarded.

  • 1 oz East Kent Goldings - 5.4 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • .42 oz Bullion - 7.5 AA% pellets; boiled 1 min

    Bullion

    Neutral. Not highly regarded.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • 1 tbsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

  • 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

Crystal Malt 120°L is actually Crystal Malt 200°L Toasted oats in oven for 45 min. @ 350F Single infusion mash @ 158F

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.051 1.048 - 1.065
Terminal Gravity: 1.028 1.010 - 1.018
Color: 35.7 SRM 22 - 40
Alcohol: 2.9% ABV 4.2% - 5.9%
Bitterness: 47.5 IBU 25 - 40

Discussion

Legman

I knew it would happen.

2009-02-17 5:18am

Well, I knew this was going to probably happen...and it did. The dreaded stuck Lauter/Sparge. This mash was so gummy, I had a hell of a time getting anything out of it all. It was a struggle to say the least. I had anticipated this, and originally was going to do a Beta-Glucan rest, but I got lazy, skipped it and went for the single infusion. Bad mistake. Oh well, lesson learned.

Legman

Low attenuation

2009-03-14 1:19pm

Well, nothing has gone well with this batch at all. Very low attenuation. Maybe I shouldn't have mashed @ 158F on this or increased the grain bill more. Oh well. Live and learn. Even with all the problems with this batch, I sample a little from the hydrometer reading and it tasted amazing! Chocolaty, roasted-coffee, smokey and slightly burnt flavor and aroma. I think it's still going to be a good beer, just not what I was shooting for. Will have to work out the bugs next go round.

Legman

Good place to start.

2009-06-03 5:38am

Despite all the problems I had making this beer, it actually taste pretty damn good. Deep roasted, slightly burnt flavor with hints of chocolate and caramel. Hard to comment on the mouth feel from the oats due to the low attenuation. It's definitely full bodied. I'll have to give this recipe a go again.

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