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Chocolate Breakfast Stout
Oatmeal Stout • All Grain • 11 gal
Oatmeal stout with chocolate overtones.
February 25, 2009 am 09:07am
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 15 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 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 4.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.5 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1 oz
Magnum - 13.4 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 tsp
Yeast Nutrient @ 10 min - (omitted from calculations)
Yeast Nutrient @ 10 min
- 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 (quick oats) in a 350oF oven for ~one hour, with the door ajar. Cool in a paper bag overnight. (Only roasted 2 lb of oats out of 4.5) ** 2nd Chocolate Malt is actually pale chocolate malt Make a starter for the Irish Ale yeast a few days beforehand from yeast bank. Preheat Mash tun and mash in with 4.5 gallons of water and keep at 156* for 75 - 90 minutes. Added 5.2 stabilizer to mash. Mash out with .5 gallons boiling water. Measure first runnings and then subtract from final boil volume (7 gallons) and split into two batch sparges. Add Irish moss and yeast nutrient at 10 minutes to end of boil. (hit 160 after mash in, cooled to 156 slowly) Add lactose in last 10 min of the boil. Hops free in kettle. Pumped through CFC to chill down to 65* (recirculated to drop heat of the whole batch, got down to 170) Ferment at 62* for 3 weeks, transfer to cornie keg and add boiled lactose, purge O2 and let condition at room temp for 2-4 weeks. Optionally add 8 ounces chocolate powder with the lactose.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.018 | |
| Color: | 27.6 SRM | 22 - 40 | |
| Alcohol: | 5.2% ABV | 4.2% - 5.9% | |
| Bitterness: | 26.5 IBU | 25 - 40 | |
Discussion
Brewed
2009-03-23 9:41am
Brewed this yesterday in a 10 gallon batch. I need to modify my SS braid to not squish (I had a stuck sparge) Perhaps also throw in 1 lb of rice hulls when using that much oatmeal. Still hit 1.062 into the fermenters. Ended up with about 10.5 gallons of wort. Fermenting at 65 degrees.
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