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Sweet Oatmeal Stout - Partial Mash

Sweet Oatmeal Stout - Partial Mash

Sweet Stout • Partial Mash • 5.5 gal

Breidenbock

Mini-mash, secondary SG 1.022

November 26, 2009 pm 05:57pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5.5 gal)

  • 1 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    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

  • .5 lbs American Caramel 120°L

    American Caramel 120°L

    Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.

  • .5 lbs Roasted Barley

    Roasted Barley

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

  • .5 lbs American Chocolate Malt

    American Chocolate Malt

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

  • .5 lbs De-Bittered Black Malt (Mout Roost 1400); Dingemans

    De-Bittered Black Malt (Mout Roost 1400); Dingemans

    Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.

  • .25 lbs Chocolate Wheat Malt

    Chocolate Wheat Malt

    Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.

  • 1 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 3 lbs Unhopped Plain Dark; Coopers

    Unhopped Plain Dark; Coopers

  • 2 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • .5 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • .375 oz Magnum - 14.4 AA% pellets; 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.

  • .5 oz Fuggle - 4.8 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .5 oz Fuggle - 4.8 AA% pellets; boiled 5 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .5 tsp yeast nutrient, 10 minute boil - (omitted from calculations)

    yeast nutrient, 10 minute boil

  • .25 tsp Super Floc, 10 minute boil - (omitted from calculations)

    Super Floc, 10 minute boil

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Mash Schedule: 110F for 20 min 153F for 60 min Mash out 168F for 10 min Primary for 1 week @ 68F Secondary for 2 weeks @ 68F Raised beer to 72F for two days for Diacetyl

Style (BJCP)

Category: 13 - Stout

Subcategory: B - Sweet Stout

Range for this Style
Original Gravity: 1.054 1.044 - 1.060
Terminal Gravity: 1.018 1.012 - 1.024
Color: 35.2 SRM 30 - 40
Alcohol: 4.8% ABV 4% - 6%
Bitterness: 28.6 IBU 20 - 40

Discussion

Breidenbach

Just Bottled 12/11/09

2009-12-26 5:39pm

Will need some time to age...

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