Recipe Search

  • Find recipes that are:



    Containing the ingredient(s):





    Containing the text:


    Sorted by:



Products

  • Favorite
  • Discuss
  • Subscribe
Oatmeal Blizzard

Oatmeal Blizzard

Oatmeal Stout • Partial Mash • 5 gal

Hawkeye

At home with the Boys for the Blizzard of December '09 - a deep, lush Oatmeal Stout...

December 20, 2009 pm 12:57pm

4.0/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

  • .5 lbs Caramel Malt 120L; Briess

    Caramel Malt 120L; Briess

    Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .5 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .6 lbs Carafa Special® TYPE II; Weyermann®

    Carafa Special® TYPE II; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier

  • .25 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 3.3 lbs CBW® Golden Light Liquid (Malt Extract); Briess

    CBW® Golden Light Liquid (Malt Extract); Briess

    Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.

  • 2 lbs Dry Dark Extract

    Dry Dark Extract

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 1.5 lbs Oats (Pregelatinized Flakes); Briess

    Oats (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.

  • 1 oz Phoenix - 10.0 AA% pellets; boiled 50 min

    Phoenix

    Attractive English aroma with high alpha-acid. excellent.

  • 1 ea Whirlfloc Tablets (Irish moss) - @ -15 mins. (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 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

At home with the Boys for the Blizzard of December '09 - a deep, lush Oatmeal Stout...With Quick Oats you get the sugars without pre-cooking. Keep the grains at 152F for 45 mins. Sparge and proceed as usual. Put the dry malt in first boil, and the liquid as a late addition (around -20 mins). Use a shovel full of snow in the sink to chill the kettle, if you're stuck in this blizzard like us!

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.058 1.048 - 1.065
Terminal Gravity: 1.014 1.010 - 1.018
Color: 31.6 SRM 22 - 40
Alcohol: 5.8% ABV 4.2% - 5.9%
Bitterness: 34.5 IBU 25 - 40

Discussion

Hawkeye

A high-caliber, smooth Oater

2010-01-25 1:47pm

FG on this was 1.018. Bottled quite clear despite a very pastey sparge from a stovetop minimash. Spent 9 days in the primary, 15 in the 2ndry, and 8 in the bottle before first tasting: Malty but not syrupy, dark pumpernickel and molasses notes with a moderate back-of-the-tongue bitterness, and a soft black-roast edge. VERY SMOOTH but also light and drinkable for a stout.

Post a Comment

Subscribe to this discussion.

Recently Added

Recently Reviewed

  • Fuggle Dee Dum

    Fuggle Dee Dum

    Special/Best/Premium Bitter : All Grain

    JJef14

    Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...

    craig 20L strike and 25L boil? How long for the mash - 60mins?

    2024-11-15 6:03pm

  • Spotted Tongue 2024 Summer Saison

    Spotted Tongue 2024 Summer Saison

    Saison : All Grain

    Old Man Stan

    Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.

    Old Man Stan Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...

    2024-10-26 7:15pm

  • Spotted Tongue Toasted Blonde

    Spotted Tongue Toasted Blonde

    Blonde Ale : All Grain

    Old Man Stan

    Does adding toasted bread to the mash affect outcome?

    Old Man Stan The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...

    2024-10-26 7:05pm

Tools | Recipes | My Stuff | Store | Account | Support
BeerTools Forum | Privacy | Terms of Service

© Copyright 1999-2025 BeerTools LLC. All rights reserved.