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Oatmeal Breakfast Stout
Oatmeal Stout • All Grain • 5 gal
Just transferred this into the secondary corni-keg =) Can't wait to bottle it off and pass it out to friends! It has a very rich roasted flavor with the lactose sweetness tucked in the middle as well.
January 1, 2010 pm 10:33pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 9 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .75 lbs
Roasted Barley; Weyermann®
Roasted Barley; Weyermann®
German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales
- .75 lbs
Chocolate Malt; Simpsons
Chocolate Malt; Simpsons
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- .75 lbs
Medium Crystal Malt; Simpsons
Medium Crystal Malt; Simpsons
Ale colour and flavour adjustment tailored to requirement.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .25 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 35 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP060 American Ale Yeast Blend
White Labs WLP060 American Ale Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.018 | |
| Color: | 32.5 SRM | 22 - 40 | |
| Alcohol: | 6.9% ABV | 4.2% - 5.9% | |
| Bitterness: | 33.8 IBU | 25 - 40 | |
Discussion
Great Beer!
2010-01-31 11:45am
Creamy, dark chocolate with a full malty story to tell with a light hopping (not overpowering at all). It had about the same body as a Guinness, but not as chalky and burnt in flavor. The lactose did its part and kept the brew just slightly sweetened. If I were to do it again, I might add a more pale malt to bring the alc/vol up to about 7.5% or 8%. I think the added flavoring from the alcohol would only help.
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