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All in for Oatmeal Stout
Dry Stout • All Grain • 20 L
Lovely taste of a simple stout. key is the rising temperature fot the mash.
January 27, 2010 am 04:52am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 3.0 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .7 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 15 g
Cascade - 11.7 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 20 g
Cascade - 11.7 AA% pellets; boiled 20 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
BrewTek CL-240 Irish Dry Stout
BrewTek CL-240 Irish Dry Stout
A true, old fashioned, top fermenting yeast which leaves a very recognizable character to Dry Stouts. Has a vinous, almost lactic character which blends exceptionally well with roasted malts. Highly attenuative.
Notes
The hops are not as stated. The hop used is green bullet from New Zealand. Mash at 65 degrees celsius slowly rising the temp to 68 for final 20 mins of the total 75 t minutes. Mash out after this. Ferment for 4 days at 20 degrees rake off and tthen after another week place in coller at 5 degrees for 14 days then bottle.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 33.4 SRM | 25 - 40 | |
| Alcohol: | 4.8% ABV | 4% - 5% | |
| Bitterness: | 44.2 IBU | 30 - 45 | |
Discussion
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