Products
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
Front Row Stout
Oatmeal Stout • All Grain • 5 gal
Recipe also had 1/5 lb Crystal 60 malt
January 30, 2010 pm 02:29pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 lbs
Pale Ale Malt; Weyermann®
Pale Ale Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.5 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 0.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.75 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.5 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 1 oz
Willamette - 5.0 AA% whole; boiled 45 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.5 oz
Cascade - 5.5 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 32.2 SRM | 22 - 40 | |
| Alcohol: | 6.1% ABV | 4.2% - 5.9% | |
| Bitterness: | 27.5 IBU | 25 - 40 | |
Discussion
Instructions?
2010-12-29 1:04pm
I find nobody on here ever puts in instructions... newbies cannot become advanced, guessing at how to brew. How long is mash, is it stepped, rests, etc.. No temps no nothing...
newbie info
2010-12-31 12:14pm
there are a lot of things you cannot put in when you make the recipe here. i, like most people, do not remember to do it under the comment section so dont give the poor person a hard time. the best thing i find about homebrewing in general is that you can improvise as much as you like :)
have to agree..
2011-01-03 1:51pm
no matter how much or how little instructions are given on the recipes here, there is a TON of information on the forums, internet, etc, etc. I think most will say that a single infusion mash is the simplest process, unless you feel you have to go to greater lengths (i.e., step mash, decoction, and so on)...We all probably had to learn a few lessons as our experience level progressed, but that's the fun of homebrewing!
Comments from Author on Mash
2011-01-04 6:38am
Thanks for all the attention on my recipe. The mash was a two step. I always do a 2 step mash, but I never do a decoction due to the time and mess. 30 min at 125F and 60 minutes at 150F. Sparged with 170F water to 6 gallons. Pretty simple really. This brew turned out pretty good and quite dry.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
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
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
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