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Strange Brew... It's Canadian, eh?
Oatmeal Stout • Extract • 5 gal
Brewing this for a hoser's wedding. This is a complex, yet light stout.
April 16, 2010 am 12:09am
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 0.5 lbs
American Black Roast
American Black Roast
Adds a heavy roast flavor and dark color.
- 0.5 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 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.
- 0.25 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 3 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2.76 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 1 oz
Goldings - 5.0 AA% pellets; boiled 60 min
Goldings
Mild. Slightly flowery.
- 1 oz
Goldings - 5.0 AA% pellets; boiled 30 min
Goldings
Mild. Slightly flowery.
- 6 ea
Oak Wood Chips - soaked in vodka along with a half-oz of fenugreek seeds (omitted from calculations)
Oak Wood Chips
Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
1 pint maple syrup weighs 1.38 lbs. Soaked 6 medium-toast oak cubes in Crown Royal Canadian Whisky. Added to secondary. 0.5 oz fenugreek was soaked in the same whisky and added to the secondary. Fenugreek has a strongly "maple" flavor and was used only to boost the aroma lost during boiling.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 35.3 SRM | 22 - 40 | |
| Alcohol: | 5.6% ABV | 4.2% - 5.9% | |
| Bitterness: | 34.3 IBU | 25 - 40 | |
Discussion
awesome name
2010-04-16 4:32am
the name and summary of this beer are totally awesome. cheers, mate...
Update
2010-11-07 1:24am
To be honest, this stuff tasted terrible all the way through bottling. It was incredibly dry and two-dimensional. Threw in a half-pound of lactose in along with the priming extract in hopes that it would round out some. The result, thank-goodness, was far better than expected and was very popular at my friend's wedding. The main thing that differentiates this from a well-balanced porter is the unique, almost herbal-woody touch. Final result was very drinkable and complex enough to stand out.
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