Oatmeal Stout

Posted by Ben Evert | 9:05 AM | | 0 comments »









Photo by: Jeffk


5 gallons, extract with grains

OG = 1.054 IBU = 34

The grains are mashed prior to the addition of the dry malt extract. The oats have a negligible enzyme content. Hence the American six-row barley with its high enzyme content is used to saccharify the oats.


Ingredients:


6 lbs. amber, dry malt extract
1 lb. crystal malt, 60° Lovibond
1.5 lb. American six-row pale ale malt
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss, for 15 min.
2 oz. Fuggles hop pellets (4.2% alpha acid), for 45 min.
Wyeast 1084, Irish ale yeast


Step by Step:

Prepare a yeast starter a day or two before brew day. Crush the specialty grains and malt, and mix them with the oats in a coarse, nylon bag. Tie up the nylon bag to seal it. Heat 3 gals. of water to 155° F in a pot with a lid and add the bag of grains. Keep this pot covered, maintaining a temperature between 150° and 158° F for one hour to convert the starch. This can be done, for example, by placing the entire pot in an oven preheated to 150° F. Remove the grain bag, and pour 1 qt. of rinse water over it and into the pot. This rinses some of the residual sugars from the grains. In a separate pot bring 3 gals. of water to a boil for at least 15 min. Add 2 of these gallons to a clean, sanitized fermenter. Keep the other gallon of water covered, in reserve. Bring the wort to a boil, and slowly but vigorously mix in the dry malt extract. Boil the wort vigorously for 15 min. and add the hops. Boil for 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off of the trub, into the fermenter, adding the reserved water as necessary to bring the final wort volume to 5.5 gals. Aerate the wort for 15 minutes. Mix the yeast starter into the wort. Seal the fermenter with an air lock, and ferment until completion.


All Grain Option:

 
5 gallons

OG = 1.052 IBU = 35

The recipe specifies about 10 percent oats, for which a single-step infusion mash will suffice.


Ingredients:


8 lbs. pale two-row English ale malt
1 lb. crystal malt, 60° Lovibond
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss
2 oz. Fuggles hops for boiling (4.2% alpha acid), for 45 min.
1 pack Wyeast 1084, Irish ale yeast


Step by Step:

Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete.

Source: BYO


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