Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Boil Time: 60 min
Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
10.00 lb Pale Ale Malt (3.0 SRM) Grain 80.00 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.00 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 4.00 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.00 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.00 %
0.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.00 %
2.00 oz Fuggles [4.00 %] (60 min) Hops 25.0 IBU
0.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 6.0 IBU
0.50 oz Goldings, East Kent [5.00 %] (5 min) Hops 1.6 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.65 % Actual Alcohol by Vol: 5.61 %
Bitterness: 32.6 IBU Calories: 260 cal/pint
Est Color: 26.4 SRM Color: Color
Single infusion mash @ 153 degrees
Fermented in corny keg at ~ 64 degrees for 3 weeks.
Brewed this on 10/2 and tapped it a couple of days ago. It's delicious!
Thanks. I really enjoyed it and it went over well with friends.
How well did the oatmeal come through with just one pound? I want my brew to really showcase the oatmeal, I just had a Highland Oatmeal porter where the oatmeal came through really well which I enjoyed.
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Primary: Empty
Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale
Hmm, I'm not sure. I thought that oats mostly contributed a silkiness as opposed to a flavor. What did the oats taste like in your Highland Oatmeal Porter?
I'm thinking about maybe omitting the crystal malt and upping the oats to 1.50lbs, possibly splitting between flaked oats and malted oats. The only other thing I might do is use fuggles all the way through instead of using EKG since I can get a 4 ounce pack of fuggles cheap from www.farmhousebrewingsupply.com and make use of just about the whole thing on this single brew.
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Primary: Empty
Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale
Hmm, I'm not sure. I thought that oats mostly contributed a silkiness as opposed to a flavor. What did the oats taste like in your Highland Oatmeal Porter?
The highland beer's oat flavor tasted literally like what oatmeal tastes like. Maybe I'll only up the oats to 1.25 instead of 1.50 so that it doesn't get too slick of a mouthfeel.
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Primary: Empty
Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale
After doing some research I think I'll just stick with your original 1 pound of oats, but I'll toast them at 300 degrees until they turn a golden color. From what I've read that gives you a lot more pronounced oat flavor. That way I don't butcher up your recipe too bad, lol.
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Primary: Empty
Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale
Fufkin' A Oatmeal Porter
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