All Grain Yeast:
1084 Irish Ale Batch Size (Gallons):
5.5 Original Gravity:
1.050 Final Gravity:
48 Boiling Time (Minutes):
71 Primary Fermentation (# of Days & Temp):
31 days at 69F Tasting Notes:
Roasted, stouty maltiness in the forefront
This is adapted from Papazian's Barrel of Monkeys Oatmeal Stout.
2.3 kg 2 row Pale ale malt
900g Wheat malt
450g Caramel malt (120 L)
250g Chocolate malt
250g Patent malt
300g Flaked oats
Mashed at 67ºC for 60m
75 minute boil, East Kent Goldings all the way:
71g at 75m
14g at 30m
15g steeped at end of boil for 3m
Looks gorgeous, really stable head, lovely lacing. Very stouty nose: coffee, chocolate, a hint of liquorice. And flavour to match. I expected it to be more bitter than it is, but it all comes together into a well rounded, full bodied stout.
The 31 days in primary wasn't my choice, I had a two week holiday out of the country planned and I had meant to bottle this before leaving, but after 10 days the gravity was only down to 1.020. So I gave it a swirl and left it, bottled it as soon as I could after returning home. It definitely didn't hurt! Was very drinkable just 2 days after bottling - now it's been 2 weeks and it's just getting better.
As for the name: It's italian for 'Black Billy Goat' - Black Goat - Black Oat... Get it? Also, a 'billy goat' and 'oat' is the same word in Icelandic. I have family in both Iceland and Italy so I thought it was appropriate enough.