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-   -   Double Chocolate Oatmeal Snout (http://www.homebrewtalk.com/f68/double-chocolate-oatmeal-snout-126638/)

ChshreCat 07-03-2009 10:26 PM

Double Chocolate Oatmeal Snout
 
2 Attachment(s)
BBD Double Chocolate Oatmeal Snout

Brew Type: Partial Mash
Style: Stout
Brewer: BBD Brewing
Batch Size: 5.00 gal
Boil Time: 60 min

Ingredients Amount Item Type % or IBU
7.00 lb Amber Liquid Extract [Boil for 15 min]
1.50 lb Oats, Flaked (1.0 SRM) Grain 12.43 %
1.50 lb Pale Malt (2 Row) (3.0 SRM) Grain 12.43 %
0.82 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.79 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.21 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.14 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 28.0 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
6-9oz fat free cocoa powder (see notes) [last 10 mins of boil]
1 Vanilla Bean [split and added to secondary]

Beer Profile Estimated Original Gravity: 1.070 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 37.7 SRM
Bitterness: 38.2 IBU (30.0-45.0 IBU)
Estimated Alcohol by Volume: 6.80 %

I used discgolfin's Classic Oatmal Stout as my stepping off point, so props to him. http://www.homebrewtalk.com/f68/clas...l-stout-88634/

I love this beer and get nothing but raves from it. It's definitely chocolate. I think the bitterness is a little higher than the 38 IBU that's calculated from the chocolate. The vanilla been isn't really detectable, but it supports the chocolate and keeps it from being overly bitter and biting. Nice and smooth flavor.

The amount of cocoa powder is up to you. 9 makes a complete dark chocolate overload. 6 is a LITTLE more balanced, but still very dark chocolate forward. The original recipe uses 9 ounces, but lately I've been using 6 to make it a little easier for normal people to enjoy.

Last night I made a float with this and a few scoops of vanilla ice cream. It was fantastic!

Lcasanova has also made a gluten-free version of the recipe for you GF brewers:
http://www.homebrewtalk.com/f78/glut...-stout-165489/

Attachment 11928
Attachment 11927

ChshreCat 07-03-2009 10:26 PM

Double Chocolate Oatmeal Snout
 
2 Attachment(s)
BBD Double Chocolate Oatmeal Snout

Brew Type: Partial Mash
Style: Stout
Brewer: BBD Brewing
Batch Size: 5.00 gal
Boil Time: 60 min

Ingredients Amount Item Type % or IBU
7.00 lb Amber Liquid Extract [Boil for 15 min]
1.50 lb Oats, Flaked (1.0 SRM) Grain 12.43 %
1.50 lb Pale Malt (2 Row) (3.0 SRM) Grain 12.43 %
0.82 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.79 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.21 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.14 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 28.0 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
6-9oz fat free cocoa powder (see notes) [last 10 mins of boil]
1 Vanilla Bean [split and added to secondary]

Beer Profile Estimated Original Gravity: 1.070 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 37.7 SRM
Bitterness: 38.2 IBU (30.0-45.0 IBU)
Estimated Alcohol by Volume: 6.80 %

I used discgolfin's Classic Oatmal Stout as my stepping off point, so props to him. http://www.homebrewtalk.com/f68/clas...l-stout-88634/

I love this beer and get nothing but raves from it. It's definitely chocolate. I think the bitterness is a little higher than the 38 IBU that's calculated from the chocolate. The vanilla been isn't really detectable, but it supports the chocolate and keeps it from being overly bitter and biting. Nice and smooth flavor.

The amount of cocoa powder is up to you. 9 makes a complete dark chocolate overload. 6 is a LITTLE more balanced, but still very dark chocolate forward. The original recipe uses 9 ounces, but lately I've been using 6 to make it a little easier for normal people to enjoy.

Last night I made a float with this and a few scoops of vanilla ice cream. It was fantastic!

Lcasanova has also made a gluten-free version of the recipe for you GF brewers:
http://www.homebrewtalk.com/f78/glut...-stout-165489/

Attachment 11928
Attachment 11927

Brihaus 10-18-2011 01:17 PM

1 Attachment(s)
Quote:
Originally Posted by ChshreCat
In the future, you wanna take your gravity reading after you top up to your final volume and mix it really well. I'm sure you're doing quite well so far.

I always used to sprinkled dry yeast right onto the wort until I learned I should hydrate it first. I hydrate now and (to be honest) haven't noticed any difference in how it acts but still hydrate because it's an easy thing to do and stacks the odds of good beer slightly more in my favor.
Still shots of fermenting beer are particularly boring. But here's where it's at. I came home yesterday and the airlock was busy clicking, fermenting at 71-72 degrees. Interesting that there was almost no krausen head. It was fizzing like an active bottle of Coke. This morning it's at 70 degrees and had slowed down quite a bit until I kicked it a couple times.

TBuuck 07-14-2013 08:40 PM

1 Attachment(s)

Just brewed this baby up, took a taste two days into fermentation and a was surprised by a little bit of a sour taste right at the start. Not sure if that is the bitterness of the cocoa powder, but I'm kind of hoping that dissipates over the conditioning in the next week. Anybody else get this same result?



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