mcspanner
Well-Known Member
Most of my brewing has been following recipes so this year I set myself the challenge of making at least 1 experimental brew each month and starting with a completely blank canvas trying to create some recipes worth sharing.
Well this is ( to my palette) pretty damned good. SWMBO normally likes pale ales and bitters, but even she enjoys this one.
Let me know if you try it.
Method: all grain
Style: oatmeal stout
Boil time 90 minutes
Batch size: 23L
OG 1048 FG 1011 abv 4.84% Ibu (tinseth) 27.66 SRM (Morey) 40 ( based on 75% brew house efficiency)
malts
3.8kg UK Maris otter
.3kg chocolate ( had to substitute for chocolate wheat as had that in stock, but as planning on being almost opaque, haze from wheat not a big issue)
.2kg rolled oats
.5 kg roasted barley
.05kg uk black patent
Mash steps
62°c for 45min
68°c for 45 min
Sparge @ 77°c
Hops
10g EAst Kent Golding 6.AA @90 min
20g Atlas (Slovenian super Styrian) 8.1AA @60 min
10g Atlas @10 min
Irish moss or whirl floc at 15 mins
Pitched 1/2 cup Nottingham yeast slurry from previous brew and fermented @21°c- hit FG in 3 days!
Blow off tube recommended!
Cheers!
Well this is ( to my palette) pretty damned good. SWMBO normally likes pale ales and bitters, but even she enjoys this one.
Let me know if you try it.
Method: all grain
Style: oatmeal stout
Boil time 90 minutes
Batch size: 23L
OG 1048 FG 1011 abv 4.84% Ibu (tinseth) 27.66 SRM (Morey) 40 ( based on 75% brew house efficiency)
malts
3.8kg UK Maris otter
.3kg chocolate ( had to substitute for chocolate wheat as had that in stock, but as planning on being almost opaque, haze from wheat not a big issue)
.2kg rolled oats
.5 kg roasted barley
.05kg uk black patent
Mash steps
62°c for 45min
68°c for 45 min
Sparge @ 77°c
Hops
10g EAst Kent Golding 6.AA @90 min
20g Atlas (Slovenian super Styrian) 8.1AA @60 min
10g Atlas @10 min
Irish moss or whirl floc at 15 mins
Pitched 1/2 cup Nottingham yeast slurry from previous brew and fermented @21°c- hit FG in 3 days!
Blow off tube recommended!
Cheers!
