- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.060
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 32.7
- Color
- 27.5
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Submitted this to the MI State Fair 2009. Took a 3rd place with a score of 45.5
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Recipe: Black Oats
Brewer: Part Time Brewery
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (45.0) Tasted great when racking and I almost did not add the oak it was so good may need to do this again without oak.
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.44 gal
Estimated OG: 1.060 SG
Estimated Color: 27.5 SRM
Estimated IBU: 32.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13 lbs 12.0 ozPale Malt (6 Row) US (2.0 SRM) Grain 55.00 %
4 lbs 4.0 oz Pilsner (Weyermann) (1.7 SRM) Grain 17.00 %
3 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 12.00 %
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.00 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.00 %
1 lbs Roasted Barley (300.0 SRM) Grain 4.00 %
3.00 oz Goldings, East Kent - leaf 4.1 AAU [4.10 %Hops 17.1 IBU
1.00 oz Galena pellet [10.10 %] (60 min) Hops 15.6 IBU
3.00 oz Oak Chips (Secondary 7.0 days) Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 25.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 31.25 qt of water at 176.8 F 153.0 F
Notes:
------
added 2 shots of Jack Daniels to one pack of LDC house toasted oak cubes. Let soak for two weeks and drained remaining JD before adding to beer in secondary. When they went in they weighed 5oz (wet)
Submitted this to the MI State Fair 2009. Took a 3rd place with a score of 45.5
Recipe: Black Oats
Brewer: Part Time Brewery
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (45.0) Tasted great when racking and I almost did not add the oak it was so good may need to do this again without oak.
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.44 gal
Estimated OG: 1.060 SG
Estimated Color: 27.5 SRM
Estimated IBU: 32.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13 lbs 12.0 ozPale Malt (6 Row) US (2.0 SRM) Grain 55.00 %
4 lbs 4.0 oz Pilsner (Weyermann) (1.7 SRM) Grain 17.00 %
3 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 12.00 %
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.00 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.00 %
1 lbs Roasted Barley (300.0 SRM) Grain 4.00 %
3.00 oz Goldings, East Kent - leaf 4.1 AAU [4.10 %Hops 17.1 IBU
1.00 oz Galena pellet [10.10 %] (60 min) Hops 15.6 IBU
3.00 oz Oak Chips (Secondary 7.0 days) Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 25.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 31.25 qt of water at 176.8 F 153.0 F
Notes:
------
added 2 shots of Jack Daniels to one pack of LDC house toasted oak cubes. Let soak for two weeks and drained remaining JD before adding to beer in secondary. When they went in they weighed 5oz (wet)
Submitted this to the MI State Fair 2009. Took a 3rd place with a score of 45.5
