AngryNerd
New Member
Last weekend a friend and I brewed "Samuel Smith's Oatmeal Stout" out of the "Clone Brews" book by Szamatulski, and it just isn't dark enough! It looks more like a dark amber / light porter. Here is the recipe:
Steep at 150F for 20 minutes:
1/2 lb fresh roasted flaked oats
1/2 lb 55L crystal malt
1/2 lb chocolate malt
1/4 lb roasted barley
Sparge with 1/2 gal water at 150F.
Add 6 lbs light DME and 2 oz Kent Goldings, boil for 1 hour.
Last 10 minutes add irish moss.
Cool and pitch Wyeast 1084.
I'm about to transfer to the secondary fermenter (it's been a week and the krausen has fallen). The color still isn't right - is there anything I can add at this point?
What did I do wrong? I only poured the sparge water through the grain bag once - how many times is that usually done?
Thanks in advance.
Steep at 150F for 20 minutes:
1/2 lb fresh roasted flaked oats
1/2 lb 55L crystal malt
1/2 lb chocolate malt
1/4 lb roasted barley
Sparge with 1/2 gal water at 150F.
Add 6 lbs light DME and 2 oz Kent Goldings, boil for 1 hour.
Last 10 minutes add irish moss.
Cool and pitch Wyeast 1084.
I'm about to transfer to the secondary fermenter (it's been a week and the krausen has fallen). The color still isn't right - is there anything I can add at this point?
What did I do wrong? I only poured the sparge water through the grain bag once - how many times is that usually done?
Thanks in advance.