Just brewed this one on Saturday. Its smelling awesome. My original plan was to rack onto vodka soaked vanilla beans for 7 days after 2 weeks in primary. My company has different plans, so its going to sit in primary for three weeks while I'm travelling and I'll bottle it when I get home.
Boil Size: 6,70 l
Batch Size (fermenter): 10,25 l
Estimated OG: 1,051 SG
Estimated IBU: 33,8 IBUs
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type
0,40 kg Oats, Flaked, Dark Roasted - Steep 30min@70C
0,10 kg Oats, Flaked, Black Roasted - Steep 30min@70C
1,00 kg Rice Syrup, Brown Bio - Boil 60,0 min
0,20 kg Molasses, Black Strap
5,00 g Magnum [14,90 %] Pellets - Boil 60,0 min
5,00 g Magnum [14,90 %] Pellets - Boil 30,0 min
0,60 kg Rice Syrup, Brown Bio - Boil 20,0 min
5,00 g Tradition [6,70 %] Whole Leaf - Boil 15,0 min
5,00 g Irish Moss - Boil 10,0 mins
150,00 g Fat Free Cocoa Powder - Boil 10,0 mins
150,00 g Malto-Dextrine - Boil 5,0 mins
1,0 pkg Nottingham (Danstar #-)
5,00 g Yeast Nutrient (Primary 1,0 days)
0,15 kg GF - Sugar - Pine Honey (60,0 SRM) - Flame Out
2,00 Items Vanilla - Bean - Secondary 7,0 days
- Flaked Oats roasted
125.0C for 20 minutes, Stir and increase heat
137.5C for 20 minutes, Stir and increase heat
150.0C for 20 minutes, Stir and increase heat
162.5C for 15 minutes, Stir and increase heat
175.0C for 70 minutes, stiring every 5 minutes, move tray to top rack
200.0C for 15 minutes, stir every 5 minutes
- From the roasted oats, 100g were placed in a frying pan over medium-high heat and heated to black while stirring constantly. A lot of smoke was produced. Approximately 10 minutes.
The colour came out a dark brown instead of the deeper brown/black I was looking for. Next time I'm going to double the oats, blacken about 200g and maybe replace some of the rice syrup with dark sugar.
