conpewter
Well-Known Member
Finally got a brew in. It has been 8 months or more since I've had time to brew. We are thinking of moving so I needed to get in a brew before we pack up the brewery as well as a lot of other stuff to unclutter the house some and make it more appealing.
Original Recipe (5 gallon batch)
8 lb Canadian 2 row
2.75 lb Flaked Oats
.5lb Chocolate Malt
.5lb Roasted Barley
.5lb Crystal 40
1 lb Lactose (last 10 min of boil)
.5 oz Pacific Gem or other high alpha acid hop (14% AA for original recipe) 60 min
I thought I had all the ingredients for my oatmeal stout, but was out of some so had to make subs. I made a (hopefully) creamy stout instead. I usually use 2.75lb of oatmeal in my stout. I only had .75 on hand so I used that, plus 2.5lb of flaked barley.
Made a new recipe based off the old
8 lb Canadian 2 row
.75lb flaked oats
2.5lb flaked barley
.5lb Pale Chocolate Malt
.6lb Roasted Barley (to make up for pale choc, instead of choc)
.5 lb crystal 60
.25 lb carapils (had it laying around)
1 lb lactose (10 min from end of boil)
.7 oz Magnum (10% AA after adjustment for age) 60 min
Mashed at 155 for 60 min
60 minute boil
CFC to carboy (about 70 degrees)
S-05 yeast (all I have on hand, would have preferred Irish Stout or S-04)
Into fermentation freezer set to keep beer at 67degrees
Will bottle condition, as kegorator might be at the new house, and I still have infection issues in the kegs.
Lets hope it turns out nice!
Original Recipe (5 gallon batch)
8 lb Canadian 2 row
2.75 lb Flaked Oats
.5lb Chocolate Malt
.5lb Roasted Barley
.5lb Crystal 40
1 lb Lactose (last 10 min of boil)
.5 oz Pacific Gem or other high alpha acid hop (14% AA for original recipe) 60 min
I thought I had all the ingredients for my oatmeal stout, but was out of some so had to make subs. I made a (hopefully) creamy stout instead. I usually use 2.75lb of oatmeal in my stout. I only had .75 on hand so I used that, plus 2.5lb of flaked barley.
Made a new recipe based off the old
8 lb Canadian 2 row
.75lb flaked oats
2.5lb flaked barley
.5lb Pale Chocolate Malt
.6lb Roasted Barley (to make up for pale choc, instead of choc)
.5 lb crystal 60
.25 lb carapils (had it laying around)
1 lb lactose (10 min from end of boil)
.7 oz Magnum (10% AA after adjustment for age) 60 min
Mashed at 155 for 60 min
60 minute boil
CFC to carboy (about 70 degrees)
S-05 yeast (all I have on hand, would have preferred Irish Stout or S-04)
Into fermentation freezer set to keep beer at 67degrees
Will bottle condition, as kegorator might be at the new house, and I still have infection issues in the kegs.
Lets hope it turns out nice!