Okay, I have gratuitously stolen Yooper's converted PM Oatmeal Stout recipe, and have since then adulterated it with spices as per my SWMBOs request. If you can give suggestions on spice quantities and preparation of spices, I would appreciate it. Full recipe at end of post
Spices are whole/fresh, unless otherwise specified.
1.00 Ea Cinnamon Stick 5 min (boil)
2.00 quarter sized slices of Ginger 0 min (boil)
2.00 Tbl Nutmeg, freshly ground 0 min (boil)
4.00 Ea Cloves 0 min (boil)
2.00 Ea Vanilla Bean, split 0 min (boil)
Should I powder the cloves? are any of these spices better in secondary than at flameout? About how long should I let this primary? From start to finish, do I have a shot at Christmas if I do it on 5OCT?
TIA
Homage to Yooper
Recipe:
2 pounds maris otter
1 lbs Oats, Flaked
12.0 oz Victory Malt (25.0 SRM)
10.0 oz Chocolate malt (pale)
8.0 oz Barley, Flaked (1.7 SRM)
8.0 oz Black Barley (Stout) (500.0 SRM)
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM)
2.0 oz Chocolate Malt (450.0 SRM)
2.00 oz Williamette [4.80 %] (60 min) Hops 31.6 IBU
3 lbs light dry extract @ 10 minutes
Spices:
1.00 Ea Cinnamon Stick 5 min (boil)
2.00 quarter sized slices of Ginger 0 min (boil)
2.00 Tbl Nutmeg ground 0 min (boil)
4.00 Ea Cloves 0 min (boil)
2.00 Ea Vanilla Bean, split 0 min (boil)
1 Pkgs British Ale II (Wyeast Labs #1335)
Bring 9 quarts of water to 169 degrees, in a large pot. If you have room, add the grain bag(s) with the grain to this pot. If not, you can use a cooler/bottling bucket/whatever. Stir well, to thoroughly wet the grains and make sure it's between 152-158 degrees. Cover, insulate with a blanket or something and let sit for an hour. After an hour, drain the liquid from the grains. You should have about 1.5 gallons of liquid. Pour hot water over the grain bags, up to your boil volume. Ideally, you'd have room for 2 more gallons or so. Stir well, and drain again. Add that to the liquid you already have and bring that to a boil.
Once boiling add the hops as in the original recipe.
At 10 minutes left in the boil, take off the heat and add a can of Alexanders pale malt extract (4 pounds liquid) and stir well. Or you can add 3 pounds light dry extract. Both will work. Stir well, bring back to a boil, and boil 5 minutes. Take off the heat and cool. Top up to 5 gallons.
Spices are whole/fresh, unless otherwise specified.
1.00 Ea Cinnamon Stick 5 min (boil)
2.00 quarter sized slices of Ginger 0 min (boil)
2.00 Tbl Nutmeg, freshly ground 0 min (boil)
4.00 Ea Cloves 0 min (boil)
2.00 Ea Vanilla Bean, split 0 min (boil)
Should I powder the cloves? are any of these spices better in secondary than at flameout? About how long should I let this primary? From start to finish, do I have a shot at Christmas if I do it on 5OCT?
TIA
Homage to Yooper
Recipe:
2 pounds maris otter
1 lbs Oats, Flaked
12.0 oz Victory Malt (25.0 SRM)
10.0 oz Chocolate malt (pale)
8.0 oz Barley, Flaked (1.7 SRM)
8.0 oz Black Barley (Stout) (500.0 SRM)
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM)
2.0 oz Chocolate Malt (450.0 SRM)
2.00 oz Williamette [4.80 %] (60 min) Hops 31.6 IBU
3 lbs light dry extract @ 10 minutes
Spices:
1.00 Ea Cinnamon Stick 5 min (boil)
2.00 quarter sized slices of Ginger 0 min (boil)
2.00 Tbl Nutmeg ground 0 min (boil)
4.00 Ea Cloves 0 min (boil)
2.00 Ea Vanilla Bean, split 0 min (boil)
1 Pkgs British Ale II (Wyeast Labs #1335)
Bring 9 quarts of water to 169 degrees, in a large pot. If you have room, add the grain bag(s) with the grain to this pot. If not, you can use a cooler/bottling bucket/whatever. Stir well, to thoroughly wet the grains and make sure it's between 152-158 degrees. Cover, insulate with a blanket or something and let sit for an hour. After an hour, drain the liquid from the grains. You should have about 1.5 gallons of liquid. Pour hot water over the grain bags, up to your boil volume. Ideally, you'd have room for 2 more gallons or so. Stir well, and drain again. Add that to the liquid you already have and bring that to a boil.
Once boiling add the hops as in the original recipe.
At 10 minutes left in the boil, take off the heat and add a can of Alexanders pale malt extract (4 pounds liquid) and stir well. Or you can add 3 pounds light dry extract. Both will work. Stir well, bring back to a boil, and boil 5 minutes. Take off the heat and cool. Top up to 5 gallons.
