Madtown Brew
Well-Known Member
Let's hear what everyone has planned for the change of seasons. Styles, recipes, experiments - anything you've been planning for the fall.
For me, it's a oatmeal stout (I already have a dark a$$ doppelbock going). The intention is to get something that has a nice slightly sweet, smooth oatmeal flavor - reminiscent of fresh baked oatmeal raisin cookies.
Batch size: 5.25 gallons
OG: 1.056
7# Maris Otter
1.5 # Flaked Oats (toasted in oven for 20 min @250 dF)
8oz. crystal 40L
8oz. crystal 120L
8oz. roasted barley
8oz. American chocolate
8oz. flaked barley
1 oz. EKG @ 60 and 30 min
I have always wanted to try experimenting with toasted oats, this seems like the perfect time to do so.
I also am considering adding about a cup of baked dark raisins. I think I'll bake them @ 300 dF until they get slightly caramelized/burned then chop or mash them. Sanitize in some bourbon and add to the secondary.
I still haven't decided on what yeast I'll use.
Any thoughts or suggestions are welcome.
So, what are you all thinking about for the cooler weather brews?
For me, it's a oatmeal stout (I already have a dark a$$ doppelbock going). The intention is to get something that has a nice slightly sweet, smooth oatmeal flavor - reminiscent of fresh baked oatmeal raisin cookies.
Batch size: 5.25 gallons
OG: 1.056
7# Maris Otter
1.5 # Flaked Oats (toasted in oven for 20 min @250 dF)
8oz. crystal 40L
8oz. crystal 120L
8oz. roasted barley
8oz. American chocolate
8oz. flaked barley
1 oz. EKG @ 60 and 30 min
I have always wanted to try experimenting with toasted oats, this seems like the perfect time to do so.
I also am considering adding about a cup of baked dark raisins. I think I'll bake them @ 300 dF until they get slightly caramelized/burned then chop or mash them. Sanitize in some bourbon and add to the secondary.
I still haven't decided on what yeast I'll use.
Any thoughts or suggestions are welcome.
So, what are you all thinking about for the cooler weather brews?