UnderThePorchBrewing
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- Oct 2, 2009
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I brewed a sweet/oatmeal stout today that I have brewed before but am adding some chocolate elixir at bottling to to give me a "Chocolate Oatmeal Stout". It is an extract recipe that I really enjoy from my beginning brewing days. This time I used Windsor yeast because I kind of like the low attenuation and "neutral English" taste profile of this yeast but now am questioning the choice. I have used Nottingham and WLP 007(used the stout to create a starter for an English Barleywine) for the same recipe but felt it was a bit dry.
Here is the recipe for 3 Gallons
Dry Malt - Light 43ppg, 5°L 3 pounds
Oats (Flaked) 32ppg, 2°L 0.5 pounds (used Quaker 1 min quick oats instead because no LHBS)
Carapils/Dextrin 33ppg, 1.5°L 0.5 pounds
Chocolate 29ppg, 350°L 0.5 pounds
Barley (Roasted) 28ppg, 500°L 0.25 pounds
Any preferences for a sweet stout or oatmeal stout yeast?
Will the low attenuation help counter the chocolate as I originally thought or should I have gone with Notty or a whitbread strain?
Am hooked on English styles and really enjoy milds, porters and stouts (with lower IBU's and less "burned" flavor) so am trying to learn several of the yeast strains and where they fit with my brew pattern. Dry works best. Any Info and education, as always, is greatly appreciated.
Ben
Here is the recipe for 3 Gallons
Dry Malt - Light 43ppg, 5°L 3 pounds
Oats (Flaked) 32ppg, 2°L 0.5 pounds (used Quaker 1 min quick oats instead because no LHBS)
Carapils/Dextrin 33ppg, 1.5°L 0.5 pounds
Chocolate 29ppg, 350°L 0.5 pounds
Barley (Roasted) 28ppg, 500°L 0.25 pounds
Any preferences for a sweet stout or oatmeal stout yeast?
Will the low attenuation help counter the chocolate as I originally thought or should I have gone with Notty or a whitbread strain?
Am hooked on English styles and really enjoy milds, porters and stouts (with lower IBU's and less "burned" flavor) so am trying to learn several of the yeast strains and where they fit with my brew pattern. Dry works best. Any Info and education, as always, is greatly appreciated.
Ben