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Old 12-22-2010, 06:07 PM   #11
rycov
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Feb 2010
conway SC., South Carolina
Posts: 1,941
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milk and oatmeal cookie stout... mmm
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Quote:
Originally Posted by mrk00k View Post
I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
Quote:
Originally Posted by jsweet View Post
I would make a yeast starter, and pitch it into your mailbox.

 
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Old 12-22-2010, 07:46 PM   #12
diverpat
 
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Dec 2010
Wilmington, NC
Posts: 115
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Here is what I came up with. I just converted the DME over to 7.5lbs of 2-row via Beersmiths conversion feature. It was my first AG batch, second batch ever. I ended up with 82% brewhouse eff, so my OG was a bit high, I planned on 75%. After that all my numbers worked out great. I switched up the yeast because I'm familiar with dry yeast at this point in brewing career. I'm going to take some of this batch and add some Jamesons thats been soaking in vanilla beans at bottling, to make a car bomb beer. I'm really stoked to see how this one turns out!

Type: All Grain
Date: 12/18/2010
Batch Size: 5.00 gal
Boil Size: 5.97 gal
Boil Time: 60 min
Equipment: Brew Pot (8.5 Gal) and Igloo Cooler (5 Gal)

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (1.8 SRM) Grain 66.64 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.88 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.68 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.46 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.45 %
1.00 oz Fuggles [4.20 %] (60 min) Hops 14.0 IBU
1.00 oz Fuggles [4.00 %] (15 min) Hops 6.6 IBU
0.25 tsp Irish Moss (Boil 15.0 min) Misc
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 8.88 %
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Final batch sparge


Oxygenating using a 100% O2 scuba deco bottle

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Old 01-02-2011, 11:16 PM   #13
planetfour
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Sep 2010
chicago
Posts: 8

Well, with quite a bit of holiday travel and busy-work, in addition to a well padded pipeline, I had the luxury of letting this one sit in primary. It's down to 1.028 from 1.066, so I'll be bottling tomorrow most likely.

A bit higher than I would have hoped for, I may have not grown my starter enough. I gave it one last swirl, and we'll see how it goes. Not that its horrible, a 5%'er is just fine by me as I bottled a 10%'er yesterday! Smells fantastic and will update!

 
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Old 02-01-2011, 11:56 PM   #14
broncofish
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Jan 2011
Kalamazoo, MI
Posts: 22
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Any update yet? Ive been following this!

 
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Old 02-02-2011, 12:14 AM   #15
diverpat
 
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Dec 2010
Wilmington, NC
Posts: 115
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I'm actually drinking this right now. It is an excellent beer! It has not even reached it's 3rd week in bottles yet and it's already half way gone. I am now being told by friends and family that they want this for Christmas.

This will be my first repeat recipe which I'll brew at the end of the month.

What I'm trying to say is I highly recommend this if you like sweet stouts!

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Old 02-02-2011, 12:47 AM   #16
DrinkinSurfer
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May 2010
Huntington Beach
Posts: 223
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Diverpat, that's great you are enjoying it so much. This recipe tends to disappear way too quickly, partly because it finishes so fast.

 
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Old 02-04-2011, 09:10 PM   #17
broncofish
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Jan 2011
Kalamazoo, MI
Posts: 22
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I've got a similar batch in the primary. The short of it is I combined some wheat in there as well. Going for the smooth/sweet stout. If it turns out well I'll post the variation.

 
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Old 02-14-2011, 06:23 AM   #18
DrinkinSurfer
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May 2010
Huntington Beach
Posts: 223
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Let us know how the wheat turns out Bronco. How much did you add anyway? This seems to be a bit of a living recipe so we should keep it going and evolving!

 
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Old 02-14-2011, 03:53 PM   #19
joelr
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Nov 2010
New Berlin, WI
Posts: 20

Quote:
Originally Posted by DrinkinSurfer View Post
M.O. Stout (Milk Oatmeal Stout)

Light Dry Malt Extract – 4.5 lbs
Black Patent – 8 oz
Chocolate Malt – 12 oz
CARAPILS – 8 oz
Lactose – 1 lb
Oats, Flaked – 1 lb
Fuggle Pellet Hops – 1 oz (60 min)
Fuggle Pellet Hops - 1 oz (5 min)
Windsor Yeast
Irish Moss - 1 tsp

Steep oats for 15 minutes at 115 F.
Bring temp up to 155.
Steep grains and oats for 45 minutes.
Remove from heat.
Add malt extract.
Bring to boil.
Add bittering hops with 60 minutes remaining.
Add 1 tsp Irish Moss and 1 lb lactose at with 15 min remaining.
Add aroma hops with 5 minutes remaining.

Very delicious sessionable stout. Could be (and has been) described as a toastier, darker, slightly sweet, and thicker likeness of Newcastle. In no way is it Newcastle but it shares a similar drinkability for being so dark. My friends and neighbors request it constantly.

When does the pound of lactose get used?

 
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Old 02-14-2011, 05:35 PM   #20
DrinkinSurfer
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May 2010
Huntington Beach
Posts: 223
Liked 7 Times on 5 Posts


With 10-15 min left in the boil at about the same time as the Irish Moss.

 
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