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Old 06-08-2012, 02:45 PM   #21
JDFlow
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Apr 2012
Seattle, WA
Posts: 453
Liked 35 Times on 26 Posts


Thinking of trying this recipe, it has a few tweeks

"Velvet Merlin"
Oatmeal Stout

Recipe Specs
----------------
Batch Size (G): 3.0
Total Grain (lb): 7.270
Total Hops (oz): 1.00
Original Gravity (OG): 1.062 (P): 15.2
Final Gravity (FG): 1.016 (P): 4.1
Alcohol by Volume (ABV): 6.09 %
Colour (SRM): 41.6 (EBC): 82.0
Bitterness (IBU): 46.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 lb Maris Otter Malt (61.9%)
0.900 lb Flaked Oats (12.38%)
0.600 lb Munich I (8.25%)
0.450 lb Black Roasted Barley (6.19%)
0.450 lb Crystal 60 (6.19%)
0.220 lb Carafa II malt (3.03%)
0.150 lb Crystal 120 (2.06%)

Hop Bill
----------------
1.00 oz Willamette Pellet (7.1% Alpha) @ 60 Minutes (Boil) (0.3 oz/Gal)

Misc Bill
----------------

Single step Infusion at 155F for 60 Minutes.
Fermented at 68F with Wyeast 1084 - Irish Ale

 
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Old 03-25-2013, 05:31 AM   #22
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
Liked 4 Times on 4 Posts


How about this...
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Old 03-25-2013, 07:52 AM   #23
ddrrseio
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Sep 2011
Palo Alto, CA
Posts: 310
Liked 15 Times on 14 Posts


the roasted malts seem pretty conservative for an oatmeal stout.

 
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Old 03-25-2013, 08:25 AM   #24
DesertPunk1981
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Apr 2010
Orange County, CA
Posts: 52
Liked 7 Times on 3 Posts


Try throwing 2 oz oak for last week of fermenting & 1 cup of rum per 5 gallons @ packaging. I created a pretty mean oatmeal stout & did this at the end. Definitely a winner!

Cheers!

 
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Old 03-26-2013, 03:47 AM   #25
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
Liked 4 Times on 4 Posts


Okay... How about now... It's more like Russian Imperial though now, 75% pale malt base, 25% roasted malts, then adjusted for 15% oats. Slightly more hops from BC Goldings. The FG seems a little high though...



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Old 03-26-2013, 06:51 PM   #26
jtejedor
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Sep 2010
Las Vegas
Posts: 651
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The site has the stats on the beer and it lists SRM at being 65. Playing around with the numbers in beersmith I had to use quite a bit of carafa and roast barley to hit that number.

 
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Old 03-26-2013, 11:31 PM   #27
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
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Quote:
Originally Posted by jtejedor
The site has the stats on the beer and it lists SRM at being 65. Playing around with the numbers in beersmith I had to use quite a bit of carafa and roast barley to hit that number.
That's funny because last night I hit an SRM of 60+ in BrewPal but backed the roasted malts out. I guess I missed that detail in my research although I'm sure I must have seen it the first couple of looks at the Firestone Walker site.

I will revise later this evening and post the revision. Is it okay to basically double the roasted malts? Won't carafa only contribute to head retention?

 
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Old 03-26-2013, 11:45 PM   #28
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
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I see with the carafa now...

 
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Old 03-27-2013, 01:47 AM   #29
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
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And... How about now?

Thanks for the assists with this one!



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Old 04-18-2013, 03:30 AM   #30
WarrantedFED
Recipes 
 
Jul 2010
Seattle, WA
Posts: 146
Liked 4 Times on 4 Posts


Update:

I brewed this up 2 weekends ago with mixed results. One batch finished about 1.054 and the next 1.082. No worries though! I also added 2/3 of a cup of Dutch cocoa powder at flameout to help balance the sweetness.

The small beer was at 1.010 after 5 days but a little green; it is quite a good stout with some coffee flavor. It will go to the keg this weekend.

The big beer will get aged and oaked.

Win-win!

Cheers,

-Will

 
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