10-05-2012, 04:13 PM
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Join Date: Oct 2012
Location: Cleveland Heights
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All-Grain - Maple-oatmeal Chocolate Stout(Or Kelryn's Stout)
Recipe Type: All Grain
Yeast: Leftover from a final fermentation of a Best brew IPA
Batch Size (Gallons): 1
Original Gravity: unknown
Final Gravity: unknown
Boiling Time (Minutes): 40
Color: Dark Brown, nearly Black
Primary Fermentation (# of Days & Temp): 7-10 @ 64-68*F
Tasting Notes: Mapled-Oatmeal with Notes of Cinnamon and Nutmeg and a nice Bitterness
I just Brewed this about 2 hours ago so I am not sure how well the Yeast will work out; Just figured I would give the basic recipe.
1/2 lb Caramel 80L
4 oz. Victory
2 oz. Caraplis
16 oz. Rolled Oats
The Caramel, Victory, and Caraplis were Steeped for a Batch of Brewer's best "Imperial Pale Ale", then had the Oats added to them and steeped again; they did provide both color and flavor to the final Wort.
I mashed them at a 175*F Strike temp that brought the water down to 158. Mash was left for 20 minutes. Next time I may just Sparge the Mash(BIAB); there was a significant amount of Starches coming off the Oats when I pulled the bag.
I then Boiled for 40 minutes adding 1/4 oz. of Columbus hops shortly after the wort came to a boil(mostly for Bittering). I also added the 3 oz. of pure maple syrup at this time.
At the 15 Minutes left mark I added 2 oz. of Hershey's special dark syrup.
At the 5 Minute left I added 1 oz. each of Ground Cinnamon and Ground nutmeg.
I then chilled and added a 1/2 liter of the Last bits I drew out of my fermenter from bottling the first half of the Brewer's Best Imperial Pale Ale. I will update at around bottling time and again when I get to drink it.
Pre-beer is very much a Malty-sweet Mapled-Oatmeal with Notes of Cinnamon and Nutmeg and a nice Bitterness