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Old 01-27-2009, 05:12 PM   #11
McKBrew
 
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I based my stout recipe on this. It's about a week and a half in the keg and if I don't keep my paws off of it, it will be gone before it's really good.

I added oats and black patent, so it's different than the original, but this recipe was definitely the inspiration. I'm going to make a few small tweaks and call this my house stout.


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Old 01-27-2009, 05:45 PM   #12
hammacks
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How much oats McKBrew? Were you going for a mild oatmeal stout or just adding a bit?



 
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Old 01-27-2009, 06:03 PM   #13
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Quote:
Originally Posted by hammacks View Post
How much oats McKBrew? Were you going for a mild oatmeal stout or just adding a bit?
I don't have the recipe handy, but I think I used a full pound.
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Old 05-20-2009, 11:18 PM   #14
strohs
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I am brewing this one up tomorrow, the tap has been dry for way to long!

 
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Old 05-21-2009, 07:09 AM   #15
maui808
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Nice looking recipe. How is this on the roasty burnt flavor? Get much of that?

 
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Old 05-21-2009, 02:56 PM   #16
strohs
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I just realized i forgot to order the lactose

can i add this in later? i am in the middle of brewing now. I know the LHBS carrys it, can i add it in after fermentation?

 
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Old 05-21-2009, 09:43 PM   #17
strohs
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Well, other than the lactose all went great.
I ended up at 1.044 due to a water calculation error (I ended up with 8.5 in the brew pot instead of 8. I probably should have just boiled it for an extra 1/2 hour...)
The wort tasted excellent

 
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Old 05-22-2009, 02:27 PM   #18
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Quote:
Originally Posted by maui808 View Post
Nice looking recipe. How is this on the roasty burnt flavor? Get much of that?
Seems like it's pretty strong in mine.
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Old 05-30-2009, 04:55 PM   #19
strohs
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My attenuation on this was real low, it only fermented down to 1.013.
But it still tastes pretty good.
I am going to leave out the lactose unless it drops down a point or two before I keg it next weekend...

 
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Old 06-19-2009, 01:23 PM   #20
Ysgard
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1.013 with 12 oz of lactose is 1.006 without it. Nice and attenuated!



 
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