glutarded-chris
Well-Known Member
GF Oatmeal Stout (partial mash)
Ok, summer is almost over, so longer brew days in Florida are survivable. Going to wait for a nice “chamber of commerce” mid 70’s day in October or November and begin my partial mash regiment. To date I have never brewed anything darker than an amber ale so I am thinking on doing a partial mash adaptation of Igliashon’s “No Nonsense Stout” to break into the dark. I am trying only a little bit of juju for those familiar with Igliashon’s original post. https://www.homebrewtalk.com/f164/no-nonsense-stout-323755/
Rather than roast the oatmeal, my plan is to get the roasted flavors from roasted grain in the mash. Would like to hear any comments and suggestions on this.
5.5 gallon pitching volume
3.5 gallon boil volume
Mash:
4.0 lb pale millet malt
0.5 lb dark roast millet malt
0.5 lb medium roast millet malt
1.0 lb pale buckwheat malt (cereal mashed)
1.0 lb oats (cereal mashed)
Added to boil:
3.5 lb sorghum syrup [1lb at 60 min and the remainder at 15 min]
Note: the amount of sorghum is adjusted as needed based on actual mash yield
2 lb Belgian Candy Syrup D180 [15 min]
0.5 lb maltodextin [60 min]
Hops (33 IBU calculated):
0.5 oz Columbus @ 60 minutes
0.5 oz Columbus @ 20 minutes
Other:
1 tab Whirlfloc
3 tablespoons yeast nutrient
Yeast:
1 sache Safale S-04
BG: 1.050
OG: 1.060
Ok, summer is almost over, so longer brew days in Florida are survivable. Going to wait for a nice “chamber of commerce” mid 70’s day in October or November and begin my partial mash regiment. To date I have never brewed anything darker than an amber ale so I am thinking on doing a partial mash adaptation of Igliashon’s “No Nonsense Stout” to break into the dark. I am trying only a little bit of juju for those familiar with Igliashon’s original post. https://www.homebrewtalk.com/f164/no-nonsense-stout-323755/
Rather than roast the oatmeal, my plan is to get the roasted flavors from roasted grain in the mash. Would like to hear any comments and suggestions on this.
5.5 gallon pitching volume
3.5 gallon boil volume
Mash:
4.0 lb pale millet malt
0.5 lb dark roast millet malt
0.5 lb medium roast millet malt
1.0 lb pale buckwheat malt (cereal mashed)
1.0 lb oats (cereal mashed)
Added to boil:
3.5 lb sorghum syrup [1lb at 60 min and the remainder at 15 min]
Note: the amount of sorghum is adjusted as needed based on actual mash yield
2 lb Belgian Candy Syrup D180 [15 min]
0.5 lb maltodextin [60 min]
Hops (33 IBU calculated):
0.5 oz Columbus @ 60 minutes
0.5 oz Columbus @ 20 minutes
Other:
1 tab Whirlfloc
3 tablespoons yeast nutrient
Yeast:
1 sache Safale S-04
BG: 1.050
OG: 1.060