BigB
Well-Known Member
- Recipe Type
- Extract
- Yeast
- WLP037 Yorkshire Square
- Yeast Starter
- 1L
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 20
- Color
- 29
- Primary Fermentation (# of Days & Temp)
- 28 Days @ 68F
- Secondary Fermentation (# of Days & Temp)
- N/A
- Additional Fermentation
- N/A
- Tasting Notes
- Fantastic Oatmeal Stout, Full of Body and Flavor.
I understand that this recipe is nearly identical to what is in Clone Brews, but I cannot say for sure because I have never read it! At any rate, the original recipe used Wyeast 1084 Irish Ale, but I find that completely inappropriate for Samuel Smiths. I used WLP037 Yorkshire Square which IMHO was perfect. The tough part about WLP037 is that it is a seasonal/platinum strain, so it may be hard to find. As a substitute, I would recommend WLP005 British Ale.
5 lbs 12.0 oz Light Dry Extract (8.0 SRM) Dry Extract 71.88 %
1 lbs Oats, Flaked (1.0 SRM) Grain 12.50 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 6.25 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 3.13 %
2.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 20.4 IBU
1 Pkgs Yorkshire Square Ale (White Labs #WLP037) [Starter 1000 ml] Yeast-Ale
Toast the oats at 325F for 75 minutes... And No, that is not too much time! My process was to steep in 2 gallons of water and sparge in 1. Combine initial steep wort and sparge wort, bring to boil, and add DME. Return to boil and add hops, boil 60 min.
I bottled with 3/4 cup dextrose (corn sugar) for 2.4 volumes CO2. Aged for 4 weeks before drinking.
5 lbs 12.0 oz Light Dry Extract (8.0 SRM) Dry Extract 71.88 %
1 lbs Oats, Flaked (1.0 SRM) Grain 12.50 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 6.25 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 3.13 %
2.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 20.4 IBU
1 Pkgs Yorkshire Square Ale (White Labs #WLP037) [Starter 1000 ml] Yeast-Ale
Toast the oats at 325F for 75 minutes... And No, that is not too much time! My process was to steep in 2 gallons of water and sparge in 1. Combine initial steep wort and sparge wort, bring to boil, and add DME. Return to boil and add hops, boil 60 min.
I bottled with 3/4 cup dextrose (corn sugar) for 2.4 volumes CO2. Aged for 4 weeks before drinking.