steelbadgers89
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- Jan 29, 2013
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Second Breakfast- Oatmeal Stout
Semi-rookie brewer here!
New Recipe, haven't brewed it yet, originally derivative of a recipe found on a NB extract kit (everything purchased from NB):
Specifications:
Batch Size: 5 Gal.
Starting Water: 3.5-4.0 Gal.
IBUs: Estimated between 50-60
OG: Estimated around 1.60-1.65
ABV: Estimated around 6-8%
Primary Ferment: 2 weeks
Secondary: 2-4 weeks
Bottle Condition: 5 oz. Corn Sugar
Ingredients:
Yeast:
Wyeast 1318 London Ale III
Specialty Grains:
1 lb. Flaked Oats
1 lb. English Extra Dark Crystal
8 oz. English Chocolate Malt
4 oz. Franco-Belges Kiln Coffee Malt
Extract:
6 lb. Maris Otter LME
Hops:
1 oz. Nugget
2 oz. Fuggles
Other:
4 oz. French Roast Coffee (coarsely ground)
8 oz. Maltodextrin
8 oz. Lactose
1 lb. D-90 Candi Syrup
1 lb. D-180 Candi Syrupp
Directions:
1. Steep specialty grains for 45 min ~ 155 degrees
2. Bring to rolling boil
3. Add in 8 oz. Maltodextrin, 8 oz. Lactose, and ~3 lb. Maris Otter, mix in
4. Add in Nugget, start 60 min. countdown (T-60 min.)
5. At T-10 min., add in 2 oz. Fuggles
6. At T-0 min., add in remaining Maris Otter, 1 lb. D-90 and 1 lb. D-180 Candi Syrup, mix in
7. At T-0 min., steep French Roast Coffee for 5 min. (i.e. steep at flame out before chilling)
8. Chill, siphon wort
What does everyone think?
Semi-rookie brewer here!
New Recipe, haven't brewed it yet, originally derivative of a recipe found on a NB extract kit (everything purchased from NB):
Specifications:
Batch Size: 5 Gal.
Starting Water: 3.5-4.0 Gal.
IBUs: Estimated between 50-60
OG: Estimated around 1.60-1.65
ABV: Estimated around 6-8%
Primary Ferment: 2 weeks
Secondary: 2-4 weeks
Bottle Condition: 5 oz. Corn Sugar
Ingredients:
Yeast:
Wyeast 1318 London Ale III
Specialty Grains:
1 lb. Flaked Oats
1 lb. English Extra Dark Crystal
8 oz. English Chocolate Malt
4 oz. Franco-Belges Kiln Coffee Malt
Extract:
6 lb. Maris Otter LME
Hops:
1 oz. Nugget
2 oz. Fuggles
Other:
4 oz. French Roast Coffee (coarsely ground)
8 oz. Maltodextrin
8 oz. Lactose
1 lb. D-90 Candi Syrup
1 lb. D-180 Candi Syrupp
Directions:
1. Steep specialty grains for 45 min ~ 155 degrees
2. Bring to rolling boil
3. Add in 8 oz. Maltodextrin, 8 oz. Lactose, and ~3 lb. Maris Otter, mix in
4. Add in Nugget, start 60 min. countdown (T-60 min.)
5. At T-10 min., add in 2 oz. Fuggles
6. At T-0 min., add in remaining Maris Otter, 1 lb. D-90 and 1 lb. D-180 Candi Syrup, mix in
7. At T-0 min., steep French Roast Coffee for 5 min. (i.e. steep at flame out before chilling)
8. Chill, siphon wort
What does everyone think?
