Little help with Sam Smith Oatmeal Stout Clone/Extract

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MDB

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I culled this recipe from earlier posts -- few questions below it, all thoughts appreciated...



Boil Size: 3.10 gal
Post Boil Volume: 2.60 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.055 SG
Estimated Color: 36.7 SRM
Estimated IBU: 35.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 11.8 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 2 5.9 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 3 5.9 %
4.0 oz Black Barley (Stout) (500.0 SRM) Grain 4 2.9 %
4.0 oz Roasted Barley (300.0 SRM) Grain 5 2.9 %
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 6 70.6 %
1.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 7 20.1 IBUs
1.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 8 15.4 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 9 -

Questions:
(1) The recipe said to use use Muntons DME -- does it matter?
(2) The recipe didn't idicate what type of oats to use the "flaked oats" is my guess. The recipe said to "toast oats in oven for 75 min at 325 turn every 15 minutes" before steeping. WHat kind of oats am I looking for? Can I just use oats like I would for oatmeal?
(3) the Crystal is supposed to be "Crystal 55" -- I could only find on Beersmith Crystal 60 -- does that make much difference?

Any other thoughts? I love Sammy Smith Oatmeal Stout and the reviews on this were pretty promising.

Mike
 
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