DerbyshireNick
Member
Hi all, new member. Just thought I would share a recipe I brewed recently that has gone down a storm with everyone. For some magical reason its good to go after one week of conditioning. We have come to the conclusion its down to the residual sweetness from the black treacle just smoothing everything out.
Oatmeal and Black Treacle Stout (20L/35 pints/ 5.2 US Gal)
Water
------
Alkalinity of 90 mg/l as CaCo3
Mash
-------
5kg / 11lb of pale malt (Marris Otter in my case).
500g / 1lb of Oats (Quaker, or other brand).
300g / 10.5 Oz of Light Chocolate malt.
300g / 10.5 Oz of Crystal malt 55L / 120ECB
300g / 10.5 Oz of Roasted Barley.
Boil
----
60 minutes.
@60: 40 IBU of East Kent Goldings.
@10: 400g / 14 Oz of Black Treacle (Lyle's in my case)
Ferment
----------
Danstar Nottingham @ 20c / 68f for12-14 days.
Oatmeal and Black Treacle Stout (20L/35 pints/ 5.2 US Gal)
Water
------
Alkalinity of 90 mg/l as CaCo3
Mash
-------
5kg / 11lb of pale malt (Marris Otter in my case).
500g / 1lb of Oats (Quaker, or other brand).
300g / 10.5 Oz of Light Chocolate malt.
300g / 10.5 Oz of Crystal malt 55L / 120ECB
300g / 10.5 Oz of Roasted Barley.
Boil
----
60 minutes.
@60: 40 IBU of East Kent Goldings.
@10: 400g / 14 Oz of Black Treacle (Lyle's in my case)
Ferment
----------
Danstar Nottingham @ 20c / 68f for12-14 days.