CanuckBrwr
Member
- Joined
- Jun 21, 2013
- Messages
- 8
- Reaction score
- 1
Hey everyone,
I wanted to make an oatmeal stout, and after reading up a bit on the forums it seems that my best bet is to mash the oats rather than just steeping them. This is my first partial mash, so I figured I'd post the recipe on here and see if anyone had any comments or suggestions. (sorry about the odd weights, but I did all of this in kg and then converted before posting here since this seems to be a pretty Imperial place )
Partial Mash (155F mash, 160F sparge):
1.65 lb Canadian - Pale 2-Row 14.1%
1.10 lb Flaked Oats 9.4%
0.55 lb American - Chocolate 4.7%
0.55 lb American - Pale 2-Row - Toasted 4.7%
0.55 lb American - Roasted Barley 4.7%
0.25 lb United Kingdom - Black Patent 2.1%
7.05 lb Liquid Malt Extract - Light 60.3%
Hops:
1 oz Columbus (15.2%) 35 min
0.5 oz Styrian Goldings (5.1%) 35 min
Nottingham ale yeast (1 pkg dry)
Ferment at 20 C (68 F)
Transfer to secondary, and clear with gelatin finings.
IBU: 30
SRM: 33
Please let me know what you think, or if you have any suggestions. I've only been brewing for a few months, so I can use all the help I can get. Thanks a bunch!
I wanted to make an oatmeal stout, and after reading up a bit on the forums it seems that my best bet is to mash the oats rather than just steeping them. This is my first partial mash, so I figured I'd post the recipe on here and see if anyone had any comments or suggestions. (sorry about the odd weights, but I did all of this in kg and then converted before posting here since this seems to be a pretty Imperial place )
Partial Mash (155F mash, 160F sparge):
1.65 lb Canadian - Pale 2-Row 14.1%
1.10 lb Flaked Oats 9.4%
0.55 lb American - Chocolate 4.7%
0.55 lb American - Pale 2-Row - Toasted 4.7%
0.55 lb American - Roasted Barley 4.7%
0.25 lb United Kingdom - Black Patent 2.1%
7.05 lb Liquid Malt Extract - Light 60.3%
Hops:
1 oz Columbus (15.2%) 35 min
0.5 oz Styrian Goldings (5.1%) 35 min
Nottingham ale yeast (1 pkg dry)
Ferment at 20 C (68 F)
Transfer to secondary, and clear with gelatin finings.
IBU: 30
SRM: 33
Please let me know what you think, or if you have any suggestions. I've only been brewing for a few months, so I can use all the help I can get. Thanks a bunch!