- Joined
- Mar 8, 2013
- Messages
- 549
- Reaction score
- 75
- Recipe Type
- All Grain
- Yeast
- London Ale III
- Yeast Starter
- yes
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.067
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 60
- IBU
- 25.7
- Color
- 36
- Primary Fermentation (# of Days & Temp)
- 21 days @ 68*F
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- none
- Tasting Notes
- EXCELLENT!!! Best oatmeal stout I\\'ve ever had! People are lining up to buy this!!!
A big "thank you" to Yooper for her oatmeal stout recipe, for which served as a base recipe to start from. After a few brews, adjustments, a few more brews and more adjustments.....I feel it's PERFECT!!!! I actually have people willing to pay me $$$ to brew this for them!
LOTS of chew, nice chocolate notes, smooth, creamy and addictive! But, NOT BITTER! NOT over roasty. NOT over chocolaty. VERY easy to drink.
7 lbs 4.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 52.3 %
1 lbs 8.0 oz Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 2 10.8 %
12.0 oz Biscuit (Dingemans) (23.0 SRM) Grain 3 5.4 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.4 %
11.5 oz Chocolate Malt(pale) (180.0 SRM) Grain 5 5.2 %
11.2 oz Carapils (Briess) (1.5 SRM) Grain 6 5.1 %
8.0 oz Caravienna/Cara 20 (Dingemans) (23.0 SRM) Grain 7 3.6 %
8.0 oz Special B Malt (180.0 SRM) Grain 8 3.6 %
6.0 oz Black Prinz (500.0 SRM) Grain 9 2.7 %
3.0 oz Chocolate (Briess) (350.0 SRM) Grain 10 1.4 %
2.0 oz Black Barley (Briess) (500.0 SRM) Grain 11 0.9 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 12 3.6 %
1.45 oz Willamette [5.50 %] - Boil 60.0 min Hop 13 25.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 14 -
1.0 pkg London Ale III (Wyeast Labs #1318) [4.2 oz] Yeast 15 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 25.7 IBUs
Est Color: 36.3 SRM
Mash at 155*F for 60 minutes. Boil for 60 minutes, add lactose at 5 minutes remaining in boil.
I ferment for 3 weeks at around 68*....no secondary fermentation. After I bottle, I let it age for at LEAST 2 months before I sample. It seems to reach peak flavor around 2 1/2 to 3 months in bottle.
LOTS of chew, nice chocolate notes, smooth, creamy and addictive! But, NOT BITTER! NOT over roasty. NOT over chocolaty. VERY easy to drink.
7 lbs 4.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 52.3 %
1 lbs 8.0 oz Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 2 10.8 %
12.0 oz Biscuit (Dingemans) (23.0 SRM) Grain 3 5.4 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.4 %
11.5 oz Chocolate Malt(pale) (180.0 SRM) Grain 5 5.2 %
11.2 oz Carapils (Briess) (1.5 SRM) Grain 6 5.1 %
8.0 oz Caravienna/Cara 20 (Dingemans) (23.0 SRM) Grain 7 3.6 %
8.0 oz Special B Malt (180.0 SRM) Grain 8 3.6 %
6.0 oz Black Prinz (500.0 SRM) Grain 9 2.7 %
3.0 oz Chocolate (Briess) (350.0 SRM) Grain 10 1.4 %
2.0 oz Black Barley (Briess) (500.0 SRM) Grain 11 0.9 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 12 3.6 %
1.45 oz Willamette [5.50 %] - Boil 60.0 min Hop 13 25.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 14 -
1.0 pkg London Ale III (Wyeast Labs #1318) [4.2 oz] Yeast 15 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 25.7 IBUs
Est Color: 36.3 SRM
Mash at 155*F for 60 minutes. Boil for 60 minutes, add lactose at 5 minutes remaining in boil.
I ferment for 3 weeks at around 68*....no secondary fermentation. After I bottle, I let it age for at LEAST 2 months before I sample. It seems to reach peak flavor around 2 1/2 to 3 months in bottle.
