flyangler18
10-21-2009, 06:38 PM
Hound of Culain
13-C Oatmeal Stout
Author: Jason Konopinski
Date: 3/20/09
http://www.beertools.com/images/colors/27.jpg (http://www.beertools.com/)
Size: 6.0 gal
Efficiency: 80%
Attenuation: 71%
Calories: 185.58 kcal per 12.0 fl oz
Original Gravity: 1.055 (1.048 - 1.065)
|==============#=================|
Terminal Gravity: 1.016 (1.010 - 1.018)
|====================#===========|
Color: 27.44 (22.0 - 40.0)
|============#===================|
Alcohol: 5.16% (4.2% - 5.9%)
|=================#==============|
Bitterness: 30.4 (25.0 - 40.0)
|=============#==================|
Ingredients:
8 lb Maris Otter Pale Ale Malt
2 lb Oats (Pregelatinized Flakes)
10 oz Black Roasted Barley
10 oz Pale Chocolate
10.0 oz British Dark Crystal
.75 oz Galena (13.0%) - added during boil, boiled 60 min
1.0 ea WYeast 1338 European Ale
00:03:00 Dough-In - Liquor: 4.0 gal; Strike: 164.68 °F; Target: 152 °F
01:03:00 Sacch. Rest - Rest: 60 min; Final: 152.0 °F
01:03:00 Lautering - First Runnings: 0.0 gal sparge @ 152 °F, 0.0 min; Sparge #1: 2.54 gal sparge @ 180 °F, 0.0 min; Sparge #2: 2.53 gal sparge @ 180 °F, 0.0 min; Total Runoff: 7.86 gal
Results generated by BeerTools Pro 1.5.3 (http://www.beertools.com/)
This is a variation of my normal oatmeal stout recipe with the addition of crystal malt and a European yeast strain that really emphasizes malt and attenuates less dramatically. I typically prefer a drier finish on even oatmeal stouts, but the changing weather has me craving something more substantial and rich - hence this permutation.
13-C Oatmeal Stout
Author: Jason Konopinski
Date: 3/20/09
http://www.beertools.com/images/colors/27.jpg (http://www.beertools.com/)
Size: 6.0 gal
Efficiency: 80%
Attenuation: 71%
Calories: 185.58 kcal per 12.0 fl oz
Original Gravity: 1.055 (1.048 - 1.065)
|==============#=================|
Terminal Gravity: 1.016 (1.010 - 1.018)
|====================#===========|
Color: 27.44 (22.0 - 40.0)
|============#===================|
Alcohol: 5.16% (4.2% - 5.9%)
|=================#==============|
Bitterness: 30.4 (25.0 - 40.0)
|=============#==================|
Ingredients:
8 lb Maris Otter Pale Ale Malt
2 lb Oats (Pregelatinized Flakes)
10 oz Black Roasted Barley
10 oz Pale Chocolate
10.0 oz British Dark Crystal
.75 oz Galena (13.0%) - added during boil, boiled 60 min
1.0 ea WYeast 1338 European Ale
00:03:00 Dough-In - Liquor: 4.0 gal; Strike: 164.68 °F; Target: 152 °F
01:03:00 Sacch. Rest - Rest: 60 min; Final: 152.0 °F
01:03:00 Lautering - First Runnings: 0.0 gal sparge @ 152 °F, 0.0 min; Sparge #1: 2.54 gal sparge @ 180 °F, 0.0 min; Sparge #2: 2.53 gal sparge @ 180 °F, 0.0 min; Total Runoff: 7.86 gal
Results generated by BeerTools Pro 1.5.3 (http://www.beertools.com/)
This is a variation of my normal oatmeal stout recipe with the addition of crystal malt and a European yeast strain that really emphasizes malt and attenuates less dramatically. I typically prefer a drier finish on even oatmeal stouts, but the changing weather has me craving something more substantial and rich - hence this permutation.