Oatmeal Stout – Extract

Statistics

General Info

Formulated for Teach a Friend to Homebrew day, November 4, 2006. Showed my friends Tedd, Izzy and Mike how to brew using specialty grains and extract. We had great time talking, brewing and, of course, drinking my homebrew.

Comments

Beer turned out to be a bit lighter in color than anticipated, probably due to the light malt extract. Next time, I’ll use dark malt extract. I thought a pound of chocolate malt would do the trick for color, but I was wrong. Maybe I’ll up the amount of black barley in future batches and maybe add some black patent (November 4, 2006).

Racked to secondary. Color is a deep brown, at the very light end of the Stout scale (November 9, 2006).

Racked to keg and took a final gravity reading. A good three weeks of aging will bring this one around (November 15, 2006).

This one, when in its younger stages, was quite dry. It mellowed with age, however and was quite drinkable by early January (6 weeks). For future batches, if any, there should be a greater aging period before tapping (January 1, 2007).

Extract

Amount Extract % of Grist
5.00 pounds Liquid Light 53.8%
5.00 pounds Total Extract Weight 53.8% of grist

Malts and Grains

Amount Malt/Grain %
1.00 pounds British Dextrin (Cara-Pils) Malt 10.8%
1.00 pounds British Dark Crystal Malt 10.8%
1.00 pounds British Chocolate Malt 10.8%
0.30 pounds British Roasted Barley 3.2%
1.00 pounds Flaked Oats 10.8%
4.30 pounds Total Grain Weight 46.2%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Super Irish Moss 10 minutes

Hops

Amount Hop Time AA
1.00 ounces Northern Brewer 60 min 8.2%
0.50 ounces Fuggle 30 min 4.2%
0.50 ounces Fuggle 10 min 4.2%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Irish Ale (WLP004) White Labs Liquid 35 ml.

Procedure

  • Steep specialty grains in 2 gallons of 168 degree water for 30 minutes
  • Remove grains
  • Add 1 tsp. of Gypsum
  • Add 1 gallon of water and bring to a boil
  • Remove from heat and add extract, stir until completely dissolved
  • Bring back to a boil
  • Using a hop bag, add 1 ounce of Northern Brewer hops
  • After 30 minutes, add .5 ounces of Fuggle hops to the hop bag
  • After 45 minutes, add 1/4 tsp. of Super Irish Moss
  • After 50 minutes, add .5 ounces of Fuggle hops to the hop bag
  • After 60 minutes, remove from heat
  • Cool wort by placing the kettle in ice water
  • Add cool water to the primary fermenter and then add the cooled wort - should be about 75 degrees
  • Top off to 5 gallons
  • Pitch yeast and seal airlock

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 65° F

How Now Brown Stout

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: