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Monster Media 1993 #2
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OATST.REC
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1993-07-10
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Samantha SmithUs Oatmeal Stout
by Jenni Levy and David Smith (Samantha is our Labrador Retriever)
Recipe for 5 gallons of mash/extract beer:
2 pounds quick-cooking rolled oats (I used generic)
2 pounds 2-row Klages malt, crushed
2 pounds medium (40 degrees Lovibond) crystal malt, crushed
1 pound roasted barley
Mixed with 7 quarts water and heated to 125 degrees F for 30 minutes.
Added 1/2 tsp. CaCO3 to bring pH to 5.2.
Heated to 156 degrees F and mashed for 60 minutes.
Heated to 168 degrees F for 5 minutes to mash-out.
Sparged with 4 gallons 170 degree F water, effective gravity (when dilluted
to 5 gallons) of 1.036.
Brought wort to boil and added:
3 1/2 pounds light malt extract (Beverage People bulk)
1 ounce Northern Brewer pellets (alpha acid = 8.0)
1 ounce East Kent Golding pellets (alpha acid = 5.9)
Total IBUUs = 55.3
Boiled for 1 hour, then cooled in 20 minutes to 75 F.
Pitched with Wyeast Irish Stout yeast in 24 ounces of plain starter wort.
Fermented two weeks total at 55-65 F.
Racked to secondary after 5 days and dry-hopped with:
1/4 ounce Saaz pellets
O.G.: 1.065 at 60 F, F.G.: 1.018 at 36 F.
Kegged and pressure carbonated with 10 pounds CO2 at 36 F for 3 days.
The result: A reddish-brown ale with a well-balanced nose and a very crisp
flavor, a nice balance of hop bitterness and roasted character. I canUt really
taste the oatmeal, but there is a very pleasant graininess and it is noticeably
different from the stouts we have made without oatmeal.
Suggestions: Use light crystal and maybe a little less roasted barley for
something even closer to Samuel SmithUs. Also, the sparge was a real pain on
this one, clogging up several times. Use more Klages if you can, 2 pounds has
plenty of enzymes, but I think some extra husks would be a big help.