Brewing this Today - Thoughts?

Discussion in 'Recipes for Feedback' started by ChuckGViolin, Oct 26, 2017.

  1. ChuckGViolin

    ChuckGViolin Member

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    This recipe is boiling as we speak. It's been a while since I brewed (not enough bottles and health problems this summer), but I'm back at it today!

    Holiday Oatmeal Stout

    STATS:
    Original Gravity: 1.062
    Final Gravity: 1.016
    ABV (standard): 6.02%
    IBU (tinseth): 35.67
    SRM (morey): 34.19

    FERMENTABLES:
    6 lb - United Kingdom - Maris Otter Pale (77.4%)
    1 lb - Flaked Oats (12.9%)
    4 oz - United Kingdom - Roasted Barley (3.2%)
    4 oz - American - Caramel / Crystal 80L (3.2%)
    4 oz - United Kingdom - Chocolate (3.2%)

    HOPS:
    1 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 30.2
    0.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 10 min, IBU: 5.47
    0.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 0 min

    Other - 1/2 Tsp Allspice at 10 min. 1/2 cinnamon stick at flame out
     
  2. oliver

    oliver Well-Known Member

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    yeast? for a holiday stout I like mine on the Belgian side of things. Belgian yeast can bring out a lot of good holiday spice flavor without spicing it too much. I model mine after Guinness Antwerpen Stout, 8% Belgian stout brewed for Antwerp. Super tasty rich stout.
     

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