ChshreCat
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- S-05
- Yeast Starter
- None
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.070
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 38.2
- Color
- 37
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Nice bitter chocolate right up front with a very slight sweetness behind.
BBD Double Chocolate Oatmeal Snout
Brew Type: Partial Mash
Style: Stout
Brewer: BBD Brewing
Batch Size: 5.00 gal
Boil Time: 60 min
Ingredients Amount Item Type % or IBU
7.00 lb Amber Liquid Extract [Boil for 15 min]
1.50 lb Oats, Flaked (1.0 SRM) Grain 12.43 %
1.50 lb Pale Malt (2 Row) (3.0 SRM) Grain 12.43 %
0.82 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.79 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.21 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.14 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 28.0 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
6-9oz fat free cocoa powder (see notes) [last 10 mins of boil]
1 Vanilla Bean [split and added to secondary]
Beer Profile Estimated Original Gravity: 1.070 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 37.7 SRM
Bitterness: 38.2 IBU (30.0-45.0 IBU)
Estimated Alcohol by Volume: 6.80 %
I used discgolfin's Classic Oatmal Stout as my stepping off point, so props to him. https://www.homebrewtalk.com/f68/classic-oatmeal-stout-88634/
I love this beer and get nothing but raves from it. It's definitely chocolate. I think the bitterness is a little higher than the 38 IBU that's calculated from the chocolate. The vanilla been isn't really detectable, but it supports the chocolate and keeps it from being overly bitter and biting. Nice and smooth flavor.
The amount of cocoa powder is up to you. 9 makes a complete dark chocolate overload. 6 is a LITTLE more balanced, but still very dark chocolate forward. The original recipe uses 9 ounces, but lately I've been using 6 to make it a little easier for normal people to enjoy.
Last night I made a float with this and a few scoops of vanilla ice cream. It was fantastic!
Lcasanova has also made a gluten-free version of the recipe for you GF brewers:
https://www.homebrewtalk.com/f78/gluten-free-double-chocolate-oatmeal-stout-165489/
Brew Type: Partial Mash
Style: Stout
Brewer: BBD Brewing
Batch Size: 5.00 gal
Boil Time: 60 min
Ingredients Amount Item Type % or IBU
7.00 lb Amber Liquid Extract [Boil for 15 min]
1.50 lb Oats, Flaked (1.0 SRM) Grain 12.43 %
1.50 lb Pale Malt (2 Row) (3.0 SRM) Grain 12.43 %
0.82 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.79 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.21 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.14 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 28.0 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
6-9oz fat free cocoa powder (see notes) [last 10 mins of boil]
1 Vanilla Bean [split and added to secondary]
Beer Profile Estimated Original Gravity: 1.070 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 37.7 SRM
Bitterness: 38.2 IBU (30.0-45.0 IBU)
Estimated Alcohol by Volume: 6.80 %
I used discgolfin's Classic Oatmal Stout as my stepping off point, so props to him. https://www.homebrewtalk.com/f68/classic-oatmeal-stout-88634/
I love this beer and get nothing but raves from it. It's definitely chocolate. I think the bitterness is a little higher than the 38 IBU that's calculated from the chocolate. The vanilla been isn't really detectable, but it supports the chocolate and keeps it from being overly bitter and biting. Nice and smooth flavor.
The amount of cocoa powder is up to you. 9 makes a complete dark chocolate overload. 6 is a LITTLE more balanced, but still very dark chocolate forward. The original recipe uses 9 ounces, but lately I've been using 6 to make it a little easier for normal people to enjoy.
Last night I made a float with this and a few scoops of vanilla ice cream. It was fantastic!
Lcasanova has also made a gluten-free version of the recipe for you GF brewers:
https://www.homebrewtalk.com/f78/gluten-free-double-chocolate-oatmeal-stout-165489/