tgmartin000
Well-Known Member
Yooper, are you still mashing at 156 even with the 1450?
Yooper, are you still mashing at 156 even with the 1450?
Thanks for posting this recipe Yoop. I have read and studied this thread exhaustively. I have made a few minor adjustments to the recipe to suit my own tastes or for what was available locally. I plan on brewing this weekend
5.3 oz Rice Hulls (Briess) (0.0 SRM)
7 lbs 3.2 oz 2-row (Rahr) (1.8 SRM)
1 lbs 4.0 oz Quacker Quick Oats
1 lbs Carapils (Briess) (1.5 SRM)
12.0 oz Toasted Light Amber(home) (30.0 SRM)
10.0 oz Pale Chocolate (180.0 SRM)
8.0 oz Special B Malt (180.0 SRM)
6.0 oz Black Prinz (500.0 SRM)
2.0 oz Black Barley (Briess) (500.0 SRM)
2.0 oz Chocolate (Briess) (350.0 SRM)
8.0 oz Milk Sugar (Lactose) (0.0 SRM)
1.5 oz Willamette [5.50 %] - Boil 60.0 min ... 24.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins)
1.0 pkg London Ale III (Wyeast Labs #1318) [4.2 oz]
Mash at 155* for 60 minutes
Boil for 70 minutes
I added carapils as people stated the head retention was low.
The used "toasted light malt" in place of the flaked barley. It is in hopes of adding a slightly nutty flavor to the brew. I did myself at home...just 2 row in the oven at 350* for 30 minutes. Then cooled in paper bag for 3 weeks. It smelled like roasted peanuts!
I also tuned down the amount of black barley and added some blackprinz to make up for the color loss. That was in hopes of tuning down the coffee flavor just a wee bit.
I used Special B in place of the caramel malt to get a more pronounced caramel flavor. Also in hopes to get a slight raisin/prune flavor.
London ale will be used in hopes of getting some prune/plum flavors into the mix.
Yes, I still mash high like that.
PastorofMuppets said:Got this brewed today.
Broke my old record for efficiency coming in at 78.1 % for the win
I used a rolling pin once and got 84%. Man was that messy
Getting ready to make this one today.
I guess my LHBS is better than many, no problem with any of the ingredients, and they have a good mill that i get great efficiency with. I decided to go with Denny's Favorite for the yeast, i have a huge starter going that i'm going to split, use half here, store the other half.
This makes for two of Yooper's recipies in a row, I made the broken leg amber about a month ago, and if i get a line assembled for the keezer in time, i may tap that keg and have a glass of it while i brew today.
Yooper, in his style profile column, Jamil Zainasheff suggests toasting the oats in the oven for a while to let them give off some nut and cookie character. What do you think ? Did you tried it ?
http://byo.com/component/k2/item/2815-oatmeal-stout-style-profile
BTW, I think I told you already on another thread, but that stuff is awesome.
OK I have a question, after reading this post over the last year or so, you say that your husband was holding, I think, Quaker Oats and asked you to make this again. Do you store oats in yours? It has been awhile since I read the thread in its entirety. I am thinking once mine is done of resetting this back onto the cake, the only reason I ask. Thanks
I'm cussing and spitting mad at myself right now. I just tapped a keg of this yesterday. It had been cold conditioning for a month and was SOOOOOO good. I had 1 glass out of the keg yesterday and closed the lid on the keezer. I just went out to get another glass of it and the entire keg is empty! My keezer is an oatmeal stout bathtub! I was careless with where the picnic tap handle was placed and when I closed the lid it opened the tap. It drained my CO2 bottle as well but I"m much more angry about the stout!
I'm not sure what you're asking here, sorry!
I use Quaker quick oats in the mash.
Are all the grains in the original recipe crushed or just the base grains?
Also, has anything finalized re the yeast? I notice you started with 1335 and then went to 1450. Do you prefer one over the other..? I think I like the idea of the 1450.. per your description.. but, I've never used either.. just SO4.. and I didn't really care for that.. possibly cuz I may have done something else that caused it not to be to my liking.
Anyhow.. thanks for sharing your recipe..
I'd like to try a 1G batch as a starter.. then a 3G batch as a regular... (Please don't ask about 1G batches.. been thru that before )
Always crush all grains, no matter what the recipe.
TallDan said:To be clear, the flaked barley and flaked oats don't get crushed...
FlyDoctor said:Is doesn't really matter does it?
To be clear, the flaked barley and flaked oats don't get crushed...
Just brewed this up and halfway into the boil I looked at the reciept and noticed that there was no black barley on it. I thought this was a little lighter than it should have been. What affects is this going to have and what can I do at this point (now fermenting). What does the black barley lend to this beer and is there anyway to get somewhat of a resemblence of the black barley such as adding brewed coffee after fermentiation? I am somewhat disappointed and looking foreward to this beer and think that it will still turn out ok. I just want to know if there is a way to improve it at this point.
PastorofMuppets said:flaked means they are already flat and have surface area exposed to be properly mashed, so no need for extra crushing
FlyDoctor said:That I know, but is there harm in crushing them...more? I do BIAB - so no concern re stuck sparge. I can't see why it would be harmful.
I am ready to rack to keg today. Beer finished at 1.020 which seems to be on target.
Very smooth and velvety mouthfeel. A hint of roasty but not overpowering, same with coffee and chocolate flavors.
I am danged excited to get this on tap. What volume level are you carbing these at normally?
My kegerator is set at 12 psi at 40 degrees- that must be about 2.4 or 2.5 volumes?
PastorofMuppets said:sounds good the chart shows it at 2.47 volumes
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