lotusworker
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- SafAle English Ale (DCL Yeast #S-04)
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.070
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 25.4
- Color
- Dark
- Primary Fermentation (# of Days & Temp)
- 2-3
- Tasting Notes
- Nice stout
I have brewed this so many times and it only gets better with age. I think this lasted 2 months once and seemed to taste the best. The CEO of my wife's work wanted to actually fund me to start my own brewery with this beer.
Ingredients
Amount Item Type % or IBU
6.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 57.09 %
0.50 lb Light Dry Extract (8.0 SRM) Dry Extract 4.76 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 19.03 %
0.75 lb Oats, Flaked (1.0 SRM) Grain 7.14 %
0.63 lb Chocolate Malt (350.0 SRM) Grain 5.99 %
0.25 lb Barley, Flaked (1.7 SRM) Grain 2.38 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.38 %
0.13 lb Black (Patent) Malt (500.0 SRM) Grain 1.24 %
1.75 oz Goldings, East Kent [5.00 %] (60 min) Hops 24.7 IBU
0.25 oz Goldings, East Kent [5.00 %] (5 min) Hops 0.7 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Use 1.5 quarts of water per pound of grain. Bring the water up to 165 degrees,
turn off the heat and add the grain bag(s). Stir well, to thoroughly wet all the
grains. Check the temp, it should be between 150-158 and then cover and let sit
for 45 minutes to an hour.
While that's going on, bring 2 gallons of water to 170 degrees. After your hour
is up, take the grain bag(s) out and dunk them in the water. Or take the grain
bags out and keep them in a strainer over the brewpot as you pour the water
over the grains.
You should have about 2.5 gallons of water so bring that up to a boil. Add your
extract and stir well. Then, bring it up to a boil again and add your first hops
starting your timer at 60 minutes. Add your second hops addition when you
have 5 minutes left.
Cool to under 80 degrees, put in fermenter and top up to 5 gallons with cool
water. Pitch the yeast
Attached my xml file
View attachment boston strong oatmeal stout.xml
Ingredients
Amount Item Type % or IBU
6.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 57.09 %
0.50 lb Light Dry Extract (8.0 SRM) Dry Extract 4.76 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 19.03 %
0.75 lb Oats, Flaked (1.0 SRM) Grain 7.14 %
0.63 lb Chocolate Malt (350.0 SRM) Grain 5.99 %
0.25 lb Barley, Flaked (1.7 SRM) Grain 2.38 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.38 %
0.13 lb Black (Patent) Malt (500.0 SRM) Grain 1.24 %
1.75 oz Goldings, East Kent [5.00 %] (60 min) Hops 24.7 IBU
0.25 oz Goldings, East Kent [5.00 %] (5 min) Hops 0.7 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Use 1.5 quarts of water per pound of grain. Bring the water up to 165 degrees,
turn off the heat and add the grain bag(s). Stir well, to thoroughly wet all the
grains. Check the temp, it should be between 150-158 and then cover and let sit
for 45 minutes to an hour.
While that's going on, bring 2 gallons of water to 170 degrees. After your hour
is up, take the grain bag(s) out and dunk them in the water. Or take the grain
bags out and keep them in a strainer over the brewpot as you pour the water
over the grains.
You should have about 2.5 gallons of water so bring that up to a boil. Add your
extract and stir well. Then, bring it up to a boil again and add your first hops
starting your timer at 60 minutes. Add your second hops addition when you
have 5 minutes left.
Cool to under 80 degrees, put in fermenter and top up to 5 gallons with cool
water. Pitch the yeast
Attached my xml file
View attachment boston strong oatmeal stout.xml
