Based on the recipe I’ve used a few times before for Sam Smith’s Oatmeal Stout, but altered a bit to match the ingredients I had in stock. I wasn’t planning a stout this weekend, but it fits better into which kegs have emptied and when. However, this meant I didn’t have a terribly suitable yeast for it (I used Windsor before), only having a single pack each of the Malt Miller’s West Coast and Fermentis’ T-58. Of those two, the T-58 seems like the best choice. That it’s an old pack of yeast that really needs using up has helped my decision, too! If it doesn’t start fermenting then I can pick up a fresh pack of Windsor for it if need be.
- Length: 23 litres
- OG: 1.052
- FG: 1.016
- ABV: 4.7%
BeerXml File: Oatmeal Stout
Oatmeal Stout AG81
- Style: Oatmeal Stout
- Length: 21 litres
- Yeast: SafBrew Specialty Ale (DCL/Fermentis T-58)
- OG: 1.057
- FG: 1.014
- ABV: 5.6 %
- Colour: 76.1 EBC
- Bitterness: 36.2 IBUs
|Maris Otter (Crisp)||8||3.359||65|
|Brown Malt (Crisp)||128||0.277||5|
|Crystal Malt - 60L (Thomas Fawcett)||118||0.277||5|
|Barley, Flaked (Thomas Fawcett)||4||0.209||4|
|Roasted Barley (Thomas Fawcett)||1200||0.119||2|
|Black Malt (Thomas Fawcett)||1300||0.099||2|
|Maize, Flaked (Thomas Fawcett)||4||0.070||1|
|Name||Alpha||Form||Amount (g)||Time (mins)|
A lot harder water this week than the last brew day: 234ppm. Water treatment for the Stout profile gives 10g calcium chloride and 5g salt. CRS of 28ml in total for 34l liquor.
I was 100g short of roasted barley, so 100g of black malt went in its place. I had 60g of flaked maize that’s been sitting in my stocks for absolutely ages, so that went in as well. There would have been only 50g or so left of flaked barley, so it all went in. I toasted the flaked oats yesterday evening, and left them in a paper bag overnight to cool. Hop-wise, I only had 15g of Bramling Cross, so made the balance up with 40g of Fuggles.
Ended up with 23 litres at 1.052, which (as is hardly far from usual!) is a little more wort at a little lower strength – but still my targeted 75% efficiency.
2016-02-10: Krausen has dropped, so I took a sneaky gravity reading to see if it had finished already; 1.020, so that’s a no.
2016-02-14: Down to 1.016, so just about ready to keg. Tastes good – with maybe a slight pepperiness, maybe from the yeast? Possibly a little estery, maybe needs a couple of days more to settle down.