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Mid-Winter Medicinal Ale
Oatmeal Stout • All Grain • 22 gal
Was supposed to be a robust porter, but then my hubby insisted on adding roasted barley, flaked oats, and peated malt, so that makes this a big peated oatmeal stout...sorta.
January 11, 2013 02:06pm
0.0/5.0 0 ratings
Ingredients (All Grain, 22 gal)
- 25 lbs
Canadian 2-Row Malt;Canada Malting
Canadian 2-Row Malt;Canada Malting
Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.
- 2 lbs
Brown Malt;Thomas Fawcett
Brown Malt;Thomas Fawcett
‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
- 5 lbs
Carafa Special® TYPE II;Weyermann®
Carafa Special® TYPE II;Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- 5 lbs
2-Row Caramel Malt 60L;Briess
2-Row Caramel Malt 60L;Briess
Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Roast Barley;Bairds Malt
Roast Barley;Bairds Malt
This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.
- 1 lbs
Peated Malt;Thomas Fawcett
Peated Malt;Thomas Fawcett
Ingredient for providing the essential peat flavour in whisky production. Heavy/medium or light peating levels.
- 2 lbs
Special B - Caramel malt;Dingemans
Special B - Caramel malt;Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 1 lbs
Dark Wheat Malt;Weyermann®
Dark Wheat Malt;Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers
- 5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 2 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 2 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 lbs
Oats (Pregelatinized Flakes);Briess
Oats (Pregelatinized Flakes);Briess
Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
- 2 oz
Magnum -16.0 AA% whole; boiled 60 min
Magnum
A West Coast hop with high Alpha Acid. Excellent bittering hop.
- 3 oz
Fuggle -4.8 AA% whole; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 3 oz
Goldings -5.0 AA% whole; boiled 20 min
Goldings
Mild. Slightly flowery.
- 2 oz
Styrian Goldings -6.0 AA% whole; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
FermentisS-33Safbrew S-33
FermentisS-33Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Supposed to be a robust porter, but decided to add roasted barley and oatmeal flakes...so that makes this an oatmeal stout...sorta.
Style (BJCP)
Category: 13 -Stout
Subcategory: C -Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.048 -1.065 |  |
| Terminal Gravity: | 1.015 | 1.010 -1.018 | |
| Color: | 34.0 SRM | 22 -40 | |
| Alcohol: | 6.2% ABV | 4.2% -5.9% | |
| Bitterness: | 42.8 IBU | 25 -40 | |
Discussion
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