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Super Bowl Sunday Stout

Super Bowl Sunday Stout

Oatmeal Stout : Partial Mash : 6 gal

sweazel

Opened this brew up during the Super Bowl. Full of roasted malt goodness with the addition of oatmeal to make it silky smooth.

March 16, 2013 at 07:25pm

0.0/5.0 0 ratings

Ingredients (Partial Mash6 gal)

  • .75 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.66 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 0.5 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.33 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.5 lbs Biscuit Malt; Castle Malting

    Biscuit Malt; Castle Malting

    Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.

  • .5 lbs Weyermann Carafa Special® TYPE II; Weyermann

    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 English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 3.3 lbs Liquid Amber; Muntons

    Liquid Amber; Muntons

    Made from a blend of pale and crystal malts this product provides the ideal building block for Ale and Bitter style beers.

  • 2 lbs Dry Light; Muntons

    Dry Light; Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • 1 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 oz Phoenix - 8.9 AA% pellets; boiled 60 min

    Phoenix

    Attractive English aroma with high alpha-acid. excellent.

  • 1 oz Willamette - 5.7 AA% whole; boiled 15 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Notes

Steep grains at 150 degrees for 45 minutes. Steep at 158 degrees for 15 minutes. Add DMES at 60 minutes and LME at 20 minutes. Pitch yeast at 76 degrees. OG 1.052.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.053 1.048 - 1.065
Terminal Gravity: 1.014 1.010 - 1.018
Color: 32.1 SRM 22 - 40
Alcohol: 5.0% ABV 4.20% - 5.90%
Bitterness: 31.6 IBU 25.00 - 40.00

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