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Choc Full of Oats

Choc Full of Oats

Oatmeal Stout : Partial Mash : 5.5 gal

sweazel

This is a chocolate stout with over a pound of oats and some lactose sugar added. It is thick and chewy with a sight taste of coffee toward the end.

November 8, 2013 at 08:07pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5.5 gal)

  • 1 lbs Chocolate Malt; Simpsons

    Chocolate Malt; Simpsons

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • 0.66 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • 0.5 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 Pale Wheat Malt; Weyermann

    Pale Wheat Malt; Weyermann

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers

  • .5 lbs Crystal Malt 120°L

    Crystal Malt 120°L

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

  • .66 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 3.3 lbs Liquid Light; Muntons

    Liquid Light; Muntons

    Selected English lager malt is used to produce this fine consistent light malt extract.

  • 1 lbs Dry Dark; Muntons

    Dry Dark; Muntons

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 1.5 lbs Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • .75 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • .75 oz Nugget - 10.0 AA% whole; boiled 60 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1 oz Willamette - 5.3 AA% pellets; boiled 30 min

    Willamette

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

  • .5 oz Liberty - 4.9 AA% pellets; boiled 15 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • .5 oz Liberty - 4.9 AA% pellets; boiled 1 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 4 oz Chocolate (unsweetened) - Added to the boil. (omitted from calculations)

    Chocolate (unsweetened)

    Unsweetened Chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It's unadulterated chocolate: ground roasted chocolate beans with no other added ingredients imparts a strong, deep chocolate flavor in all the sweets you add it to.

  • 1.55 oz Chocolate (bittersweet bakers) - Added to the boil. (omitted from calculations)

    Chocolate (bittersweet bakers)

    Chocolate liquor to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 35 percent chocolate liquor. Its fat content averages 27 percent. Tastes rich and smooth. Strongest chocolate flavor with minimal dairy or milk flavor. Flavor depends on cocoa bean blend rather than dairy ingredients.

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Notes

Steep grains at 153 degrees for 60 minutes. Sparge with 1 gallon of water at 170 Degrees. Add DME at 60 minutes. Added chocolate, lactose, and LME at 15 minutes. Pitched yeast at 71 degrees. Fermenting at 66 degrees in the freezer. OG 1.054. FG 1.018. 4.7% ABV.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.055 1.048 - 1.065
Terminal Gravity: 1.015 1.010 - 1.018
Color: 32.4 SRM 22 - 40
Alcohol: 5.2% ABV 4.20% - 5.90%
Bitterness: 35.2 IBU 25.00 - 40.00

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