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oatmeal ale 2.0

oatmeal ale 2.0

English Barleywine • All Grain • 1 gal

chris101

a oatmeal ale that is being worked on its not a beer really

February 27, 2015  12:47pm

0.0/5.0 0 ratings

Ingredients (All Grain1 gal)

  • 3 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • .5 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • .25 oz Fuggle -4.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .25 oz Fuggle -4.8 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • DanstarNottingham

    DanstarNottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Notes

mash the oats for 60mins then boil for 60 mins add hops and molasses add hops at 15mins to go . primary then secondary for 2 months bottle flat and age as long as you want have some 5yrs and its a very good close to a whiskey

Style (BJCP)

Category: 19 -Strong Ale

Subcategory: B -English Barleywine

Range for this Style
Original Gravity: 1.085 1.080 -1.120
Terminal Gravity: 1.019 1.018 -1.030
Color: 20.1 SRM 8 -22
Alcohol: 8.7% ABV 8% -12%
Bitterness: 35.9 IBU 35 -70

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