Ingredients
This is our first attempt at brewing without following someone else's recipe. Based on equations and tables found in Ray Daniel's Designing Great Beers, we devised the following recipe.
| Requested | Purchased |
| ½ lb. Roasted Barley | Used Requested |
| ¾ lb. Black Patent | "" |
| ½ lb. Crystal Malt 60oL | "" |
| 3/8 lb. Chocolate Malt | "" |
| 1 (or 2)lbs. Rolled Oats | 1.5 lbs. Rolled Oats |
| 3.3 lbs LME | Used Requested |
| 2 lbs DME | "" |
| 2.5oz Fuggles Whole Hops (5%AA) | 1oz (5.7%AA), 2oz (4%AA) |
| Irish Ale yeast | Used Requested |
Brew Method
November 02, 2007
Boiled 6 Gal of water while steeping grains. When it came to a boil we removed the 5 mueslin bags and added our LME / DME. We let it come to a boil (and {again} sustained a small boilover) but continued.
T=60
Added 1oz (5.7%AA) Fuggles
Added 1oz (5.7%AA) Fuggles
T=45
Added .5oz (4%AA) Fuggles
Added .5oz (4%AA) Fuggles
T=30
Added .5oz (4%AA) Fuggles
Started ice bath w/20lbs of ice and some water to get it melting
Added .5oz (4%AA) Fuggles
Started ice bath w/20lbs of ice and some water to get it melting
T=15
Added .5oz (4%AA) Fuggles
Added 1tsp irish moss
Inserted wort chiller for sanitization
Checked ice bath; 35F
Added .5oz (4%AA) Fuggles
Added 1tsp irish moss
Inserted wort chiller for sanitization
Checked ice bath; 35F
T=05
Added .5oz(4%AA) Fuggles
(Almost) Boiling at 208.5F
Original gravity was 1.054, while looking for around 1.062. Dammit. Pitched yeast @ ~68F, took 26:16 to cool the wort to 65F from boiling.
Fermentation
Added .5oz(4%AA) Fuggles
(Almost) Boiling at 208.5F
Original gravity was 1.054, while looking for around 1.062. Dammit. Pitched yeast @ ~68F, took 26:16 to cool the wort to 65F from boiling.
Fermentation
November 3, 2007
Sometime while I was sleeping, it started fermenting. Right now it's popping out a bubble per second, or thereabouts. Result of adequate pitching temperature? We'll see! So far so good!
November 16, 2007
Racked to secondary fermenter. The yeast cake in the primary was FOUR INCHES THICK!!! GAH!! We tried to get as much beer out as we could but wound up with only three gallons or thereabouts. Why did this happen??? Maybe the oats contributed so many oils and lipids that the yeast took all those and used them for cell membranes and went into overdrive with mitosis?? This much yeast is INSANE! When we dumped it, it smelled heaps like bananas... I guess this is the sugar produced by the yeast. Smelled almost yummy. Dun eat though!
Look forward to bottling, want to see how it tastes!!
Bottling
November 30, 2007
Turns out... we're short on bottle caps and the store closed hours ago. BUT Eric got me a handy dandy ~2L growler (ohhh so awesome) so I was able to put roughly three bottles' worth of beer into that!
Primed with 8oz of DME in ~1.25 cups of water. Boiled, cooled, added to bottling bucket. THEN we took our hydrometer reading. D'oh! We got 1.028. Assuming 45 gravity points for a pound of DME per gallon, we used half a pound (22.5 GU) and put it in three gallons, so we have a correction of -7 GU = 1.021. Taking this with our OG of 1.054 we get an ABV of 4.26%. Not too shabby!
Also we tried some of it. It's heavenly. A perfect oatmeal stout. Very yum.
We had lots of hop seeds floating in the fermenter. We think the bottling tip stopped any of them from entering the bottles though.
In all, we got the growler, and 14 and one half bottles. Now we wait for carbonization and conditioning! Wee!!
Tasting
December 15, 2007
While brewing the IPA, we cracked a stout. Pours with an exceptionally thick creamy head, beautiful chocolatey aroma. Standard velvety mouthfeel typical of oatmeal stouts. Great taste, a little nutty maybe. And a crisp clean finish. Goes down smooth, yummy. So good. We'll see what age does for it :)
May 24, 2008
Today we finally had the growler. Poured into a giant 2L glass boot. The head was gigantic, had nice lace down the sides, and was a brilliantly opaque black beer. The taste was heavenly. Best oatmeal stout I've ever had, hands down. We rule.
Notes
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