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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:08 pm Post subject: Old Dominion Oatmeal Stout |
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Brewing Method: Extract
Yeast: 2 pks. Whitbread dry ale yeast
Yeast Starter:
Batch Size: 5 gallons
Original Gravity: 1.065
Final Gravity: 1.026
Alcohol Content: 5.12 %
Total Grains: 8.25 pounds
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 minutes
Primary Fermentation: 1 week, room temp.
Secondary Fermentation: 1 week, room temp
Additional Fermentation:
Grain Bill:
3 lbs. plain amber DME
3 lbs. plain dark DME
.5 lb. roasted barley
.5 lb. 80L crystal malt
.5 lb. black patent malt
.75 lb. flaked oats
Hop Bill:
2 oz. Fuggles (4% alpha) for 60 minutes
Mash Schedule:
Brewers Notes:
Boil 2 pints of water and add to oats. Steep cracked barley, crystal, and black patent malts with oatmeal in 1½ gallons of cold
water until boiling. Remove spent grains. Add malt extracts and boiling hops, and boil for 60 minutes. |
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