Thursday, May 22nd, 2014
Running low on stout … again. This recipe is based on the 16-ton stout, but scaled back for simplicity. There will only be 3 grain sources: barely, oats, and buckwheat. We need to think of a better name.
- Style: 13-C Oatmeal Stout
- Batch Size (Gal): 12.00 (for 10 bottled)
- Anticipated OG: 1.055
- Anticipated ABV: 5.6%
- Anticipated SRM: 36 (black)
- Anticipated IBU: 32 Rager (31 Tinseth)
- Brewhouse Efficiency: 70%
- Wort Boil Time: 60+ Minutes
- 19 lb – 2-row
- 1 lb – Barley, Roasted
- 1 lb – Chocolate Malt
- 1 lb – Caramel/Crystal Malt (80L)
- 1 lb – Cara-pils
- 1 lb – Kiln Coffee Malt
- 3 lb – Flaked oats
- 1 lb – Buckwheat
- 1.25 oz. Chinook 12.5% @ 50 min
- 1.25 oz. Chinook 12.5% @ 15 min
To match Dublin water water profile (starting with Portland water)
Add per 5 gallon of water pre-boil: (10 gal pre-boil are needed)
- 1g baking soda
- 4.5g chalk
- 1.5g gypsum
- Strike at 170°F
- Mash at 153+ °F
- 60+ min boil
- Pacman (higher attenuation, for a dryer stout)
- 1 week @ 60F
- 1 week up to 70F
Nagmay^Oatmeal Buckwheat Stout^^55^44^12^60^9^4^70^100^8.8^0.3^0^0^0^0^70^70^19^35^35^1^41^41^1^9^9^1^66^66^3^66^66^1^40^40^1^0^0^0^0^0^8^1.25^50^1^2^8^1.25^15^1^2^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^2^63^153^1.2^^^^Subs: 1# oats = buckwheat, 1# chocolate = kiln coffee, wlp001 = pacman^^^^^^^^^^^^^^^^^^^^12.5^12.5^0^0^0^0^0.2^
Brew Day Notes
We decided to brew a big, triple batch (36 gallons). Nabor J, James, Sean and Eric all came over to help – in 2 weeks, each will walk away with 5 gallons of stout.
For the most part, everything went well. The first mash did get a bit stuck resulting in a lower OG. For the next two batches, I added some rice hulls and an extra pound of 2-row to compensate. The final mix was at 1.055 exactly.
All 36 gallons went into one of the large, plastic barrels that I picked up from Fort Bragg, CA. On top we drilled a hole for an airlock. Near the bottom, I added a valve o a weld-less bulkhead. We did notice a tiny leak after filling (maybe a drip a day), but I will wait until this batch is complete to take care of it.
Overall, the wort tasted amazing, rich and chocolaty.
The good news: there’s lots of beer. The bad news: it might all taste like peperoncini…
So, yeah. I felt fairly confident that we had removed all the residual funk from the barrel, but I was wrong. The pepper flavor must have been alcohol soluble, and left a distinct mark on the beer. Even carbonated and cold, the distinct pepperoni shines through.
Perhaps I am just looking for a bright side, but the flavor isn’t actually bad. I’ve had great pepper beers with similar attributes. That said, the combination isn’t perfect for this stout – it is lacking something. Time to experiment:
Chili chocolate stout?
I plan to add chocolate nibs and fresh vanilla to round it all out. Inspiration:
Via: http://www.maltosefalcons.com/tech/cacao-nib-extract-drew-way added 2 beans to 6oz of “eau de vie”. Will add nibs in a few days.