We need a stout. Rather than another Shakespeare clone, we decide to go way, way back and give the 16-ton another shot. At one point, I was planning to brew a massive 16% ABV imperial, but seeing as we still have bottles from the last imperial… let’s dial it back a bit.

Recipe Specifics

• Style: 13-C Oatmeal Stout
• Batch Size (Gal): 12.00 (for 10 bottled)
• Anticipated OG: 1.060
• Anticipated ABV: 5.6%
• Anticipated SRM: 33 (black)
• Anticipated IBU: 31 Rager (30 Tinseth)
• Brewhouse Efficiency: 70%
• Wort Boil Time: 60+ Minutes

Grain/Extract/Sugar

• 18 lb – 2-row
• 1.25 lb – Barley, Roasted
• 1.25 lb – Chocolate Malt (could be 50% light)
• 1.25 lb – Caramel/Crystal Malt (80L)
• 1.25 lb – Cara-pils
• 1.25 lb – Kiln Coffee Malt

Plus specialty grains (to total 16 with barley). These are not just going to be adjuncts – they will all be modified or lightly cooked* to help add additional sugars. The plan, is to use 1/2 lb of each (total 7.5 lbs).

1. Oats (rolled) – brew store
2. Wheat (malted) – brew store
3. Rye (malted or flaked) – brew store
4. Corn (flaked or popped) – brew store
5. Rice * – my cabinet
6. Wild Rice * – my cabinet
7. Tritical *- nuts.com
8. Buckwheat * – my cabinet
9. Quinoa * – health food store
10. Amaranth * – health food store
11. Millet * – nuts.com
12. Spelt * – nuts.com
13. Kamut * – nuts.com
14. Teff * – nuts.com
15. Sorghum * – nuts.com

Hops

• 1.25 oz. Chinook 12.5% @ 50 min
• 1.25 oz. Chinook 12.5% @ 15 min

Water

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

Yeast

• Wyeast London ESB (lower attenuation, for a very sweet stout!)
• 1 week @ 60F
• 1 week up to 70F

Data

Enter here

Nagmay^16 Ton 2.0^^55^44^12^60^9^4^70^100^8.8^0.3^0^0^0^0^70^70^18^35^35^1.25^41^41^1.25^9^9^1.25^66^66^7.5^0^0^0^0^0^0^0^0^0^66^61^8^1.25^50^1^2^8^1.25^15^1^2^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^1^63^153^1.2^^^^^^^^^^^^^^^^^^^^^^^^12.5^12.5^0^0^0^0^0.2^

Brew Day Notes

Many of the smaller grains (Amaranth, Teff) wouldn’t grind up in the mill at all. I ended up adding most of the specialty grains to a blender in small batches. This isn’t optimal, but seemed to be the best option at hand.

The first time we brewed the 16 Ton resulted in a stuck mash.  This time, I added a bunch of rice hulls to the bottom of the mash tun … but the mash still became stuck. However, it did eventually start again. The resulting wort was thick, black, and smelled like chocolate.

The OG was a bit lower than anticipates at 1.053 (meaning 63% eff). The ABV will be around 5%.