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.

Recipe Specifics

• 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

Grain/Extract/Sugar

• 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

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

• Pacman (higher attenuation, for a dryer stout)
• 1 week @ 60F
• 1 week up to 70F

Data

Enter here

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.

Update: 2014-06-18

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:

• http://www.themadfermentationist.com/2012/04/mexican-hot-chocolate-imperial-stout.html
• http://www.homebrewtalk.com/f12/mexican-chocolate-stout-343451/
• http://www.ohbeautifulbeer.com/2013/07/copper-kettle-mexican-chocolate-stout/

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.