With fall and winter approaching I needed to make some beer that is good cold weather beer. Stout definitely is a beer that I drink a lot more of in the cold weather months than I do during spring and summer. The brew day was pretty uneventful and everything went off without a hitch. I have made this recipe before using the seasonal Yorkshire squares yeast and it tastes a lot like Samuel Smith’s. I also decided to not toast the oatmeal. Partially this was laziness and partially because I wanted to see how much difference there was to the beer from previous batches.
One change I have made to my brew recipes is to shoot for 7 gallon batches. This way it gives me a good size starter and a full keg of no chill beer. It may sound like to much but you don’t get the shrink loss from pre-chilling the beer. If I fill my keg up to the very top so I get some spill over when I put the lid on I usually have an inch of headspace when I crack open the keg to ferment later.
|Malt Bill / Ingredients|
|10 lb 3 oz||Maris Otter|
|1 lb 4 oz||Instant Oatmeal|
|10 oz||Chocolate Malt - 450|
|10 oz||Dark Crystal|
|3 oz||English Roasted Barley|
|28||East Kent Golding||60|
|Yeast||White Labs WLP 004 - Irish Ale|
|7 gal||80% efficiency||IBU: 28|