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 | ||
Pounds | Type | |
---|---|---|
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 | |
Hops | ||
IBU | Type | Time |
28 | East Kent Golding | 60 |
Mash Schedule | ||
Temp | Time | |
152F | 60 minutes | |
Yeast | White Labs WLP 004 - Irish Ale | |
Stats | ||
7 gal | 80% efficiency | IBU: 28 |