King Crabb Oatmeal Stout w/steep
All Grain Recipe
Submitted By: rcrabb22 (Shared)
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|Brewer: Ron Crabb|| |
|Batch Size: 10.50 gal||Style: Oatmeal Stout (16C)|
|Boil Size: 13.68 gal||Style Guide: BJCP 1999|
|Color: 5.3 SRM||Equipment: King Crabb Beer Company|
|Bitterness: 33.9 IBUs||Boil Time: 60 min|
|Est OG: 1.052 (12.9° P)||Mash Profile: Single Infusion, Full Body, Batch Sparge|
|Est FG: 1.014 SG (3.6° P)||Fermentation: Ale, Single Stage|
|ABV: 5.0%||Taste Rating: 35.0|
||Pale Malt, Maris Otter (3.0 SRM)
||Oats, Flaked (1.3 SRM)
||Caramel Malt - 10L (Briess) (10.0 SRM)
||Barley, Flaked (1.7 SRM)
||Rice Hulls (0.0 SRM)
||Nugget [13.0%] - Boil 60 min
||Willamette [4.8%] - Boil 15 min
||SA-04 (DCL/Fermentis #S-04)
||Fuggles [5.1%] - Dry Hop 3 days
NotesUsing a grain bag, steep 1lb roasted Barley, 1lb chocolate 450, 1lb Carafa III (@ 2qt/lb) in 6qt cold water for 24 hours. Drain grain bag and add steeped liquid to the boil last 15 minutes of the boil. This will stop the boil until it comes back up to temp so don't add 15 min hop addition until you have aboil again.
This cold steep method is described in Gordon Strong's book "Making Better Beer"
Adding 1/2lb Rice hulls , using them for the first time. Will pre-rinse in strainer to remove dust/contanminants and account for water asorbption. Adding to the mash after I finish dough in stirring them in.