Scottish Stoat

All Grain Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Taylor
Batch Size: 5.50 galStyle: Oatmeal Stout (13C)
Boil Size: 6.80 galStyle Guide: BJCP 2008
Color: 39.5 SRMEquipment: My Equipment
Bitterness: 46.7 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)Mash Profile: Scottish Stout
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 0.0

Ingredients
Amount Name Type #
5.50 gal Scottish Water 1
11 lbs Pale Malt, Golden Promise (2.4 SRM) Grain 2
3 lbs Oats, Toasted (10.0 SRM) Grain 3
1 lbs Chocolate Malt (350.0 SRM) Grain 4
8.00 oz Roasted Barley (300.0 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
0.25 oz Magnum [13.0%] - Boil 60 min Hops 7
1.25 oz Magnum [13.0%] - Boil 30 min Hops 8
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 10

Taste Notes

Nice body, roasty aroma. A bit of roasty sour in the taste (some phytase action in that long rest?), with a mellow grain and malt finish. Definitely a keeper.

Notes

Toast the oats. 350* for 20m, turning a few times. Leave in a sack for three days. Yes, that's an eight-hour rest! Dough-in at night, mash-our with some coffee and a biscuit.