Black House (1 ratings)

All Grain Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Modern Times
Batch Size: 5.75 galStyle: Oatmeal Stout (13C)
Boil Size: 7.57 galStyle Guide: BJCP 2008
Color: 40.8 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 41.1 IBUsBoil Time: 90 min
Est OG: 1.066 (16.2° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Single Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal San Diego, Dark Water 1
9 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 16.00 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs 3.99 oz Roasted Barley (300.0 SRM) Grain 4
1 lbs 0.01 oz Chocolate Malt (350.0 SRM) Grain 5
8.00 oz Caramunich Malt (56.0 SRM) Grain 6
6.09 oz Caramel/Crystal Malt - 90L (90.0 SRM) Grain 7
0.30 oz HopShot [50.0%] - Boil 60 min Hops 8
0.50 Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 10
1 pkgs American Ale (Wyeast Labs #1056) Yeast 11
1.75 oz Coffee Beans (Primary 18 hours) Misc 12

Notes

Brewed 1/12/13 Very similar to Batch #2, but converted to be closer to what we can brew on a commercial scale. Made a 1.2 L starter the night before brewing. Whole Foods Quick Oats. Breiss Pale Ale Malt, Chocolate, and ~300 L roasted barley. Water treated to mimic Average San Diego with .5 g per gallon of chalk. Initially, but the mash pH was around 5.0 (at room temperature), so I increased the amount of chalk and baking soda above my original planned amounts. Collected 7 gallons of 1.053 runnings with a batch sparge. Sparge water was treated the same as the mash water. 5 ml of HopShot hop extract added for bittering. Chilled the 5.5 gallons of wort to 64 F, gave 60 seconds of pure oxygen (with my newly cleaned stone) and then pitched the entire starter. Left at 64 F to start fermenting. Coffee beans coarsely crused and steeped in the wort for 18 hours directly prior to kegging. http://www.themadfermentationist.com/2013/01/oatmeal-cofee-stout-3-bigger-and-bolder.html

Ratings

BeerSmith Podcast #54

by BeerSmith

A Modern Times brewery recipe from BeerSmith Podcast #54 - this one comes from Mike Tonsmeire and Jacob McKean - as they start their new brewery!