<_MOD_>2016-02-11
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>2016-02-11
Cinnamon Chocolate Oatmeal Stout
Ted White
2016-01-18
1990-06-01
640.0000000
640.0000000
0
0
0
0
0
0
<_MOD_>2016-02-11
My Equipment
1280.0000000
240.0000000
1
0.3000000
0.0000000
0
1
896.0000000
60.0000000
10.0000000
1
64.0000000
32.0000000
4.0000000
0.0000000
768.0000000
32.0000000
0.0000000
70.0000000
100.0000000
<_MOD_>2016-02-11
Oatmeal Stout
Stout
BJCP 2008
3
13
0
1.0480000
1.0650000
1.0100000
1.0180000
25.0000000
40.0000000
1.9000000
2.5000000
22.0000000
40.0000000
4.2000000
5.9000000
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness. Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.
Aroma: Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.
Appearance: Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).
Flavor: Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.
Mouthfeel: Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.
Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.
Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout
http://www.bjcp.org
<_MOD_>2016-02-11
Single Infusion, Full Body, Batch Sparge
372.0000000
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
1
90.0000000
1
0
1
0.0000000
640.0000000
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Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2016-02-11
steps
7432
1
1
7149
1
<_XName>steps
16
<_MOD_>2016-02-11
Mash In
0
744.0000000
156.0000000
45.0000000
2.0000000
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0.3000000
1280.0000000
72.0000000
240.0000000
0.0000000
72.0000000
0.0000000
372.0000000
178.7304293
0.0000000
<_TExpanded>1
1
1280.0000000
240.0000000
0.3000000
<_MOD_>2016-02-11
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2016-02-11
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>2016-02-11
Ale, Two Stage
67.0000000
67.0000000
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
4.0000000
10.0000000
7.0000000
30.0000000
1
<_MOD_>2016-02-11
Ingredients
7405
1
1
7182
14
<_XName>Ingredients
16
<_MOD_>2016-02-11
Rice Hulls
US
3
1
0.0000000
16.0000000
0.0000000
0.0000000
0.0000000
4.3010753
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
5.0000000
Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
Hulls are neutral in flavor, body and color, and are inert
Good for wheat beers, Wits, and others that have high protein mashes.
60.0000000
0.0800000
<_MOD_>2016-02-11
Pale Malt (2 Row) US
US
0
1
0.0000000
272.0000000
2.0000000
79.0000000
0.0000000
73.1182796
0
2
1.5000000
4.0000000
140.0000000
12.3000000
0.0000000
0
1
100.0000000
Base malt for all beer styles
60.0000000
0.0800000
Pale Liquid Extract
<_MOD_>2016-02-11
Oats, Flaked (Briess)
US
Briess
0
1
0.0000000
32.0000000
1.4000000
85.0000000
0.0000000
8.6021505
0
3
0.0000000
7.5000000
0.0000000
9.0000000
0.0000000
0
1
0.0000000
Use at 5-25% to produce a lan Oatmeal Stout
Use a small percentage in Belgian Wit Beers.
60.0000000
0.0781250
Carafoam
<_MOD_>2016-02-11
Caramel/Crystal Malt - 60L
US
0
1
0.0000000
24.0000000
60.0000000
74.0000000
0.0000000
6.4516129
0
4
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
20.0000000
Adds body, color and improves head retention.
Also called "Crystal" malt.
60.0000000
0.0800000
<_MOD_>2016-02-11
Chocolate (Briess)
US
Briess
0
1
0.0000000
16.0000000
350.0000000
75.0000000
0.0000000
4.3010753
0
5
0.0000000
5.5000000
0.0000000
0.0000000
0.0000000
0
0
0.0000000
FLAVOR: Rich Roasted Coffee
COLOR: Brown Hues, depending upon usage
color adj with minor/no flavor contribution
1-10% for color in Porter &Stout
The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts &
other Dark
60.0000000
0.0781250
<_MOD_>2016-02-11
Roasted Barley (Briess)
US
Briess
0
1
0.0000000
8.0000000
300.0000000
72.0000000
0.0000000
2.1505376
0
6
0.0000000
5.0000000
0.0000000
0.0000000
0.0000000
0
0
0.0000000
FLAVOR: Coffee, Intense Bitter
COLOR: Red to Deep Brown
Use 3-7% for coffee flavor in Porter and Stout
Use 2-5% in Nut Brown Ales.
Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color.
60.0000000
0.0781250
<_MOD_>2016-02-11
Black Barley (Briess)
US
Briess
0
1
0.0000000
4.0000000
500.0000000
70.0000000
0.0000000
1.0752688
0
7
0.0000000
6.0000000
0.0000000
0.0000000
0.0000000
0
0
0.0000000
FLAVOR: Coffee, Intense Bitter, Dry
COLOR: Deep Brown
provides color and rich, sharp flavor characteristic of Stouts and some Porters
a dryness to Stout or Porter. not interchangeable with Black Malt
Use 3-7% for a dry Porter
Use 5-15% for dry Stout
60.0000000
0.0781250
<_MOD_>2016-02-11
Willamette
U.S.
1
0
5.5000000
3.5000000
25.0000000
0.0000000
1.0000000
40.0000000
60.0000000
0.0000000
Used for: Finishing American and British Ales
Aroma: Mild, grassy, floral, slightly spicy
Substitutes: Fuggles, East Kent Goldings
Examples: Sierra Nevada Porter, Ballard Bitter
12.2785507
8
0
1
1.0000000
<_MOD_>1970-05-14
Willamette
U.S.
1
0
5.5000000
3.5000000
50.0000000
0.0000000
2.0000000
40.0000000
20.0000000
0.0000000
Used for: Finishing American and British Ales
Aroma: Mild, grassy, floral, slightly spicy
Substitutes: Fuggles, East Kent Goldings
Examples: Sierra Nevada Porter, Ballard Bitter
14.8720460
9
0
1
1.0000000
<_MOD_>2016-02-11
Willamette
U.S.
1
0
5.5000000
3.5000000
25.0000000
0.0000000
1.0000000
40.0000000
5.0000000
0.0000000
Used for: Finishing American and British Ales
Aroma: Mild, grassy, floral, slightly spicy
Substitutes: Fuggles, East Kent Goldings
Examples: Sierra Nevada Porter, Ballard Bitter
2.4477813
10
0
1
1.0000000
<_MOD_>2016-02-11
Cinnamon Stick
0
Holiday Beer
768.0000000
13
3.0000000
640.0000000
0.0000000
0.2500000
0
0
5.0000000
Used to add cinnamon flavor to holiday beers. Goes well with ginger, honey and orange flavors. Add one stick 5 minutes from the end of the boil.
1
0
11
<_MOD_>2016-02-11
Nottingham
Danstar
-
0
1
2
0.8000000
1.0000000
0.0000000
6.0000000
12
1
2016-01-18
2015-01-03
200.0000000
73.0000000
77.0000000
57.0000000
70.0000000
0
0
0
5
2003-06-14
Good neutral ale yeast.
Dry strain is highly flocculant and has high attenuation. Produces relatively few fruity esters for a dry yeast. Can be fermented at low temperature to produce lager-style beers.
<_MOD_>2016-02-11
Cocao Nibs
3
Chocolate Flavor
768.0000000
2
10.0000000
640.0000000
0.0000000
1.0000000
3
2
7.0000000
1
0
13
<_MOD_>2016-02-11
Cinnamon Stick
0
Holiday Beer
768.0000000
13
6.0000000
640.0000000
0.0000000
0.2500000
3
2
7.0000000
Used to add cinnamon flavor to holiday beers. Goes well with ginger, honey and orange flavors. Add one stick 5 minutes from the end of the boil.
1
0
14
<_TExpanded>1
2
0
0
1.0840000
1.0100000
1.0180000
1.0110000
640.0000000
1.0500000
30.0000000
2.3000000
5.2000000
6.0000000
1.0100000
30
155.0000000
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1.0000000
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640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
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