<_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 0 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 0.0000000 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 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1