Carriage House Toasted Stout ![](https://beersmithrecipes.com/images/star0.jpg)
All Grain Recipe
Submitted By: mjaadland (Shared)
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Brewer: M.J. Aadland | |
Batch Size: 5.00 gal | Style: Oatmeal Stout (13C) |
Boil Size: 6.48 gal | Style Guide: BJCP 2008 |
Color: 33.6 SRM | Equipment: Matt's Equipment |
Bitterness: 30.0 IBUs | Boil Time: 60 min |
Est OG: 1.062 (15.1° P) | Mash Profile: Single Infusion, Full Body |
Est FG: 1.018 SG (4.5° P) | Fermentation: My Aging Profile |
ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
3 lbs 4.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
14.56 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
12.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
5 |
10.56 oz |
Toasted Malt (27.0 SRM) |
Grain |
6 |
7.20 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
1.90 oz |
East Kent [5.0%] - Boil 60 min |
Hops |
8 |
0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
10 |
Notes
Step by Step
Spread the flaked oats out on a cookie sheet and toast them in the oven around 300 °F (149 °C) until they begin to slightly color up and give off a nutty oatmeal cookie character. Mill all of the grains together and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and a gravity of 1.046 (11.5 °P).
The total wort boil time is 60 minutes. Add the hops once the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.
Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes
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