No-Nonsense Oatmeal Stout (GF)
Extract Recipe
Submitted By: THanson (Shared)
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Brewer: djhiza | |
Batch Size: 5.00 gal | Style: Sweet Stout (16A) |
Boil Size: 4.39 gal | Style Guide: BJCP 2015 |
Color: 36.3 SRM | Equipment: My Equipment |
Bitterness: 24.6 IBUs | Boil Time: 90 min |
Est OG: 1.059 (14.6° P) | |
Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Two Stage |
ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1 lbs 8.72 oz |
Oats, Flaked (1.0 SRM) |
Grain |
1 |
3 lbs 2.28 oz |
Candi Syrup, D-180 (180.0 SRM) |
Extract |
2 |
0.32 oz |
Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 90 min |
Hops |
3 |
4 lbs 11.52 oz |
Sorghum Extract Syrup [Boil for 90 min] (2.0 SRM) |
Extract |
4 |
0.38 oz |
Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 20 min |
Hops |
5 |
6.67 oz |
Malto-Dextrine (Boil 5 min) |
Misc |
6 |
1.7 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
7 |
Notes
•1 lb Home-Toasted Gluten-Free Quick Oats (from Bob's Red Mill), steeped at 150°F for 30 min, then removed, prior to starting the boil
•
•The most involved part of the recipe is toasting the oats. I toasted them wet, which I've found gives a breadier and mellower flavor to toasted grains. Simply pour the oats in a bowl, pour in enough warm water to cover, then let stand until the water is absorbed. Spread on a cookie sheet, and toast in an oven heated to 350°F until they turn to a chocolate color. This took me about an hour, but YMMV. Make sure to stir frequently! And watch the edges, they darken faster than the rest.This Recipe Has Not Been Rated