No-Nonsense Oatmeal Stout (GF)

Extract Recipe

Submitted By: THanson (Shared)
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Brewer: djhiza
Batch Size: 5.00 galStyle: Sweet Stout (16A)
Boil Size: 4.39 galStyle Guide: BJCP 2015
Color: 36.3 SRMEquipment: My Equipment
Bitterness: 24.6 IBUsBoil 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.

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