Scottish Stoat 
All Grain Recipe
Submitted By: phillyhomebrew (Shared)
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| Brewer: Taylor | |
| Batch Size: 10.00 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 12.91 gal | Style Guide: BJCP 2008 |
| Color: 39.5 SRM | Equipment: 15 Gallon BoilerMaker™ (10 gal/ 38 L) |
| Bitterness: 46.7 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.7° P) | Mash Profile: Scottish Stout |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 7.3% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Scottish |
Water |
1 |
| 19 lbs 6.49 oz |
Pale Malt, Golden Promise (2.4 SRM) |
Grain |
2 |
| 5 lbs 4.67 oz |
Oats, Toasted (10.0 SRM) |
Grain |
3 |
| 1 lbs 12.93 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 14.46 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 7.23 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 0.44 oz |
Magnum [13.0%] - Boil 60 min |
Hops |
7 |
| 2.19 oz |
Magnum [13.0%] - Boil 30 min |
Hops |
8 |
| 3.64 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
| 1.8 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
10 |
Taste Notes
Nice body, roasty aroma. A bit of roasty sour in the taste (some phytase action in that long rest?), with a mellow grain and malt finish. Definitely a keeper.Notes
Toast the oats. 350* for 20m, turning a few times. Leave in a sack for three days.
Yes, that's an eight-hour rest! Dough-in at night, mash-our with some coffee and a biscuit.
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