Billy O' Tea - Amber Stout - Recipe

Billy O' Tea - Amber Stout

All Grain Recipe

Submitted By: ChaosMage (Shared)
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Brewer: ChaosMage
Batch Size: 5.00 gal	Style: Experimental Beer (34C)
Boil Size: 5.97 gal	Style Guide: BJCP 2021
Color: 7.2 SRM	Equipment: Mash and Boil
Bitterness: 18.6 IBUs	Boil Time: 60 min
Est OG: 1.102 (24.3° P)	Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.036 SG (9.0° P)	Fermentation: Ale, Two Stage
ABV: 9.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.35 gal	Distilled Water	Water	1
9.00 ml	Lactic Acid (Mash 60 min)	Misc	2
6.00 g	Calcium Chloride (Mash 60 min)	Misc	3
3.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
3.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
2.50 g	Salt (Mash 60 min)	Misc	6
2.00 g	Baking Soda (Mash 60 min)	Misc	7
12 lbs	Maris Otter Pale Malt (Muntons) (2.6 SRM)	Grain	8
1 lbs	Blonde Roastoat Malt (Briess) (6.0 SRM)	Grain	9
1 lbs	Caramel Malt - 10L (Briess) (10.0 SRM)	Grain	10
1 lbs	Oats, Flaked (1.0 SRM)	Grain	11
1 lbs	Viking Smoked Malt, beech wood (2.0 SRM)	Grain	12
8.00 oz	Barley, Flaked (1.7 SRM)	Grain	13
7.00 g	Calcium Chloride (Sparge 60 min)	Misc	14
2.00 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	15
2.00 g	Salt (Sparge 60 min)	Misc	16
1.00 g	Baking Soda (Sparge 60 min)	Misc	17
0.50 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	18
1 lbs	Candi Sugar, Clear [Boil] (0.5 SRM)	Sugar	19
1 lbs	Milk Sugar (Lactose) [Boil] (0.0 SRM)	Sugar	20
1.00 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	21
2.00 oz	Cacao Nibs (Boil 30 min)	Misc	22
0.50 oz	Goldings, East Kent [5.0%] - Boil 30 min	Hops	23
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	24
0.25 oz	Goldings, East Kent [5.0%] - Boil 10 min	Hops	25
3.00 tsp	Yeast Nutrient (Boil 3 days)	Misc	26
1.0 pkgs	Ringwood Ale (Wyeast Labs #1187)	Yeast	27
2.00 oz	Cacao Nibs (Primary 7 days)	Misc	28
3.00 items	Vanilla Beans (Secondary 7 days)	Misc	29

Notes

This is a modified/scaled version of a white stout recipe that I found online. Between the flaked oats and barley, it should have a nice full body, and a silky mouthfeel, with good head retention. Add 2 oz of Cacao nibs to the boil at 10 mins. Soak 2 oz of cacao nibs in just enough vodka to cover them for a week, then add half the mixture to your secondary. Cut the Vanilla Beans in half lengthwise, then chop into 1.5 inch sections. Be sure not to lose any of the tiny beans or the super flavorful goo. Add it all to secondary. In the end you should have a nice malty amber stout. The ringwood ale yeast starts slow, but once it takes off, it drops gravity like a rock. on fire. with extra smoke and flames. and a side of jalepenos.

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