Saturday, August 20, 2005

Batch 22, Slug Snout: an Oatmeal Stout

Batch #22, August 20, 2005

Don't ask about the name, you don't want to know.

I got a new burner for cooking beer. It's Eastman Outdoors, it's a 65,000 BTU propane burner, very sturdy. It'll easily hold a 15 gallon pot. For this batch I used the canning pot that I've used for every other batch so far, but I do have a keg with the top cut off now to use for bigger batches.

I've never even drank an oatmeal stout before, so this should be interesting. I like stouts and porters anyway, and supposedly an oatmeal stout is smooth.


Malt extract:
7 lbs pils malt extract

Malted grain:
1.5 lb crystal 80L
4 oz black patent malt
6 oz chocolate malt

6 oz oatmeal (this is not a malted grain, it's just regular Quaker oats)


Hops:
1 oz Cascade60 min
1 tsp Irish moss60 min


Yeast:
Wyeast 1056 from batch 21, 1.3

OG: crap, I forgot to get a sample before pitching the yeast
FG: 1.008

Steep the grains in boil pot with 6 quarts water for 30 minutes at 155 F, sparge, remove.
Add malt extract, bring to boil.
Hop per schedule.


Kegged: Sep 1, 2005

Comments:
I built an ice box for fermenting, seems to work really well for keeping the fermentation temperature constant.

This was an absolutely awesome recipe, definitely one to do again.

Sunday, August 7, 2005

Batch 21, Cascade

Batch #21, Aug 7, 2005

I had a lot of beer left over from the wedding, so it's been a while. Too long, in fact, I'm out of homebrew :(


Malt extract:
6 3/4 lbs pils malt extract

Malted grain:
1 lb crystal 20L


Hops:
1/2 oz Perle60 min
1/2 oz Nugget30 min
1/2 oz Nugget10 min
1 oz Cascade7 days
1 oz Mt. Hood7 days


Yeast:
Wyeast 1056 from batch 16, 4.4

OG: 1.048
FG: 1.008

Steep the grains in boil pot with 6 quarts water for 30 minutes at 155 F, sparge, remove.
Add malt extract, bring to boil.
Hop per schedule.
1 tsp Irish moss at 10 min.

Kegged: August 19, 2005

Comments:
Added more hops at the dry hop phase than last time.