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)

1 oz Cascade60 min
1 tsp Irish moss60 min

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

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.