AD BLOCKER DETECTED:
Back to Search
Back to Search
Beer Style: Oatmeal Stout
(13C)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
Full-bodied oatmeal stout with hints of maple and bacon... great for breakfast!
Ingredients:
- 12 lbs Pale Malt
- 1 lb Flaked Oats
- 12 oz English Chocolate Malt
- 8 oz Roasted Barley
- 4 oz Chocolate Malt
- 2 oz Black (Patent) Malt
- 1 lb Maple Syrup
- 2 oz Williamette hops
- Whitbread Ale yeast
- 1 lb Sliced Bacon (uncooked weight)
Additional Instructions
Boil: 60 MinutesPrimary Ferment: 7 days
Secondary Ferment: 21 days
Beer Profile
Original Gravity: 1.072
Final Gravity: 1.015
Alcohol by Vol: 7%
Color SRM: 43 Color Sample
Bitterness IBU: 34
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
Mash grains at 153F for 60 minutes; mash out at 168F for 10 minutes; fly sparge with 170F water
Boil for 60 minutes; add the Willimette hops at start of boil; add maple syrup at 30 minutes
Cool, rack to fermenter and pitch yeast
Add add bacon extract (see below) for the last 7 days
Prime with 4.5 oz of Maple Syrup and bottle condition for at least 2 weeks
Bacon extract: Cook bacon slices crispy and try to drain off as much of the bacon fat as possible;
Crumble bacon, put in bowl, add enough vodka to cover and let sit; after two weeks, skim off any fat and strain bacon from extract using a fine mesh strainer or cloth (repeat as necessary); chill extract to congeal any remaining fat and skim (repeat as necessary).
Note: Bacon fat KILLS head retention!!! My first batch required a very rigorous poor to get a good head and even then it faded fast. It was still creamy and carbonated, but a stout with no foam is just not a stout! Anyway, it is essential to minimize the amount of fat in the bacon extract, so be diligent about removing fat from the extract.
Source: Jim Bradburn
