Beer Style: Oatmeal Stout (13C)
Recipe Type: partial mash
Yield: 5 US gallons
This was the second batch of beer I ever made. Since then, it has gone through several brew cycles and after a few adjustments were made, this became the final variation. Originally I had included 2 tsp. Gypsum. This was before I found out that the local spring I was getting my water from was EXTREAMLY hard. According to the BeerTools website, it scores a 96%. It lost points due low IBUs (22.8). The recipe was developed by me and a friend of mine, (who I have since lost contact with). Taste testing has been done by my brother who described it as a beer you can chew. After consuming 2 pints he suggested serving it with a T-Bone or Steak Modiga. That may have been my brother looking for a free meal.
I managed to hide a few bottles in my basement for just over a year. At the last testing my brother did, he described it as incredible. Good luck waiting that long. If you cant wait a year, try to wait 6-8 weeks. At 2 weeks, it is good. The Hops and Special B dominate the flavor and aroma, but you can just get a hint of the Oatmeal. At 6-8 weeks, the flavors and aromas have leveled off and it becomes great. When people ask how dark it is, I tell them to take a pint of their favorite beer, hold it in front of their face and close their eyes. If your afraid of dark beer this is not the recipe for you.
As I mentioned before, this recipe was developed for a friend of mine and was actually given to him for a birthday present. In fact the title has his initials. If you see him, let him know I have a 6-pack waiting for him.
P.S. The Steak Modiga Recipe is available on request.
Original Gravity: 1.050
Final Gravity: 1.016
Alcohol by Vol: 4.45%
Recipe Type: partial mash
Yield: 5.00 US Gallons
Add grains and slowly heat to 150 deg. hold for 20 min. (We did this slowly and it took almost an hour.)
Remove and rinse grains over brew pot with 1/2 gallon of hot water 170-180 deg. water.
Do not squeeze out, Discard.
Add malt extract, 4 fl. oz. Dry Flaked Oats, Malto Dextrin.
Bring to a boil.
Add Bittering Hops and boil for 45 min.
Add Irish Moss and continue the boil for 15 min.
Add Aroma Hops and continue the boil for 5 min.
Add cold water to 5 gallons.
Transfer cooled wort (70 deg) to fermenter.
Measure Starting Gravity 1.050. (1/7/06)
Dry Pitch yeast.
Ferment at 68 deg.for 6 Days.
Transfer to Secondary.
Gravity after transfer to Secondary 1.018. (1/13/06)
Ferment in Secondary for 4 Days.
Final Gravity before adding Priming Sugar 1.016. (1/17/06)
Bottle using 5 oz. Corn sugar.
Condition for 2 weeks.
Source: Mike Hartmann