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Maple Oatmeal Stout

Brewer: Sam Milligan Email: sam_milligan@yahoo.com
Beer: Maple Oatmeal Stout Style: Irish Dry Stout
Type: Partial mash Size: 5.5 gallons
Color:
130 HCU (~42 SRM)
Bitterness: 16 IBU
OG: 1.056 FG: 1.008
Alcohol: 6.3% v/v (4.9% w/w)
Water: Bottled spring water. Added 2 tsp gypsum for the ph.
Grain: .75 lb. Roasted barley
1 lb. Flaked oats
.5 lb. American crystal 120L
Mash: 100% efficiency
Steep for 45 minutes at 155°. Sparge with .5 gal 180° water.
Boil: 60 minutes SG 1.124 2.5 gallons
4 lb. Dark dry malt extract
2 lb. Maple syrup
Add 2 Whirlfloc tablets (compressed Irish moss) 10 minutes before end of boil
Hops: 1.5 oz. Fuggles (4.75% AA, 45 min.)
1 oz. Kent Goldings (5% AA, 15 min.)
Yeast: White Labs Irish Ale Yeast WLP004
Added 5 tsp yeast nutrient at racking to encourage secondary fermentation
Log: Brew date: 4/21/07
The original gravity (OG) on this beer was actually 1.060, but if I try to adjust the OG on the spreadsheet, it recalculates my grain, extract and hop amounts.
Fermented for one week and racked on 4/28/07.
Gravity at racking: 1.016 Clearing nicely. Added .5 tsp gelatine finings and 5 tsps Amalaze Enzyme powder in .5 cup of water to help clear and reduce haze.
Bottled on 5/17/2007. Left it aging longer than intended, but does not seem to have adversely affected the taste.
Carbonation: Based on taste of of the beer when it is racked for priming, I will either prime it with 3/4 cup of corn sugar or 3/4 cup of maple syrup, if more of a maple flavor is desired.
5/17/07 - primed with 1 cup maple syrup boiled in 1 cup of water to give a bit more pronounced maple flavor
Tasting: Tasted before pitching yeast; very rich, full flavor. Excellent maple note on the back of the tongue, pleasant amount of bitterness.
Tasted at racking - very crisp taste, overtones of chocolate and hints of maple.
Tasted at bottling - crisp and satisfying, definite chocolate and some toasted almond undertones, good maple flavor but not overpowering.

Recipe posted 11/02/12.