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Neo's oat stout

Used milk 3 ltrs for pitching yeast, to incorporate a bit of sweetness present from unfermenatables along with a smooth texture. at end of boiling 100 gms of orange curacao peel powder is added.

Brewer: Neo Email: neo.brewmaster@gmail.com
Beer: Neo's oat stout Style: Oatmeal Stout
Type: All grain Size: 300 liters
Color:
127 HCU (~41 SRM)
Bitterness: 25 IBU
OG: 1.059 FG: 1.012
Alcohol: 6.1% v/v (4.8% w/w)
Water: bottled drinking water used 400 ltrs
Grain: 40kg American 2-row
14kg American 6-row
2kg American crystal 60L
6kg Belgian Special B
6kg American black patent
7kg Oats (raw)
Mash: 75% efficiency
The following brewing operation is carried out in 300 ltr microbrewery, Flambos in India. mashing regimes : 35 deg mash in, 45 deg c-10 mins, 53 deg c- 10 mins, 64 deg-1 hr, 73 deg c-45 mins till saccharification, 78 deg 10mins maash out
Boil: 60 mins minutes SG 1.054 330 liters
5kg Rice extract
orange peel powder -150 gms
Hops: 190g Galena (15% AA, 60 min.)
120g Saaz (3.5% AA, 15 min.)
Yeast: since us 04/05 is not available with us at the this moment, the test batch will use 100 gms of K 97 & 80 gms of wb 06
Carbonation: 2.5 volumes Keg: 15.6 psi @ 8°C
Tasting: a semi dry style stout, with orange peel notes and coffee aroma, with a tinge of smokyness

Recipe posted 04/24/13.