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Ginger Oat Stout

Nice Ginger Black Oat Stout

Brewer: Tom Healy Email: tomh51369@yahoo.com
Beer: Ginger Oat Stout Style: Foreign-Style Stout
Type: All grain Size: 5.5 gallons
Color:
196 HCU
Bitterness: 165 IBU
OG: 1.061 FG: 1.015
Alcohol: 6.0% v/v (4.7% w/w)
Water: Gypsom at 2 teaspoons to mash water. Hollywood CA tap Boiled. Much higher c. carb. level due to drought.
Grain: 8 lb. American 2-row
1 lb. 8 oz. Belgian aromatic
1 lb. German Carafa III
8 oz. British black patent
8 oz. Roasted barley
1 lb. Rolled oats
Mash: 75% efficiency
Brew in a bag. 7 Gal kettle. Standard Infusion at 155°f give or take hard to keep uniform if air temp much different. 1.25 qt/gal
Boil: 100 minutes SG 1.052 6.5 gallons
3 oz. Molasses
1 teaspoon yeast ex (old nutrition blend) at end of boil
Hops: 3 oz. German Magnum (15.2% AA, 90 min.)
1 oz. Seven C's (Supplier Mixed) (10.3% AA, 10 min.)
1 oz. Seven C's (Supplier Mixed) (10.3% AA, 2 min.)
Yeast: The Notty! (highly flocc will bring down the bitterness but will prep the beer quickly in a short time)
Log: This should be a thick nutritious brew due to use of oats, ginger, hops and lots of beta glucan (preserved and extracted due to single infusion and long mash time) This is a common technique in my brewing! Even light beers can have greater health and bopdy /mouth feel properties if mash is maxized for beta glucans. mash out must be kept at a near boil temp or it can make it difficult. I really never had a problem with tannins, a good boil and lots of hops takes care of that.

Recipe posted 10/27/14.