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Best Stout

A simple recipe with great results. I am now making several batches for freinds.

Brewer: - Email: -
Beer: Best Stout Style: Oatmeal Stout
Type: Extract w/grain Size: 5.25 gallons
Color:
128 HCU (~42 SRM)
Bitterness: 19 IBU
OG: 1.065 FG: 1.010
Alcohol: 7.1% v/v (5.6% w/w)
Water: Using water straight from the tap, if you can drink it, you can brew with it.
Grain: 1 lb. American 2-row
1 lb. Roasted barley
1 lb. Flaked oats
Steep: Steep grains at 155 degrees for 30-45 minutes in 2 gallons of water. Rinse grains with 1/2 gallon of 170 degree water and add resulting liquid to brewpot.
Boil: 60 minutes SG 1.137 2.5 gallons
3.3 lb. Dark malt extract
3 lb. Light dry malt extract
1 lb. Brown sugar
Add 1 teaspoon of Irish Moss the last 15 minutes of the boil.
Hops: 1 oz. Northern Brewer (8.5% AA, 60 min.)
.5 oz. Kent Goldings (5% AA, 30 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
Yeast: I have used White Labs WLP004 Irish Ale yeast. However I am fermenting a batch right now with SAF S-04 English Ale dry yeast. I expect good results. I pitched it dry and it started in under 30 minutes at 70 degrees
Log: Transfer cooled wort to primary and add water to get to 5.25 gallons. Ferment 1 week in primary, rack to secondary and ferment another 5-7 days.
Carbonation: Use 1-1/4 cup of Light DME for priming. After bottling, rest beer at 60-70 degrees for two weeks then transfer to fridge.
Tasting: Smooth stout with a nice foamy head.

Recipe posted 03/25/10.