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Swamp Muck Oatmeal Stout

4th time brewing this one with a little tweaking each time, 1st time adding the orange peel for a subtle twist.

Brewer: Cypress Head Brewery Email: -
Beer: Swamp Muck Oatmeal Stout Style: Oatmeal Stout
Type: Extract w/grain Size: 10 gallons
Color:
121 HCU (~40 SRM)
Bitterness: 26 IBU
OG: 1.046 FG: 1.015
Alcohol: 4.0% v/v (3.1% w/w)
Water: 4 tsp gypsum
Grain: 4 lb. 4 oz. American 6-row
8 oz. American crystal 60L
8 oz. American crystal 90L
1 lb. American chocolate
1 lb. Roasted barley
4 lb. Flaked oats
Steep: steeped tea at 150° in 3 gals spring water to start, stabilized at 134° added heat 2x to maintain temp for 30 minute steep time

added 1 1/2 gals 170° spring water with temp stabalized at 154° for 45 minutes.

added heat to reach 167° and then sparged with 4 gallons of 170°.

Boil: 60 minutes SG 1.065 7 gallons
3 lb. 5 oz. Dark malt extract - traditional
8 oz. Maltos Dextrin
8 oz. Maple syrup - Dark
3 lb. 5 oz. Dark malt extract - Porter
4 oz. Dark Cocoa - Tollhouse
6 oz. sweet orange peel
6 oz. bitter orange peel
added heat for 35 minutes to reach boil and boiled for 60 minutes.

added sweet & bitter orange peel and 1/2 teaspoon irish moss at 15 minutes left in boil.

used about 4 gals of cold spring water to reach 5 gals in each bucket.

Hops: 1.00 oz. Willamette (5% AA, 60 min.)
1.00 oz. Willamette (5% AA, 45 min.)
1.00 oz. Willamette (5% AA, 30 min.)
1.00 oz. Willamette (5% AA, 15 min.)
Yeast: used liquid wye yeast - 2 packages
pitched at 70°

dry hopped with Crystal hops 1/2 oz in each bucket
Log: in primary for 1 week

secondary for 1 week
Carbonation: 2.8 volumes Dried Malt Extract: 19.0 oz. for 10 gallons @ 78°F
primed with 2 1/2 cups DME in 4 cups water boiled for 5 minutes.

Tasting: tested at 1 week in and already the best of the 4 Oatmeal Stouts I have brewed looking forward to the results a month out.

Recipe posted 11/06/10.