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brea stout

Brewer: luciano barreda Email: lucianobarreda@yahoo.com
Beer: brea stout Style: Oatmeal Stout
Type: All grain Size: 19 liters
Color:
126 HCU (~41 SRM)
Bitterness: 37 IBU
OG: 1.066 FG: 1.014
Alcohol: 6.7% v/v (5.3% w/w)
Grain: 5kg 0g American 2-row
250g American crystal 40L
200g British crystal 50-60L
300g American chocolate
150g American black patent
150g Roasted barley
400g Rolled oats
Mash: 65% efficiency
at first 6 lts @ 65°C
30 min 8 lts @ 75°C
60 min 12 lts @ 85°C
recirculate for 15 min
Boil: 60 minutes SG 1.057 22 liters
irsh moss @ 45 min boiling
Hops: 25g Cascade (7.5% AA, 60 min.)
15g Cascade (7.5% AA, 30 min.)
10g Kent Goldings (4.6% AA, 15 min.)
5g Kent Goldings (aroma)
Yeast: wyeast labs irish ale , started 24 hs. before
Log: one week @ 20°C, then rack to secondary for 3 days, bottled and stored for one week at cellar temperature, then three weeks in the fridge
Carbonation: 7 grs. cane sugar by liter
Tasting: a very dark ,black beer, full bodied with a taste of coffe and bitter chocolate , maybe a low acidity because of the roasted barley, but with a good bite of yeast

Recipe posted 03/15/02.