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Czar's oatmeal stout

This an imperial version of a great oatmeal stout that I brew often. I have really gotten into barleywines and I love stout, so I thought I would like to make something that shares elements of each beer. This should be very rich and bitter. I will age it for at least six months. Pitch lots of yeast.

Brewer: Christopher McMath Email: jcmcmath@hotmail.com
Beer: Czar's oatmeal stout Style: Imperial Stout
Type: All grain Size: 5.5 gallons
Color:
158 HCU (~48 SRM)
Bitterness: 95 IBU
OG: 1.098 FG: 1.025
Alcohol: 9.4% v/v (7.4% w/w)
Water: 1 tsp gypsum in the mash
Grain: 6 lb. British pale
.5 lb. Wheat malt
1 lb. British Munich
1 lb. Belgian aromatic
1.5 lb. British crystal 70-80L
.5 lb. British chocolate
.12 lb. British black patent
.75 lb. Roasted barley
.75 lb. Flaked barley
.75 lb. Flaked oats
.5 lb. toasted malt
Mash: 75% efficiency
step infusion mash

122 deg. : 30 min
154 deg. : 70
170 : 20

sparge with 7-8 gallons of 180 deg. water over 45-60 min.
Boil: 90 minutes SG 1.077 7 gallons
4 lb. Light dry malt extract
irish moss last 20 min.
Hops: 3.5 oz. Wye Target (8.5% AA, 90 min.)
1 oz. Fuggles (4.75% AA, 25 min.)
1 oz. Kent Goldings (5% AA, 25 min.)
1 oz. Kent Goldings (aroma)
Yeast: English ale yeast, maybe wyeast 1098. It will depend, since I plan to pitch the yeast from a previous batch.
Log: Plan to ferment for at least three weeks, do a one month secondary and age for six months. ferment at 65 degrees.
Carbonation: one half cup of corn sugar for medium-low carbonation.

Recipe posted 11/20/98.