This beer got 37 in the Irish Stout category in the 2018 nationals and won the gold medal. Its an evolution of an oatmeal stout recipe that I also entered in the oatmeal stout category (it got 37 in that category too) but did not win a medal. I hope that people get a chance to brew it and enjoy as I know I do.
Type: All Grain
Batch Size: 26.0 l
Boil Size: 34.2 l
Boil Time: 60 min
End of Boil Vol: 30.2 l
Final Bottling Vol: 26.0 l
Fermentation: Ale, Two Stage
Brewer: Shanna
Asst Brewer:
Equipment: Shanna's Equipment
Efficiency: 75.00 %
Est Mash Efficiency: 83.7 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
Total Water Needed: 42.0 l
Mash Ingredients
Amt Name Type # %/IBU
3.500 kg Golden Promise (Simpsons) (4.0 EBC) Grain 1 56.0 %
0.550 kg Chocolate Malt (933.0 EBC) Grain 2 8.8 %
0.500 kg Caramel/Crystal Malt - 80L (50.0 EBC) Grain 3 8.0 %
0.500 kg Oats, Flaked (toast them under the grill for 20 minutes) (2.0 EBC) Grain 4 8.0 %
0.400 kg Brown Malt (128.1 EBC) Grain 5 6.4 %
0.400 kg Munich Malt (17.7 EBC) Grain 6 6.4 %
0.200 kg Black (Patent) Malt (1333.0 EBC) Grain 7 3.2 %
0.200 kg Roasted Barley (1367.0 EBC) Grain 8 3.2 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20.3 l of water at 76.2 C 66.0 C 60 min
Mash Out Add 12.5 l of water at 94.2 C 75.6 C 10 min
Sparge Water Acid:
Fly sparge with 9.2 l water at 75.6 C
Add water to achieve boil volume of 34.2 l
Estimated pre-boil gravity is 1.043 SG
Boil Ingredients
Amt Name Type # %/IBU
30.0 g Magnum [14.00 %] - Boil 60.0 min Hop 9 38.9 IBUs
25.0 g Goldings, East Kent [5.00 %] - Boil 20.0 min Hop 10 7.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
12.0 g Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 12 1.1 IBUs
Estimated Post Boil Vol: 30.2 l and Est Post Boil Gravity: 1.051 SG
Cool and Transfer Wort
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 26.0 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg Nottingham Lallemand Yeast 13 -
Measure Actual Original Gravity _______ (Target: 1.051 SG)
Measure Actual Batch Volume _______ (Target: 26.0 l)
Add water if needed to achieve final volume of 26.0 l
Fermentation
Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
Measure Final Gravity: _________ (Estimate: 1.010 SG)
Date Bottled/Kegged: Carbonation: Bottle with 152.93 g Corn Sugar
Age beer for 30.00 days at 18.3 C
Drink and enjoy!
@Shanna,
I'm looking at trying this recipe.
What do you mean by 'Sparge Water Acid:'?
Would it be an acid to lower the sparge PH. By doing this you get the final PH run off below 6 PH and around 5.5PH.