This is a lovely light-bodied sweet caramelly porter. By far the best porter I have brewed. Loosely based on a Randy Mosher recipe.
The oats are regular flaked Irish breakfast oats, from Aldi, which cost 85 cent for a 1Kg bag
To roast, spread the oats out on a baking tray and roast in an oven at 150°C for about 40 minutes. Check every 10 minutes and turn if necessary. When golden coloured they'd done. After they've roasted leave to sit for a few days before using.
Recipe Specifications
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Batch Size: 19.00 L
Boil Size: 21.75 L
Estimated OG: 1.068 SG
Estimated Color: 46.8 EBC
Estimated IBU: 20.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item % or IBU
1.94 kg Wheat Malt 34.69 %
1.52 kg Munich Malt 27.15 %
1.18 kg Pale Malt or Maris Otter 21.12 %
0.59 kg Standard Crystal (145 EBC) 10.56 %
0.22 kg Flaked Oats, Home Roasted 3.93 %
0.14 kg Black (Patent) Malt (985.0 EBC) 2.56 %
16.90 gm Northern Brewer [8.50 %] (60 min) 16.0 IBU
8.45 gm Northern Brewer [8.50 %] (10 min) 2.9 IBU
8.45 gm Cascade [5.50 %] (10 min) 1.9 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash at 66°C for 60 minutes, mashing out for 15 minutes at 76°C. 60 minute boil. Ferment at 20°C for 4 days or so until fermentation has finished and bottle prime with 80g of sugar for arounf 2 vols of CO2.
Due to wheat content this one does not benefit from long aging.
Also, it's probably better to bottle this one rather than keg it.
This looks very tasty - why do you prefer bottling on this one ?
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Due to wheat content this one does not benefit from long aging.
Curious, why is this the case ?
I brewed something similar the other day and toasted oats as wel. smells fantastic.
Wheat has a higher protein content than barley. This leads to quicker ageing of the beer.
'Check out the brains on brad' ;)