Oaked Oatmeal Stout
Posted: Sat Mar 09, 2013 8:49 pm
Big brewday to go in my new 50 litre oak barrel for aging in Jeddere's undercroft.
60 litres at 1.065
10.28 kg Maris Otter 58 %
1.418 kg Munich Malt 8 %
1.418 kg Roasted Barley 8 %
1.418 kg Oatmeal 8 %
1.064 kg Chocolate Malt 6 %
1.064 kg Crystal Malt 6 %
0.709 kg Oat Malt 4 %
0.355 kg Special B 2 %
Mashed at 152 F / 67 C
Hops
EKG to 35 IBU (Rager) @ 60 mins (of a 75 minute boil)
EKG to 5 IBU (Rager) @ 10 mins
EKG amount equal to 10 min addition @ 0 mins
WLP007
As we boiled outside, boil off may have been slightly less fierce than expected (it's still chilling), so we might end up with a bit more volume at a slightly lower OG. Hey ho, first time we have done a collaborative brew using two sets of kit, and first time I have done the boil outside, so things to consider for next time.
The oak odour has completely permeated the undercroft having been sitting there empty since January. When you take the bung out, it smells strongly of spiced rum inside. May not need that long in contact with the oak....
60 litres at 1.065
10.28 kg Maris Otter 58 %
1.418 kg Munich Malt 8 %
1.418 kg Roasted Barley 8 %
1.418 kg Oatmeal 8 %
1.064 kg Chocolate Malt 6 %
1.064 kg Crystal Malt 6 %
0.709 kg Oat Malt 4 %
0.355 kg Special B 2 %
Mashed at 152 F / 67 C
Hops
EKG to 35 IBU (Rager) @ 60 mins (of a 75 minute boil)
EKG to 5 IBU (Rager) @ 10 mins
EKG amount equal to 10 min addition @ 0 mins
WLP007
As we boiled outside, boil off may have been slightly less fierce than expected (it's still chilling), so we might end up with a bit more volume at a slightly lower OG. Hey ho, first time we have done a collaborative brew using two sets of kit, and first time I have done the boil outside, so things to consider for next time.
The oak odour has completely permeated the undercroft having been sitting there empty since January. When you take the bung out, it smells strongly of spiced rum inside. May not need that long in contact with the oak....