Formulated to be a great Oatmeal Stout with a good bit of flavor reminiscent of dark chocolate.
Racked to primary in my brand-spankin’-new glass carboy; pitched the yeast. The color is black as midnight and nearly opaque.
Maybe I should call this one Murphy’s Law Stout. First, the electronic thermometer I was using gave out (again) and was reading too hot. Consequently, the mash water temperature was initially 15 degrees cooler, which had to be corrected. Then, 50 minutes into the boil, I ran out of propane and had to finish the boil on the stovetop (December 10, 2006).
Racked to secondary, added 2 ounces of Hershey’s cocoa powder and set in the basement to condition for a couple of weeks (December 20, 2006).
This one will be kegged instead of bottled as orginally planned. It will be ready to drink February 3, 2006 (January 5, 2007).
I took a sample this weekend. Very dark, very roasty and a bit more bitter than I’d like, probably due to the higher concentration of dark malts. We’ll see how this one mellows in the next few weeks, but I believe it will still be an excellent stout (January 28, 2007).
Notes for next time:
|5.50 pounds||British Maris Otter Pale Malt||55%|
|2.00 pounds||British Chocolate Malt||20%|
|1.00 pounds||British Roasted Barley||10%|
|1.00 pounds||Flaked Oats||10%|
|0.50 pounds||Flaked Wheat||5%|
|10.00 pounds||Total Grain Weight||100%|
|1 tsp.||Gypsum||60 minutes|
|1/4 tsp.||Super Irish Moss||15 minutes|
|2 ounces||Cocoa Powder|
|1.00 ounces||Kent Golding||60 min||5.5%|
|1.00 ounces||Fuggle||30 min||4.2%|
|2.00 ounces||Total Hop Weight|
|Irish Ale (WLP004)||White Labs||Liquid||35 ml.|
|Dough In||152° F||5 min.|
|Mash||152° F||60 min.|
|Batch Sparge #1||168° F||15 min.|
|Batch Sparge #2||168° F||15 min.|
|Strike Water Amount:||3.3|
|Strike Water Temperature:|
|Sparge Water Amount:||4.6|
|Sparge Water Temperature:|
|OG:||1.046 / 11.4° P|
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