This is my second time making an Oatmeal Stout. The previous version used 5% Crystal 120 and US-05 yeast. This one changes out the c120 for Honey Malt and the yeast for S-04.
Style: 16B - Oatmeal Stout
Full recipe is on brewersfriend.com, but here's the TL;DR
- Brewed: 2017-11-19
- Malts:
- 2-Row base
- 20% flaked oats
- 6% Chocolate malt
- 4% black roasted barley
- 5% honey malt
- Hops: 22g Nugget 30m FWH
- Yeast: S-04
- expected efficiency: 73%, actual: 63% (more oats than last time?)
- OG 1.044 (hydrometer)
- FG 1.007, ABV 4.9%
- Kegged: 2017-12-13
Grains. Lots of oats and dark malts.
Mash temp
Mash complete. Sparge in the bag...
Boil
Chilling
Efficiency was much lower than expected. Could be from a higher percentage of flaked oats. Will probably shoot for 65% next time.
2017-12-13: Kegged, FG, ABV - FINAL
FG came out low at 1.007 which is a good thing. Pushed the ABV up closer to the 5% I was expecting (4.9 actual). Taste is classic oatmeal stout. Dry but with some lingering sweetness from the honey malt. Smooth character that invites another sample even though it isn't fully carbed yet. I got some bubbles in the pic below by serving from the nitro faucet. There is a little dissolved CO2 even before forced carbonation.
2017-12-15: fully carbed nitro pour
2018-2-5 - still on - stout month pour! Look at that rocky head!
2017-12-13: Kegged, FG, ABV - FINAL
FG came out low at 1.007 which is a good thing. Pushed the ABV up closer to the 5% I was expecting (4.9 actual). Taste is classic oatmeal stout. Dry but with some lingering sweetness from the honey malt. Smooth character that invites another sample even though it isn't fully carbed yet. I got some bubbles in the pic below by serving from the nitro faucet. There is a little dissolved CO2 even before forced carbonation.
2017-12-15: fully carbed nitro pour
2018-2-5 - still on - stout month pour! Look at that rocky head!
