Wednesday, December 26, 2012

Batch #9 - Oatmeal Stout

Batch #9. This is a brew I did in Atlanta.  It didn't come out the way I wanted to in Atlanta (due to dried apricots and their sulfur drying).  So I took my recipe from Atlanta and modified it a little with a couple new ingredients.  This is also our first batch using a glass carboy as a secondary fermenter.  It stayed in the primary for 16 days and the secondary for 36 days.

Style: Extract Brew
Sub-Style: Oatmeal Stout (13 C)
Malts: Chocolate Malt
            Roasted (Black) Barley
            Crystal (75 L) Malt
            Flaked Oats
Malt Extract: Dark Liquid Malt Extract
                        Dark Dry Malt Extract 
Hops: Bittering - UK Kent Golding
           Flavoring - UK Kent Golding
           Aroma - None
Other Additives:  BrewVint Yeast Fuel
Yeast: Wyeast - Irish Ale 1084 Activator
Clarifying Ingredients: Irish Moss - 1 teaspoon
Number of Bottles: 45 (12 oz. bottles)
Original Gravity: 1.060 (76°F)
Final Gravity: 1.030 (70°F)
Percent Alcohol: 4.06% by Volume
Comments: I am very pleased that this one turned out great! Definitely one of the best brews we have done.  My only complaint was that it wasn't "chewy" enough - which I think made it a little watery on the mouthfeel.  I think next time I will use steel cut oats to give it more thickness.  Also, I think use of 1 cup brown sugar was a little too much since there is a little too much carbonation, even though the color of the head was a very nice shade of brown.
                    Testing Date: 1/3/13
                    Aroma: 8 out of 12
                    Appearance: 2 out of 3
                    Flavor: 18 out of 20
                    Mouthfeel: 2 out of 5
                    Overall Impression: 8.5 out of 10
                    Total: 38.5 out of 50