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Slicker Than Your Average Stou
By mullet

My water is very soft, thus fo
25L batch

3.5kg Ale malt (Joe White Traditional Ale)

1.5kg toasted Quick Oats

500g Crystal (Joe White)

500g Roast Barley (Joe White)

250g Wheat Malt (Joe White)

250g Chocolate Malt (Joe White)

30g Horizon pellets 11%AA (60min)

30g Goldings pellets 4.5%AA (60min)

15g Goldings pellets 4.5%AA (15min)

15g Goldings pellets 4.5%AA (1min)

Wyeast 1056

OG 1063

FG 1018

IBU 55
Toast the oats the night before. This isn’t as easy as it sounds - 1.5kg is quite a lot of oats, so it requires quite a few trays. Also the oats do not like to cook evenly, so keep stirring them up - I stopped when about 10% was dark brown. It really creates a lot of smoke and smell too, so you might want to clear other people out of the house :)

Boil the cooked oats in a fair bit of water before the mash.

Single infusion mash at 66C. Use a LOT of rice hulls. See my notes above on water treatment. Mashout at 72C.

Boil 75min. I add Wyeast Nutrient and Irish Moss with 15min remaining in the boil.

Ferment on the cool side (~15C.) I left it in secondary for 4 weeks.

Keep carbonation low.

I found this beer needed at least a few weeks in the bottle to mellow out and lose a slightly chalky flavour (wonder where that came from? hehe)



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