This is a Community Recipe created by ian-n-paterson
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Crisp Maris Otter (2465 grams)
Simpsons Wheat Malt (226 grams)
Crisp Black Malt (48 grams)
Crisp Chocolate Malt (170 grams)
Crisp Roasted Barley (128 grams)
Crisp Caramalt (110 grams)
Challenger Pellets (14 grams)
East Kent Goldings ( GOLDINGS ) Pellets (17 grams)
Hallertau Hersbrucker Pellet (7 grams)
LALLEMAND London – English Style Ale Yeast – 11g (1 packs)
Beer Style (main): British Ales
Beer Style (sub): Oatmeal Stout
Batch Size: 19L
Original Gravity: 1.040
Final Gravity: 1.008
ABV %: 4.1
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 90
Additions and timing:
@60 mins 14g Challenger
@60 mins 17g EKG
@15 mins 7g Hallertau Hersbrucker
@15mins Protofloc (not included)
@15 mins 158g of raw cane sugar
Secondary additions and timing:
Yeast: Lallemand London ESB
Fermentation temperature/steps: 21C for 14 days to drop clear
Use raw cane sugar or ‘Jaggery’ if you can get it. Normal caster sugar can be used at a push but you’ll lose the caramel flavours from the Jaggery.
Water profile for Murphys stouts and ales works well – high calcium chloride (about 3 tsp) and gypsum (3/4 tsp) for bitterness and malt.
Adjust mash pH to 5.2 with your usual additions.
Condition at least 4 weeks at 12C
Category is Otameal Stout, couldn’t find the Irish stout!
Works well as cask and bottle conditioned. Force carb at 2.1 vols.