<_MOD_>2017-11-08
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2017-11-08
Oatmeal Stout
2017-11-08
1990-06-01
640.0000000
0
640.0000000
0
0
0
0
0
0
0
<_MOD_>2017-11-08
Grainfather 60min - 19l
1015.0911114
328.0479024
1
0.1200000
115.3051529
0.0000000
1
0
821.2888524
60.0000000
10.0000000
1
84.5345696
84.5345696
4.0000000
115.3051529
642.4627287
51.0588800
0.0000000
75.0000000
100.0000000
0
0
<_MOD_>2017-11-08
Oatmeal Stout
Dark British Beer
BJCP 2015
2
16
0
1.0450000
1.0650000
1.0100000
1.0180000
25.0000000
40.0000000
2.4000000
2.9000000
22.0000000
40.0000000
4.2000000
5.9000000
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably. History: A variant of nourishing or invalid stouts of the late 1800s using oatmeal in the grist, similar to the development of sweet stout that used lactose. An original Scottish version used a significant amount of oat malt. Later went through a shady phase where some English brewers would throw a handful of oats into their parti-gyled stouts in order to legally produce a ‘healthy’ Oatmeal Stout for marketing purposes. Most popular in England between the World Wars, was revived in the craft beer era for export, which helped lead to its adoption as a popular modern American craft beer style that uses a noticeable (not symbolic) quantity of oats. Style Comparison: Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added. Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal instead of lactose, and the drier versions more like a more nutty, flavorful Irish Extra Stout. Both tend to emphasize the body and mouthfeel.
Aroma: Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional. Appearance: Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear). Flavor: Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically earthy or floral. Mouthfeel: Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. Comments: Generally between Sweet and Irish Stouts in sweetness. Variations exist, from fairly sweet to quite dry, as well as English and American versions (American versions tend to be more hoppy, less sweet, and less fruity). The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency. When judging, allow for differences in interpretation.
Pale, caramel and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.
Anderson Valley Barney Flats Oatmeal Stout, Broughton Scottish Oatmeal Stout, Figueroa Mountain Stagecoach Stout, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Young's Oatmeal Stout
http://www.bjcp.org
<_MOD_>2017-11-08
Single Infusion, Light Body, No Mash Out
183.4246336
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
115.3051529
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2017-11-08
steps
7432
1
1
7149
1
<_XName>steps
16
<_MOD_>2017-11-08
Mash In
0
458.5615840
150.0000000
75.0000000
2.0000000
115.3051529
0.1200000
1015.0911114
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
183.4246336
159.0816456
0.0000000
<_TExpanded>1
0
1015.0911114
328.0479024
0.1200000
<_MOD_>2017-11-08
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2017-11-08
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2017-11-08
Ale, Two Stage
67.0000000
67.0000000
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
4.0000000
10.0000000
7.0000000
30.0000000
1
<_MOD_>2017-11-08
Ingredients
7405
1
1
7182
7
<_XName>Ingredients
16
<_MOD_>2017-11-08
Pale Ale (Crisp)
United Kingdom
Crisp
0
1
0.0000000
141.0958720
4.0000000
82.5000000
0.0000000
76.9230769
0
1
2.0000000
3.0000000
60.0000000
10.0000000
0.0000000
0
1
100.0000000
Base malt for all English beer styles
60.0000000
0.0781250
Pale Liquid Extract
<_MOD_>2017-11-08
Chocolate Malt
United Kingdom
0
1
0.0000000
14.1095872
450.0000000
73.0000000
0.0000000
7.6923077
0
2
1.5000000
4.0000000
0.0000000
10.5000000
0.0000000
0
0
10.0000000
Dark malt that gives a rich red or brown color and nutty flavor.
Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted malt.
60.0000000
0.0800000
<_MOD_>2017-11-08
Crystal Malt - 60L (Thomas Fawcett)
United Kingdom
Thomas Fawcett & Sons
0
1
0.0000000
14.1095872
60.0000000
74.4000000
0.0000000
7.6923077
0
3
1.5000000
4.5000000
0.0000000
11.7000000
0.0000000
0
0
10.0000000
Caramel or crystal malt from Thomas Fawcett. Adds Toffee caramel flavor. Improves head retention and body.
60.0000000
0.0781250
<_MOD_>2017-11-08
Oats, Flaked
US
0
1
0.0000000
14.1095872
1.0000000
80.0000000
0.0000000
7.6923077
0
4
1.5000000
9.0000000
0.0000000
9.0000000
0.0000000
0
1
30.0000000
Adds body, mouth feel and head retention to the beer
Used in oatmeal stouts and porters
Adds substantial protein haze to light beers
Protein rest recommended unless flakes are pregelatinized
60.0000000
0.0800000
Carafoam
<_MOD_>2017-11-08
East Kent Goldings (EKG)
United Kingdom
2
0
5.0000000
3.5000000
100.0000000
0.0000000
2.1164377
35.0000000
60.0000000
0.0000000
Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding
Storage: Good/Fair 965-80% AA after 6 months at 20 C)
4-7% AA / 1.9-2.8% Beta
33.2874117
5
0
1
1.9900000
<_MOD_>2017-11-08
Whirlfloc Tablet
1
Clarity
642.4627287
13
0.5000000
640.0000000
0.0000000
0.1000000
0
0
15.0000000
Aids in clearing yeast and chill haze. Easy to use tablet form.
1
0
6
<_MOD_>2017-11-08
English Ale
White Labs
WLP002
0
0
3
1.2000000
1.0000000
0.0000000
6.0000000
7
1
2017-11-08
2017-11-08
100.0000000
63.0000000
70.0000000
65.0000000
68.0000000
0
0
0
5
2003-06-14
English Pale Ale, ESB, India Pale Ale, Brown Ale, Porter, Sweet Stouts and Strong Ales
Classic ESB strain best for English style milds, bitters, porters and English style stouts. Leaves a clear beer with some residual sweetness.
10.0000000
<_TExpanded>1
<_MOD_>2017-11-08
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0460000
0
1.0100000
0
1.0180000
0
1.0110000
0
640.0000000
0
1.0500000
0
1.0500000
0
30.0000000
2.3000000
5.2000000
0
5.2000000
88.0000000
0
6.0000000
0
1.0100000
0
1.0360000
30
155.0000000
0
1.0000000
0.0000000
0
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1