<_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