<_MOD_>2019-01-13 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2018-12-13 02 - Chocolate Oatmeal Stout - Twist & Stout Sean 2018-08-02 1992-02-01 1 0.0000000 1 693.1874654 1 0 0 4200 3000 -1 0 0 <_MOD_>2018-07-30 01 - My 33L BIAB Stovetop 3 0 1048.2347038 132.7006676 1 0.3000000 47.3396318 0.0000000 1 1 824.2168035 60.0000000 10.0000000 1 84.5350568 0.0000000 4.0000000 114.9676772 710.0944768 67.6280454 0.0000000 65.0000000 100.0000000 164.0419948 0 0 <_MOD_>2018-07-30 Oatmeal Stout Dark British Beer BJCP 2015 2 16 -1 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_>2018-07-30 BIAB, Full Body 230.3390110 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 47.3396318 891.5674185 1 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile. <_MOD_>2018-07-30 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2018-08-25 Saccharification 0 891.5674185 156.0200000 60.0000000 10.0000000 0.0000000 0.3000000 1048.2347038 71.9600000 132.7006676 0.0000000 71.9600000 0.0000000 230.3390110 167.5290363 0.0000000 <_MOD_>2018-08-25 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.3000000 1048.2347038 71.9600000 132.7006676 0.0000000 71.9600000 891.5674185 230.3390110 120.0000000 0.0000000 <_TExpanded>1 0 1 1048.2347038 132.7006676 0.3000000 <_MOD_>2018-07-30 Malt 0 0 1 0.0000000 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_>2018-07-30 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2018-07-30 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2018-07-30 Ingredients 7405 1 1 7182 14 <_XName>Ingredients 16 <_MOD_>2018-08-25 Wigan Water 30/07/18 0.0000000 1 7.0000000 11.2000000 2.5700000 13.7000000 26.5000000 13.0000000 47.6000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 33814.0227047 0.0078125 1 <_MOD_>2018-08-01 Calcium Chloride 5 Water Agent 891.5674185 6 2.0000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 2 <_MOD_>2018-08-22 Baking Soda 5 Water Agent 891.5674185 6 0.8000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing. 0.0000000 1 0 3 <_MOD_>2018-08-22 Sodium Metabisulphate 5 removing chlorine/chloramine 891.5674185 6 0.2500000 845.3505676 100.0000000 1.0000000 1 0 60.0000000 0.0000000 1 0 4 <_MOD_>2018-08-25 Pale Malt, Maris Otter United Kingdom Maris Otter 0 0 1 0.0000000 1 0.0000000 158.7328560 3.0000000 82.5000000 0.0000000 68.9127106 0 5 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>1970-01-01 Oats, Flaked US 0 0 1 0.0000000 1 0.0000000 31.7465712 1.0000000 80.0000000 0.0000000 13.7825421 0 6 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_>1970-01-01 Chocolate Malt United Kingdom 0 0 1 0.0000000 1 0.0000000 23.9862982 450.0000000 73.0000000 0.0000000 10.4134762 0 7 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_>1970-01-01 Caramel/Crystal Malt - 40L US 0 0 1 0.0000000 1 0.0000000 15.8732856 40.0000000 74.0000000 0.0000000 6.8912711 0 8 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 60.0000000 0.0800000 <_MOD_>1970-06-10 Goldings, East Kent United Kingdom 1 0 5.0000000 3.5000000 40.0028226 0.0000000 1.0000168 35.0000000 60.0000000 0.0000000 Used for: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale 194.4406400 16.4474804 9 0 1 1.0000000 <_MOD_>1970-06-10 Northern Brewer Germany 2 0 8.5000000 4.0000000 19.9943549 0.0000000 0.4998320 35.0000000 60.0000000 0.0000000 Also called Hallertauer Northern Brewers Used for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitutes: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar, 194.4406400 13.9754261 10 0 1 1.0000000 <_MOD_>2018-08-02 Irish Moss 1 Clarity 710.0944768 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.0000000 1 0 11 <_MOD_>2018-08-25 Goldings, East Kent United Kingdom 1 0 5.0000000 3.5000000 40.0028226 0.0000000 1.0000168 35.0000000 10.0000000 0.0000000 Used for: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale 194.4406400 5.9633912 12 0 1 1.0000000 <_MOD_>1970-01-01 SafAle English Ale DCL/Fermentis S-04 0 1 1 0.8000000 1.0000000 0.0000000 10.0000000 6.0000000 13 1 2018-08-02 2018-07-30 200.0000000 71.0000000 75.0000000 59.0000000 75.2000000 0 0 0 5 2003-06-14 Great general purpose ale yeast. Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales. 1.6600000 <_MOD_>2018-08-22 Cacao Nibs 3 Brown Ales, Stouts, Porters 710.0944768 1 70.0000000 640.0000000 0.0000000 1.0000000 2 2 5.0000000 Particularly well-suited for darker styles such as brown ales, porters and stouts, we recommend 2-4oz per 5 gallon batch. Nibs can be added during secondary fermentation for smooth, rich chocolate notes or at the end of the boil to extract a bittersweet bite. 0.0000000 1 0 14 <_TExpanded>1 0 <_MOD_>2018-07-30 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0600000 1 1.0240000 1 1.0240000 1 1.0110000 0 0.0000000 1 1.0540000 1 1.0540000 1 There wasn't room for the 26L + 5 odd kg of grain, not by about 2L I can't lift the grain bag out easily and drain it over the pot, had to use an FV and make a mess It boiled over Made half a litre more than intended Timeline: 13:33 Heat on 19.2 C 14:40 75.9 15:00 Mashed in and covered 15:30 Stirred 16:00 Mash out (down to 66.9) 17:10 Boil reached 18:10 cooling 19:10 fermenting 20:00 cleaned 6.5 hours 02/08 - Fermented 18 degrees 10/08 - Moved to 17 degrees 21/08 - Added roasted cacao nibs (80g) with 6 measures of vodka, 2 measures of jack daniels 24/08 - Cold crash 30.0000000 2.4000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 Black Full (Over 31 SRM) 1 50.0000000 5.0000000 33.0000000 35.0000000 45.0000000 140.0000000 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0