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Breakfast Of Champions #4
| Brewer: | Kent Fromm | Email: | - | |||||
| Beer: | Breakfast Of Champions #4 | Style: | Oatmeal Stout | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 37 IBU | |||||
| OG: | 1.056 | FG: | 1.016 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Grain: | 7 lb. British pale 1 lb. Acidulated Malt 1 lb. 12 oz. Briess Extra Special 8 oz. Belgian chocolate 3 oz. British black patent 3 oz. Roasted barley 4 oz. Flaked barley 8 oz. Flaked oats 8 oz. Dextrine malt (Cara-Pils) |
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| Mash: | 80% efficiency | |||||||
| Boil: | 60 minutes | SG 1.048 | 7 gallons | |||||
| Hops: | .8 oz. Chinook (12.5% AA, 60 min.) .4 oz. Fuggles (5% AA, 30 min.) |
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| Yeast: | Danstar Nottingham Ale.Starer of 4oz Moravian DME in 1qt water. | |||||||
| Log: | Have used Wyeast #1084 Irish Ale yeast in this as well but I like the yeast profile of the Nottingham Ale better. |
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| Carbonation: | 5oz. corn sugar as primer.This may sound high but it was just right. | |||||||
| Tasting: | Not quite a Samuel Smith clone but man is it good. | |||||||
Recipe posted 12/08/02.
