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American Staple Stout
A well rounded American Style Oatmeal Stout that is not too bitter and retains some complex malty flavors with a slight hint of Old Ale due to the Molasses. Fairly fruity due to the London III Wyeast. I have brewed this batch several times before using different yeasts. For a drier brew use Wyeast American Ale. For a Sweeter brew, use Wyeast German Ale (lightly sweet, very malty, and very complex mineral flavors)
| Brewer: | Ivan Tokov | Email: | - | |||||
| Beer: | American Staple Stout | Style: | Oatmeal Stout | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.056 | FG: | 1.015 | |||||
| Alcohol: | 5.3% v/v (4.1% w/w) | |||||||
| Water: | Mash treated to 5.3 PH using Phosphoric Acid Sparge Water Treated to 5.8 PH using Phosphoric acid Lactic acid can be used, be careful because of the sour taste it imparts Add at least 1 Tsb. Gypsum, based on your brewing water. The treatment I use is 1 Tsb. Gypsum, 1 tsb. chalk, 1/4 tsb. Epsom Salt, and 1/8 tsb. kosher table salt. |
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| Grain: | 7 lb. American 2-row 8 oz. American victory 8 oz. American crystal 120L 1 lb. Roasted barley 2 lb. Rolled oats |
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| Mash: | 75% efficiency | |||||||
| Single Stage Infusion Mash, Strike water 180° F, Mash temperature after 2 Minutes of stirring should be 155° F. Mash for 8 Hours in a insulated Lauter Tun. Sparge for 1 hour with 160° F water. | ||||||||
| Boil: | 70 minutes | SG 1.047 | 6.5 gallons | |||||
| 8 oz. Molasses | ||||||||
| Irish Moss at 30 Minutes, 1/2 tsb. | ||||||||
| Hops: | 1.87 oz. Fuggles (4.75% AA, 60 min.) 0.93 oz. Kent Goldings (5% AA, 15 min.) 1 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast London III pitched from pouch | |||||||
| Log: | Primary Fermentation: 7 Days at 65°F. Secondary Fermentation at 55°F. for 14 Days with 3 Tsb. Isinglass added during the last three days of secondary fermentation. a sterlized Gelatine solution can be substituted, but I have not found a good substitute for Isinglass when Kegging Beer in a soda Keg. |
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| Carbonation: | 2.5 volumes |
Keg: 12.3 psi @ 40°F Corn Sugar: 5.34 oz. for 5.25 gallons @ 65°F |
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| Tasting: | If you want to decrease the roasted taste in the brew, cut the roasted barley to 1/2 pound. | |||||||
Recipe posted 11/01/98.
