Stowaway Oatmeal Stout Recipe

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Stowaway is a special beer, brewed with melanoidin-rich German malts and with a good quantity of bitterness. It’s darker and extra bitter than type tips, however it’s clean and scrumptious, properly roasty with good malt sweetness and a little bit of nutty goodness from all of the Munich and Vienna.

ALL-GRAIN

OG: 1.070
FG: 1.015
IBUs: 68
ABV: 7.5%

MALT/GRAIN BILL

5 lbs (2.three kg) Munich malt
5 lbs (2.three kg) Vienna malt
1.2 lbs (544 g) Flaked oats
zero.75 lbs (340 g) Roasted barley
zero.75 lbs (340 g) Caraaroma
zero.6 lbs (272 g) Carafa chocolate malt
zero.6 lbs (272 g) Carafa Particular
zero.5 lbs (227 g) Flaked barley

HOPS SCHEDULE

1.5 oz (42 g) Hallertau (complete) at 60 minutes
1.25 oz (35 g) Fuggle (pellet) at 30 minutes
1.25 oz (35 g) Tettnanger Tettnang (complete) at 30 minutes

DIRECTIONS

Mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes following the hops schedule.

YEAST

Wyeast 1335 British Ale II

BREWER’S NOTE

Should you’d prefer to deliver this nearer to type tips, double the Vienna Malt and drop the Munich Malt.

Recipe is constructed to yield a batch measurement of 5 gallons (19 liters) and assumes 72 p.c brewhouse effectivity.

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