perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
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Link Posted: Mon Feb 13, 2012 12:07 am Post subject: SunDog Oatmilk Stout |
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Hi Pola,
Here is my recipe that won me a Silver award (not medal) in the 1997 Great American Beer Festival. It was my 6th batch of beer ever so I was pretty proud to win a Silver
My notes for the step mash are a bit muddled but looking over my other recipes, they appear to be accurate. Please note that this recipe is 14 years old - the quality of ingredients has improved dramatically (or I hope - I'm just getting back into it ).
SunDog Oatmilk Stout
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Grain
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8.75# American 2-Row Malt
0.5# 40L English Crystal
0.5# English Chocolate
0.125# English Black Roasted
Adjuncts
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1.125# Oatmeal
1.0# Flaked Barley
0.5# (8 oz) Lactose
Hops
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1 oz. Galena (11.7% AA 27.2 IBU)
Yeast
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Wyeast #1968 (English ESB)
4 tsp Gypsum
Add the gypsum to 5 gal of distilled H2O (Mash out liquid)
Step Mash
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12.00 qts @ 130 degrees for 30 min (target temp 122 degrees)
6.00 qts @ 212 degrees for 40 mins (target temp 153 degrees) (Put in about 3 qts at first and then get the temperature, add more boiling water until you hit your target temp.)
The raise temp to 158 degrees until conversion is complete (iodine test).
Sparge
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Add 1 tsp lactic acid to sparge water.
Boil
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1 oz. Galena hops boil for 90 mins
Secondary Fermentation
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Boil 0.5gal of fermented wort and dissolve lactose into it. Cool. Add to secondary fermentation.
Please tell me if you get a chance to try it out and what you think
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