Weasel Breweries™
Recipes:
Brother Lumpkin's
Wild Oat Potation (Oatmeal Stout)
Three-Stage
Temperature-Controlled Mash
Elapsed Time: 6 hours.
Target: OG=1.050, IBU=30
Makes 10 gallons.
- 16 lbs. Pale
Malt
- 4 lbs. Flaked
Oatmeal
- 2 lbs. Dark
Crystal Malt (60 deg.)
- 2 lbs. Dextrine
Malt (Carapils)
- 1 lb. Flaked
Barley
- 1 lb. Chocolate
Malt
- 1 lb. Black
Barley
- 0.5 lb. Black
Patent Malt
- 2 oz. Chinook
hops (bittering)
- 2 oz. Willamette
hops (aroma)
- 2 tsp. Irish
Moss (optional)
- 2 vials White
Labs Irish Ale yeast (one for each primary)
1) Water Treatment:
Mash
Target mash
water pH of 5.2 to 5.4. In central Texas area, 2 tsp. gypsum added
to adjust carbonate ion concentration.
2) Dough In
and Beta-Glucanase Rest
Heat mash
water to strike temperature of 128 F. Add grain and water to lauter
tun in thirds (one quart of water per pound of grain), stirring
thoroughly to ensure even distribution for one minute each time
before adding the next third. After dough in, rest at 120 F for
30 minutes.
3) Main Mash
Saccharification
Raise to saccharification
temperature of 152 F. Hold for 45 to 60 minutes.
4) Mash Out
Raise the
whole mash to 168 F until saccharification is complete, approximately
20 minutes.
5) Water Treatment:
Sparge
Add appropriate
chemicals to achieve sparging water pH of 5.7 (in central Texas
area, add 1/4 cup citric acid).
6) Sparging
Slowly sparge
the mash, using approximately 8.5 gallons, transfering wort to
boil pot, returning first runoff to lauter tun in pitcher until
it runs more-or-less clear. Sparge time should be about 90 minutes,
until outflow specific gravity drops to 1.010.
7) Boil
After sparging,
bring the wort to a vigorous boil, stirring occasionally. Inhale.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
Start
of boil: Bittering hops- 2.0 oz. Chinook hops
45 minutes:
Flavoring/aroma hops- 2.0 oz. Willamette hops
60 minutes:
Stop boil.
6) Chill
Cool the wort
to 80 F or lower before adding yeast. Cool the wort as quickly
as possible to prevent infection, preferrably using a one- or
two-stage wort chiller. Transfer to primary fermenters and pitch
yeast.
7) Fermentation
Leave primary
fermenter at approximately 68F for 1 week.
8) Bottling
and Kegging.
After fermentation
is complete, it's time to bottle/keg. Prime with 3/4 cup corn
sugar (for bottling only) and bottle using the tasteful vessel
of your choice. For kegging, figure it out for yourself. Age to
taste. (Weasel Breweries recommends a minimum of four to six months.
We think more is better in nearly every case.)
1st brewing,
13 Feb 2000.
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