Stoopsitters Brewing BrewBlog > BrewBlogs > Imperial Oatmeal Stout [Imperial Stout]

BrewBlog: Imperial Oatmeal Stout

Specifics

Style:

Category:	Stout
Number:	13F

An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

Brewer:

Dustin Zastera

Brew Date:

November 15, 2009

Yield:

5 gallons

Color (SRM/EBC):

68.2/134.3

Bitterness (Calc):

77.6 IBU (Daniels)

BU/GU:

1.02

Calories:

251 (12 ounces)

Conditioning:

Keg

ABV:

7.7%

ABW:

Batch No:	63
OG:	1.076
OG (Plato):	18.42° P
Target OG:	1.102
FG:	1.018
FG (Plato):	4.58° P
Target FG:	1.025
Real Extract:	7.08° P
App. Atten.:	75.2%
Real Atten.:	61.6%

General Information

Method:	All Grain

Method:

All Grain

Comments

This beer was used the leftover yeast cake from Batch 62.

This beer was used the leftover yeast cake from Batch 62.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

15.00 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

83.3% of grist

0.50 pounds

British Black Patent Malt

Color (L):	500-600 °L
Info/Use:	Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

2.8% of grist

0.75 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

4.2% of grist

1.00 pounds

Simpsons Caramalt

Color (L):	34 °L
Info/Use:	A British malt similar to American or Belgian crystal malts.

5.6% of grist

0.75 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

4.2% of grist

18.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	75 minutes
Runoff Volume Needed:	6.2 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1 gallons (boil evaporation)
Grain Amount:	18 pounds
Grain Absorbtion:	3.8 gallons
Total Water Needed:	10.5 gallons	6.2 gallons (runoff) + 3.8 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	6 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.5 gallons	10.5 gallons (total water) – 6 gallons (mash water)

)

100% of grist

Adjuncts

4.00 pounds

Flaked Oats

Hops

1.00 ounces

Chinook (Homegrown)

Region:	United States
AAU Range:	18 - 23%
Notes:	Grown in Redwing, MN. Analysis shows an alpha acid content of 22.3% and beta acid of 6.1%.
Typical Use:	Bittering

22% Leaf @ 75 minutes
Type: Bittering
Use: First Wort

22 AAUs

0.65 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

4.7500% Leaf @ 30 minutes
Type: Bittering and Aroma
Use: Boil

3.1 AAUs

1.65 ounces

Total Hop Weight

25.1 AAUs

Boil

Total Boil Time:	75 minutes

Total Boil Time:

75 minutes

Yeast

Name:	Nottingham Yeast
Manufacturer:	Lallemand
Type:	Ale
Flocculation:	Very High
Attenuation:	75%
Temperature Range:	62–72°F
Amount:	60 gr

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Procedure

The initial mash temp was 146F due to cooler than normal grains and a cool mash tun. The temperature was brought up over 45 minutes using 2qt of boiling water at 15 minute intervals. The mash finished at 154F. The sparge was started before the bed had set, resulting in a compacted bed and a stuck sparge. The chinooks were added as First Wort Hops to help keep the boil-overs under control.

The initial mash temp was 146F due to cooler than normal grains and a cool mash tun. The temperature was brought up over 45 minutes using 2qt of boiling water at 15 minute intervals. The mash finished at 154F. The sparge was started before the bed had set, resulting in a compacted bed and a stuck sparge.

The chinooks were added as First Wort Hops to help keep the boil-overs under control.

Special Procedures

Next time: -Cook the oats ahead of time; at least do a beta rest to keep the sparge from sticking. The stuck sparge probably contributed to the poor efficiency for this batch. -Change to 1.25qt/lb and make sure the tun is preheated. -Use blow-off tube.

Next time:

-Cook the oats ahead of time; at least do a beta rest to keep the sparge from sticking. The stuck sparge probably contributed to the poor efficiency for this batch.

-Change to 1.25qt/lb and make sure the tun is preheated.

-Use blow-off tube.

Fermentation

Primary:	23 days @ 66° F
Secondary:	32 days @ 64° F
Age:	60 days @ 64° F

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

Refresh Page

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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