DerbyCityLights Chocolate Oatmeal Stout:
First and foremost, you MUST decon all of your equipment. I use this:
Here is a pic of the ingredients:
Once everything has been cleaned, I add 2.5 gallons of water into my Wort pot and begin the SLOW heating of the water to 155F. While the Wort water is
heating to the desired temp, I fill my Wort bags with the needed grains. I use two Wort bags for this.
In the first bag, I add 8oz of crushed roasted barley and 12 oz of crushed caramel malt. Both Brewers Best brand.
In the second bag I add 8 oz of flaked oats, 12 oz of crushed chocolate malt and 4 more oz of crushed caramel malt.
After the bags are filled and set aside on a sterile surface, I take my liquid malt extract and set it inside a sink full of hot water. This will heat
the malt, making it easier to pour when you need it later.
Once the Wort water has heated up to 155F, I lower the temp and wait for the temp to settle at 155F. The temp will continue to rise once you lower the
heat so you have to wait for the temp to settle. If you steep your Wort bags at 170F or above, you will leach tannins out of the grains, thus giving a
raw and bitter flavor to your Wort.
Now I add the bags.
I let the grain bags steep for approximately 25 minutes, occasionally stirring the Wort and gently tapping the bags with my brew paddle.
After the grains have steeped for 25 minutes, I remove the bags from the water, letting them drain without squeezing the bags at all, then throw them
in a separate bag. I reuse the grains as compost for my small back yard garden so I don’t throw them away. I have a friend that raises chickens and
he feeds his used grains to them. If its the winter time and my garden is dormant, I give him my bags for his chickens.
Once the bags are removed, gently stir the mixture with your paddle and begin raising the temperature to a gentle rolling boil. You now have your
Once you have your boil, add the heated 3.5Lb of Muntons traditional dark liquid malt extract, 2Lb of Brewers Best dark dried malt and 8oz of
maltodextrin. Now you need to pay close attention to your Wort. You need to continually stir the mixture with your paddle so the malt does not
caramelize and stick to the bottom of the pot. Also pour the dry mixture slowly to avoid clumping in the Wort.
While stirring the Wort, slowly add 1oz of Brewers Best Cascade bittering hops. Be careful though. If your boil is to hot, you can boil over. Now make
note of the time. After 45 minutes, add 1 tablespoon of Carlsons Irish moss. Let the Wort boil for another 10 minutes while gently stirring.
Now you will add 1oz of LD Carlsons Glacier Leaf hops and 1.5oz of LD Carlsons Cascade aroma hops. Boils for an additional 5 minutes.
Ok, here is where the Wort chiller comes in handy. Remove your brew from the oven and set it in your sink. Hook up your Wort chiller to your faucet
and let the water exhaust tube lay in the other side of the sink. Now submerge the Wort chiller in your pot and turn on the cold water. The water
removed the heat from the brew as it circulates through the copper coil. If you don't have a Wort chiller, you can fill your sink with ice around your
pot and slowly stir the mixture till it cools to room temp (preferably 68-74F.)
I'm having problems getting the image imported for the connected wort chiller in the pot, but here is a pic of the chiller out of the pot and next to
all the ingredients:
Now remove the chiller and set it aside. Get your first stage fermentation bucket ready. Grab the pot and slowly pour the brew into the first stage
fermentation bucket. I strain mine through a nice strainer to minimize trub transfer. KEEP THE TRUB OUT! Add enough sterile water to the mix to make
5gal and stir gently, thoroughly mixing the entire bucket. Don't spill any of the precious brew as you stir or pour!
Now you slowly add a 4.5oz packet of Wyeast dark stout yeast to the bucket. Follow the directions on the package. You have to smash the bag to
activate the yeast. Once the bag has swelled, it is ready to add. Stir the hell out of the brew to ensure complete mixture of the yeast. Once mixed,
take your OG reading. Mine is 1.58 with a potential ABV of 7.3 according to my measurement device.
edit on 28-4-2012 by DerbyCityLights because: (no reason given)
edit on 28-4-2012 by DerbyCityLights because: (no reason