|
| Barney Fyfe Oatmeal Stout From Fred Waltman |   |
| Extracts and Grains |
| | 9 Pounds Dark Malt Syrup
8 oz Roasted Barley
8 oz Chocolate
8 oz Flaked Oats -- Keep separate
8 oz 2-row |
| Hopping Schedule |
| | 2 oz Northern Brewer (6.8%) at 60 min
0.5 oz Liberty at 15 min
0.5 oz Liberty at 0 min |
| Yeast and Additives |
| | Wyeast Liquid yeast: 1056 American, 1028 London or 1084 Irish
|
| Brewing Specifics |
| | Bring a couple of quarts of water to 150 deg. Place oats and 2-row in grain bag and steep for 30-40 minutes. Remove oats and add dark syrup. Meanwhile, steep Roast and Chocolate as you normally would specialty grains. |
|
| Oatless Stout (oops) From Troy Bommelaere | |
| Extracts and Grains |
| | 3 lb Dark Dry Malt Extract
3 lb American 2-Row
2 lb Scottish Caristan 37L
1 lb Roasted Barley
1 lb English Chocolate - Baird
0.5 lb Honey Malt |
| Hopping Schedule |
| | 1 oz Chinook (12.1%) @ 60 min
1 oz Tettnang (4.5%) @ 30 min
1 oz Goldings (4.2%) @ end of boil, 0 min |
| Yeast and Additives |
| | White Labs English Ale Yeast |
| Brewing Specifics |
| | As seen on Beer TV.
3rd place Oatmeal Stout at the 1997 Pacific Brewer's Cup. Note: no oats in the recipe - HA!
I have tried this recipe with the addition of oats, however. Take 1 lb oats & spread them in a glass baking pan. Bake in a 350 degree oven for 10 minutes (until they smell like oatmeal cookies). Add to mash. |
|
| Irish Eyes are Smiling Dry Stout From House Recipe | |
| Extracts and Grains |
| | 8 lbs English Pale Ale Malt
8 oz Roasted Barley
8 oz Black Barley (Stout Roast)
8 oz Black Patent
8 oz Crystal 80°L
8 oz Flaked Wheat |
| Hopping Schedule |
| | 1.1 oz UK Northdown (8.7%) @ 60 min |
| Yeast and Additives |
| | Wyeast 1084 Irish Ale |
| Brewing Specifics |
| | Mash all grains at 150°L. Starting Gravity 1.050
For extract version replace Pale Ale and Flaked Wheat with 6.6lb pale malt syrup.
|
|
| Sweet Ray's Stout From Ray Clouse | |
| Extracts and Grains |
| | 9.3 lbs Dark malt syrup
4 oz Chocolate
8 oz Roasted
8 oz Black Patent |
| Hopping Schedule |
| | 1.2 oz Northern Brewer (8%) @ 60 min |
| Yeast and Additives |
| | Wyeast London Ale 1028 |
| Brewing Specifics |
| | Original Gravity 1.067
You may optionally add 4 oz of lactose at bottling time if you want more sweetness, but it should be sweet enough as is
|
|
| 40W Imperial Stout From Luis Di Stefano | |
| Extracts and Grains |
| | 6 lbs Light dry malt extract
10.5 lbs Amber dry malt extract
1 lb Chocolate Malt
1 lb Roasted Barley
8 oz Crystal 80L |
| Hopping Schedule |
| | 5 oz UK Kent Goldings @ 60 min
2 oz UK Kent Goldings @ 20 min
1 oz UK Challanger @ 10 min
1 oz Chinook@ 0 min
|
| Yeast and Additives |
| | Wyeast Irish Ale 1084
|
| Brewing Specifics |
| | Original Gravity 1.140 Final Gravity 1.034
This beer took First Place in the barleywine/Imperial Stout category at the 1996 LA County Fair. It also placed third in the Best of Show round. |
|
| Haynes' Demon Stout From James L. Haynes | |
| Extracts and Grains |
| | 6.6 lb Dark Malt Extract
1/4 lb Crystal Malt
1/2 lb Roasted Barley
1/4 lb Chocolate Malt
1/8 lb Black Patent Malt
1/2 lb DME |
| Hopping Schedule |
| | 1 oz Fuggle hops (boil)
1 oz Willamette hops(aroma)
|
| Yeast and Additives |
| | Nottingham Ale Yeast |
| Brewing Specifics |
| | O.G. 1.062 (adjusted)
F.G. 1.005
This is a delicious brew. There is a light chocolate/coffee flavor in the foreground with just a hint of hops. It is pleasantly bitter. It finishes smooth with light smokey aftertaste. Very drinkable. Best just below room temperature. |
