When we first made this I was all into watching the beer ferment and didn’t use my hydrometer. I know that I need to in order to get better and also avoid foaming overflowing bottles. I modified this recipe a little bit and added some coffee and a darker malt syrup. The yeast is ale yeast instead of the reused yeast for an herbal beer. I am having good vibes about this one but it’s slow to start fermenting bec
ause it’s only about 65 in here and before the carboy was in front of the heater so it was bubbling like crazy. I want to try and avoid the malt syrup and make my own from grain but I didn’t want to chance it this time. It will save money on the malt syrup which is spendy. 😦
Amy’s Chocolate Oatmeal Stout
3.3 lbs. (3.0 kg) Briess light unhopped malt extract syrup
3.3 lbs. (3. kg.) Briess dark unhopped m
alt extract syrup
1.5 lbs. Crystal malt
4.0 oz. (113 g) black patent malt
6.0 oz. (113 g) chocolate malt
6.0 oz. (283 g) flaked oats
1.5 oz. Kent Goldings hops (boil 60 minutes
6 oz. cocoa nibs
4 oz. coffee ground
White Labs WLP002 (English Ale) yeast
O.75 cup corn sugar or regular sugar (for priming)
Step by step:
Steep the crushed malts and coffee in 2 gallons of water at 150 ºF (66 ºC) for 30 minutes. Remove grains from wort and add water to make 3 gallons (11 L). Add the malt syrup to your wort and bring to a boil.
Add the Goldings bittering hops and boil for 60 minutes. Add the Goldings finishing hops for the last 5 minutes of the boil.
Now add the wort to 2 gallons (7.6 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (21 L). Cool the wort to 75 ºF (24 ºC) — do not aerate (you want a high ending gravity for this beer!). Pitch your yeast and allow the beer to cool over the next few hours to 68 ºF (20 ºC), and hold at this temperature until the beer has finished fermenting. Then bottle or keg your beer and enjoy!