First beer
- Thread starter Dmntd
- Start date
-
Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
-
We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Hmmm... I have made a number of stouts that have all turned out well.
Are you brewing extract or all grain?
Do you want a dry stout, sweet stout, or imperial stout?
Brian K
Are you brewing extract or all grain?
Do you want a dry stout, sweet stout, or imperial stout?
Brian K
Here is my Gigalo Elf Oatmeal Stout Recipe (Extract w/ specialty grains)
7.5 # Pale LME
0.5 # roasted barley
0.5 # 80L crystal malt
0.5 # black patent
0.75 # flaked oats
Willamette (or equivalent) to 4.9 AAU for 60 minutes
Nottingham Ale yeast
Process:
Bring specialty grains to a boil. Take pot off heat, remove grains. Stir in LME, making sure it's all mixed in. Bring back to a boil. Add hops. Be careful as it has a tendency to foam up, so stir often and keep your eye on it.
After 60 minutes, crash cool (I use my sink full of ice water) till it hits pitching temp. Rehydrate yeast according to package instructions, and pitch. Pour wort into bucket (do NOT use a 5 gallon carboy :-[) making sure to splash well. (I do mine thru a colander to get the hops out too). Stick an airlock in and let it go.
Mine tends to finish out fast (within 3-4 days) but I then rack to secondary for at least a week.
When you bottle prime with about 2/3 of the amount of priming sugar you'd normally use, as you dont want it to be too bubbley. Should be ready after a week in bottles, and I found that if I left the bottles too long, it got a bit over carbonated for my tastes (I used full amount of sugar tho, so I'll cut back myself this time around)
It is delicious, so I hope you enjoy it
7.5 # Pale LME
0.5 # roasted barley
0.5 # 80L crystal malt
0.5 # black patent
0.75 # flaked oats
Willamette (or equivalent) to 4.9 AAU for 60 minutes
Nottingham Ale yeast
Process:
Bring specialty grains to a boil. Take pot off heat, remove grains. Stir in LME, making sure it's all mixed in. Bring back to a boil. Add hops. Be careful as it has a tendency to foam up, so stir often and keep your eye on it.
After 60 minutes, crash cool (I use my sink full of ice water) till it hits pitching temp. Rehydrate yeast according to package instructions, and pitch. Pour wort into bucket (do NOT use a 5 gallon carboy :-[) making sure to splash well. (I do mine thru a colander to get the hops out too). Stick an airlock in and let it go.
Mine tends to finish out fast (within 3-4 days) but I then rack to secondary for at least a week.
When you bottle prime with about 2/3 of the amount of priming sugar you'd normally use, as you dont want it to be too bubbley. Should be ready after a week in bottles, and I found that if I left the bottles too long, it got a bit over carbonated for my tastes (I used full amount of sugar tho, so I'll cut back myself this time around)
It is delicious, so I hope you enjoy it
