All American Oatmeal Stout 6.1% ABV
€17.96
This kit is based on a USA Stout gold winner. Makes 23 litres (40 pints), based on efficiency of 70%. Makes up to 26 litres on a Bulldog brewer and even more on a Braumeister. It contains:
- over 6 Kg grain (77% Colorado malt)
- flaked oats,
- hop pellets, single addition,
- Irish moss,
- dry yeast sachet,
- muslin bag.
Target ABV: 6.1% (O.G. 1.062, F.G. 1.016)
Target IBU: 38
Target EBC: 79
Instructions
Crush grains with a Bulldog Malt Mill and mash in 23 litres of water at 68 oC for 60 minutes. If you have a Bulldog Brewer / Braumeister, bring up to 76 oC and hold for for 10 minutes. Sparge with 6 litres of hot water at 76 oC. Bring to a rolling boil and add hops at times indicated, using the included muslin bags for each hop addition (topping up if wort volume falls below 20 litres, add the Irish moss 15 minutes before end of boil). Cool to 20 oC and dilute so that the specific gravity is 1.062 (should be 23 litres approx); then pitch the yeast sachet. Ferment at 20 oC for 14 days; its important to keep the temperature as stable as possible. Once hydrometer readings indicate that fermentation is complete, transfer the beer to a Bottling Bucket, add 125 grams of dextrose OR 140 grams of spraymalt OR 1.1 litres of wort, gently mix and then bottle. Read this article: Priming Beer. Keep bottles warm (above 18 oC) for at least 10 days. Then chill and serve.
- over 6 Kg grain (77% Colorado malt)
- flaked oats,
- hop pellets, single addition,
- Irish moss,
- dry yeast sachet,
- muslin bag.
Target ABV: 6.1% (O.G. 1.062, F.G. 1.016)
Target IBU: 38
Target EBC: 79
Instructions
Crush grains with a Bulldog Malt Mill and mash in 23 litres of water at 68 oC for 60 minutes. If you have a Bulldog Brewer / Braumeister, bring up to 76 oC and hold for for 10 minutes. Sparge with 6 litres of hot water at 76 oC. Bring to a rolling boil and add hops at times indicated, using the included muslin bags for each hop addition (topping up if wort volume falls below 20 litres, add the Irish moss 15 minutes before end of boil). Cool to 20 oC and dilute so that the specific gravity is 1.062 (should be 23 litres approx); then pitch the yeast sachet. Ferment at 20 oC for 14 days; its important to keep the temperature as stable as possible. Once hydrometer readings indicate that fermentation is complete, transfer the beer to a Bottling Bucket, add 125 grams of dextrose OR 140 grams of spraymalt OR 1.1 litres of wort, gently mix and then bottle. Read this article: Priming Beer. Keep bottles warm (above 18 oC) for at least 10 days. Then chill and serve.
Product Code:
1612210003