With the completion of the 50 litre boil kettle the time has come to retire the trusty stock pot that I started my all grain brewing journey with. For the final brew I decided to finally brew up my entry for the November Case Swap Challenge, an Oatmeal Stout.
The brew started earlier this week with the preparation of a pack of liquid Irish Ale yeast.
After activating on Tuesday, the pack was ready to be split up by Friday. You don't have to split liquid yeast packs, and to do so requires a few other bits and pieces as well as a bit more time, but I found some dried malt extract to use in starters so I split this pack into 5 vials to use in a few different recipes that I have planned.
5 x 25 ml vials of Wyeast 1084 Irish Ale yeast
After managing to keep the mash temperature fairly constant, with only a few degrees lost over the hour, the trusty three ring burner got fired up to get up to boil temperature. While this was going on, I started work on my next project, the party porta keg (more on this later), and weighed out the hop addition. I opted to go with Fuggles purely because I had more of these in the fridge than other suitable English hops.
25.95g of Fuggles goodness
After almost having a boilover, the hops went in for the hour boil. I managed to hit all target numbers, but probably could have boiled a little harder. For those playing along at home, the recipe that I used for this batch is below;
1.85 Kg - Marris Otter Ale Malt
0.33 Kg - Flaked Oats (Quick Oats)
0.20 Kg - Pale Choc Malt
0.17 Kg - Biscuit Malt
0.10 Kg - Roasted Barley
0.10 Kg - Crystal Malt, Medium
26g - Fuggles
25ml Wyeast 1084 Irish Ale yeast - Stepped in starter to approximately 94 billion cells
Pre Boil Gravity - 1.040
Post Boil Gravity - 1.051
Est. Final Gravity - 1.012
Est. ABV - 5.1%
Carb Level - 2.0 Vols