A couple of days later than I originally planned but today is the first of two brew sessions over the Christmas break. Today’s is going to be an oatmeal stout (in case you missed it) and the second in a couple days is going to be a winter warmer. But first a brief COVID-19 City of Racine school update:
It appears that the original virtual window has not changed despite the WI Supreme Court issuing a stay on the original mandate of being forced to go virtual from November 27 through January 15. So, on Monday it will be back to computers and video cameras doing the instructing with in building education resuming on the 18th of the month. This is good news. (I guess?)
Back to beer. I’ve been holding onto the Bourbon Russian Imperial Stout that was brewed a few months back. It was time to do a taste test… and …. it ….. was……… disappointing. Sadness and Disappointment. It was thin, little to no oak and no perception of the bourbon. (I used Jim Beam Double Oak.) So I pulled out the recipe again and discovered a few things:
The thinness came from the omission of 6 lb of Dark LME that should have been added to the mix. I totally missed it – probably because I had it listed down the ingredient list as a late 15 minute addition (tucked in with the hop schedule). Or, most likely, because I’m getting old and forgetful. Nuts!
2 oz of oak cubes was not enough. I should have used the 4 oz as I had originally planned. I’m going to add the other 2 oz when there is room enough in the keg to do so.
12 oz of bourbon didn’t go far. I’m not sure how much was left in the bottle but I added it to the keg hoping that this makes the batch somewhat enjoyable to drink. Oh well ….. A bourbon infused dark ale.
The ingredient list on the original post has been updated to include the revisions of the missed LME and increased amounts of the oak and bourbon.
This number will have to be tried again next fall with the hope of better results. Bummer.
Onto the oatmeal stout: Time to get the gear setup in the garage and get going.
So far – so good. Mash went well and sparged / lautered very nicely with the addition of 1 lb of rice hulls. There are too many stories of stuck mashes when using oats so these were added for good measure.
Into an hour or so boil with two hop additions using US Fuggle hops. 1 oz at 60 minutes and another 1 oz at 30 minutes. So far it is looking and smelling somewhat stoutish.
More boring stuff: The boil went fine and the stout is now in the 6 gallon no chill container to cool off over night. It will be transferred to the fermentor tomorrow morning and the yeast pitched. A yeast started will be put together soon so it will be ready for pitching when the time comes.
OK, time to do the dishes, list the recipe and then post this thing.
Mash
- 8 lb 2-Row Brewers Malt
- 1 lb Caramel 60 deg L
- 1 lb De-bittered Black Malt
- 0.5 lb Chocolate Malt
- 0.5 lb Roasted Barley
- 1.5 Oat Flakes
- 1 lb Rice Hulls
Hops
- 1 oz US Fuggle – 60 minutes
- 1 oz US Fuggle – 30 minutes
Yeast
- Fermentis Safale S-04 (starter)
Happy New Year!
