|Oats after roasting|
|Only an engineer would think of this. |
Also RIP thermometer that burnt this week!
Once the wort was cooled to about 30°C(86°F) I poured it into the carboy through a strainer to remove whatever sediment I could (Hot Break, Cold Break and hops pieces). The carboy was filled to about 8.5L at this point. I added the yeast slurry and enough bottled water to fill up to 10.25L, mixed it up a bit, pulled a sample to test the gravity and capped it with an air lock. When I tested the sample with the hydrometer, it came out to an Original Gravity of 1.075. This carboy was set into a room at 21°C(69.8°F) to ferment for the next few weeks.
Double Chocolate Oatmeal Stout
0.40kg Medium Roasted Oat Flakes – Steeped for 30 minutes @ 70°C
0.10kg Dark Toasted Oat Flakes– Steeped for 30 minutes @ 70°C
1.0kg Brown Rice Syrup – Added 60 min remaining in boil
0.20kg Black Strap Molasses – Added at 60 min remaining in boil
0.5kg Brown Rice Syrup – Added 20 min remaining in boil
0.15kg Pine Honey – Added to Carboy
5g Magnum Pellet (14.90 %AA) – Added at 60 minutes remaining in boil
5g Magnum Pellet (14.90 %AA) – Added at 30 minutes remaining in boil
6g Tradition Whole Leaf (6.70 %AA) – Added at 15 minutes remaining in boil
5g Irish Moss for clarifying – Added at 10 minutes remaining in boil
150g Cocoa Powder – Added at 10 minutes remaining in boil
150g Malto-Dextrin for body – Added at 10 minutes remaining in boil
5g Yeast Nutrient – Added to yeast slurry as described
2 vanilla beans, split and chopped – Added to primary
1 pkg Nottingham Dry Yeast – Rehydrated and added to cooled wort
During the boil the house did smell great, like chocolate and hops, and overall the process went really well. The wort came out looking nice and dark brown, though maybe not as dark as I wanted. I am looking forward to this beer.
Photos courtesy of Mrs. Thirsty