The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Josh Baas of Elk Grove, CA, won a gold medal in Category #13: British & Irish Stout with an Oatmeal Stout during the 2019 National Homebrew Competition Final Round in Providence, RI, with the help of Jeff Rorison. Baas and Rorison’s British & Irish Stout was chosen as the best among 369 entries in the category.
The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Josh Baas of Elk Grove, CA, won a gold medal in Category #13: British & Irish Stout with an Oatmeal Stout during the 2019 National Homebrew Competition Final Round in Providence, RI, with the help of Jeff Rorison. Baas and Rorison’s British & Irish Stout was chosen as the best among 369 entries in the category.
Ingredients:
- MALTS
- 13 lb. (5.90 kg) US 2-row pale malt
- 5 lb. (2.27 kg) flaked oats
- 2 lb. (907 g) flaked barley
- 1.7 lb. (794 g) chocolate malt
- 1.5 lb. (680 g) 60°L crystal malt
- 1.5 lb. (680 g) Munich malt
- 1.5 lb. (680 g) roasted barley
- 1 lb. (454 g) black patent malt
- HOPS
- 1.75 oz. (50 g) Magnum, 14% a.a. @ 60 min
- 1.75 oz. (50 g) Styrian Goldings, 5.4% a.a. @ 10 min
- YEAST
- 3 L starter White Labs WLP002 English Ale
- ADDITIONAL ITEMS
- 5 lb. (2.27 kg) Oreo cookies, medium crushed @ 15 min
- 4 lb. (1.81 kg) lactose @ 15 min
Specifications:
Yield: 10.75 US gal (40.7 L)
Original Gravity: 1.077 (18.7°P)
Final Gravity: 1.032 (8°P)
ABV: 5.50%
IBU: 40
SRM: 40
Efficiency: 72%
Directions:
Mash at 156°F (69°C) for 60 minutes while constantly recirculating. Target 5.2 pH. Mash out at 168°F (76°C) for 10 minutes, then begin runoff and sparge. Boil for 60 minutes. With 15 minutes left in boil, add lactose and Oreo cookie pieces. Chill to 67°F (19°C), pitch yeast, and oxygenate for 90 seconds at a rate of 2 L/min. with pure O2. Ferment at 67°F (19°C) for 7 days, then raise temp to 70°F (21°C) and hold for 3 days. Cold crash to 33°F (1°C) and hold for 5 days. Force carbonate to 2.5 vol. (5 g/L) CO2.
Extract Version
Due to the large amount of adjunct, an extract version of this recipe is not recommended.
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