Codename : Honey Oatmeal Stouthorpe

Building off the success of my recent breakfast stout, I am keeping with a breakfast theme with honey.

Ingredients

• 1 Lb 4 oz 2 Row Barley malt
• 6.5 oz rolled oats
• 4 oz roasted barley 300L
• 2 oz caramel malt 120L
• 0.1 oz Chinook hops at 60 minutes
• 3 oz Honey at 20 minutes
• 0.1 oz Challenger hops at 15 minutes
• ¼ Whirlfloc tablet at 10 minutes (optional)
• 0.5 tsp Cinnamon powder at 5 minutes
• 0.1 Challenger hops at 0 minutes
• 4 ml Nottingham Ale dry yeast

Anticipated IBU : 35
Anticipated ABV : 5.3%
Target OG : 1.051
Target FG : 1.011
Brewhouse (in)efficiency : 65%

• Prepare 8.5L strike water, 154F.
• Add the grains to the bag.
• Calibrate sonic screwdriver.
• Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for a minimum SG 1.027
• Lift the bag out, allow it to drip into the pot. Capturing every bit of potential sugar is good.
• Bring wort up to 212F to boil for 10 minutes, then bring down to 205-210 F.
• Set the timer for 90 minutes. Add hops, maple syrup, Whirlfloc hot chocolate and coffee at the prescribed times above. Looking for a minimum SG 1.052
• Sanitise everything required for fermentation.
• Cool to room temp, an ice-bath or a snowbank work effectively. (Switched to ice bath, snow is finally gone)
• Prepare yeast mixture.
• Add wort to the jug. Pitch yeast.
• Store in a cool place for primary fermentation for 14-21 days.

Bottling Day

• Sanitise everything required for bottling.
• Transfer from carboy to bottling pot.
• Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
• Bottle.
• Preferably conduct bottle conditioning for at least 3-4 weeks.

Brew Notes

• Pre-boil SG, 1.025, post-boil SG, 1.051.

Tasting notes

I must admit, not my favourite stout. Got the right characteristics, just it had a bit of a sour finish. Not sure if it was the honey, or the cinnamon.

Brew day : 16-May-2022
Bottling day : 30-May-2022