Codename : Westfort Pas St. Ambroise (2022)
Back mid/late 2000s, I discovered McAuslan St. Ambroise Oatmeal Stout while I was in Ottawa, it has been a mainstay of my beer consumption almost every trip into la Belle Province. Between the vital stats they list on their site, plus finding an enthusiast’s cloned recipe online, I have tried to emulate my own version.
Recipe inspiration : https://www.homebrewtalk.com/threads/oatmeal-stout-recipe-advice.142485/
- 1 lb 4 oz Maris Otter malt
- 3.5 oz Roasted barley (300L)
- 2.5 oz Black malt (625L)
- 2 oz Chocolate malt (444L)
- 2 oz Crystal dark (100L)
- 2 oz Flaked oatmeal
- 2 oz Torrified Wheat
- 0.20 oz Cascade hops at 60 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 0.10 oz Willemette hops at 15 minutes
- 0.20 oz Willemette hops at 10 minutes
- 0.10 oz East Kent Golding hops at 5 minutes
- 0.10 oz East Kent Golding hops at 0 minutes
- 4 ml London ESB yeast
Anticipated IBU : 45
Anticipated ABV : 5%
Anticipated SRM : 67
Target OG : 1.052
Target FG : 1,013
Brewhouse (in)efficiency : 68%
- Prepare 7.5L strike water, 155F
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152 F. Looking for SG 1.035.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring wort up to 212F, let boil for 10 minutes, then reduce temperature to 205F.
- Set the timer for 60 minutes. Add hops and Irish Moss as prescribed above. Looking for SG 1.052.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast.
- Store in a cool place for primary fermentation for 7-14 days.
- Sanitise everything required for bottling.
- Transfer from carboy to bottling pot.
- Prepare 24g corn sugar with enough hot water to dissolve it. Add to pot.
- Preferably conduct bottle conditioning for at least 4 weeks. You can crack one open early, but you might be disappointed. You have been warned.
- Pre/post-boil gravity achieved
Brew day : 13-Oct-2022
Bottling day : 21-Oct-2022