Codename : Westfort Molasses Oatmeal Stouthorpe
I have added honey, maple syrup and assorted sugars to my recent beers, it was to expand my repertoire, and try a stout with molasses. Spoiler alert, the wort was delicious.
- 1 lb 7 oz Maris Otter malt (3.8L)
- 3 oz Oatmeal (1.6L)
- 2.5 oz Roasted barley (488L)
- 2 oz Caramel malt (120L)
- 1 oz Torrified wheat (1.5L)
- 0.20 oz Cascade hops at 30 minutes
- 2 oz molasses (60L) at 20 minutes
- 2 oz lactose sugar at 20 minutes
- 0.20 oz Willemette hops at 15 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 0.20 oz Fuggle hops at 0 minutes
- 3 ml Nottingham dry ale yeast
BJCP Style : Oatmeal Stout
Anticipated ABV : 5.3%
Anticipated IBU : 32
Anticipated SRM : 33
Pre-boil SG : 1.037
Original SG : 1.055
Target SG : 1,015
Brewhouse (in)efficiency : 65%
- If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
- Prepare 6.2L strike water, 122F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
- Stir occasionally.
- Calibrate the sonic screwdriver.
- Raise the temperature to 145F, set the timer for 30 minutes.
- Raise the temperature to 158F, set the timer for 30 minutes.
- 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 up to a boil, 212F, set the timer for 30 minutes. Add hops, molasses, lactose and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Store in a cool place for primary fermentation for 7-14 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- Bottle condition at least 4 weeks.
- Pre-boil gravity was 1.043 was higher than expected.
- Post boil gravity was 1.060, again, higher than expected. I added 250 ml of cold water to bring it down to 1.055. This does not affect the anticipated ABV.
Brew day : 21-Dec-202