Codename : Westfort Toujour Pas St. Ambroise
My previous attempt at cloning St. Amboise, was close, but not quite. I have adjusted the recipe to reduce the dark malts, in an attempt to emulate the taste of the original. The not so clever name you ask? Still Not St. Ambroise.
- 1 lb 8 oz Pearl pale malt (2.8L)
- 2.5 oz Roasted Barley (488L)
- 2 oz Dark Crystal (100L)
- 2 oz Oatmeal (1.5L)
- 2 oz Torrified Wheat (1.5L)
- 1.5 oz Chocolate malt (300L)
- 0.5 oz Black malt (625L)
- 0.20 oz Cascade hops at 30 minutes
- 0.30 oz Willemette hops at 15 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 0.20 oz Willemette hops at 10 minutes
- 0.20 oz Bramling Cross hops at 5 minutes
- 0.20 oz Bramling Cross hops at 0 minutes
- 3 ml Nottingham dry ale yeast
BJCP Style : Oatmeal Stout
Anticipated ABV : 5%
Anticipated IBU : 47
Anticipated SRM : 42
Pre-boil SG : 1.043
Original SG : 1.054
Target SG : 1,015
Brewhouse (in)efficiency : 69%
- 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 6.1L 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, 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 dark place for primary fermentation for 14 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- Bottle condition at least 6 weeks.
- Got the gravity I was looking for.
- I roasted the oatmeal for 10 minutes at 350 F. This is purely an optional step.
- The original recipe called for Golding hops, I ran out so I substituted in the Bramling Cross
- Similarly, the original used a London dry yeast, I substituted in Nottingham dry yeast
Brew day : 6-February-2023
Bottling day :