2008 BKB Winter Brew - Oatmeal Stout
Should be kegging this weekend after 2 weeks in secondary. Can't wait to try it!
Thanks for the help guys... the first session with this went pretty well. We had a goal of 10 gallons, but obtained only 8 
. Guess what though? I'm going to do my first yeast cake from one of the 4 gallon batches. Using the left over grains with what i need for a complete 5 gal recipe, the cost is going to be low 
. This recipe smells and tastes great so far! I am amazed how simple the process is with the coolers. We learned some good lessons from the initial brew. Thus this next bacth should be close to spot on!
Now that I'm planning the next batch of the same, are there any tips from those that have brewed this all-grain style, that wil improve results. Also, was there anything you did that went off track to avoid. I mixed the oats with the rice hulls and the flacked barley in a paper bag. Then gave it a nice shake and made sure it was throughly mixed prior to adding to the mash/ lauter tun. Don't know if that is common practice, but my sparge was never slow or stuck.
kegged it a few days ago and it's absolutely great!! Let it sit a week with the CO2 and will be enjoying many tonight... can't wait!
i'm all carb'd up, the people that are ready to do a bottle swap, 2-3 bottles, PM me your address and i will send you mine.
differences with BrewLuva's version
Nottingham yeast
East Kent Goldings and
Styrian Goldings
Moravian Black Malt instead of Black Patent
Better late than never - I finally brewed this the other night, and attempted the partial mash. Tried a new technique for me, and boy it did not go well. I put the grains in a nylon bag, added 5.5 qts at 166 degrees in a bucket, and covered for 60 min. Recirculated to clear the wort, then collected into the brew pot, and added approx 5 qts to the grains at 190 degrees. Let that sit for 5 min, recirculated to clear and put into brew pot. I brewed this recipe with 4lbs LME, and after the boil and topping up the fermenter to 5.5 gal, my SG was 1.22!!
I made sure I mixed the wort well and took several readings, (as I couldn't believe it after what seemed like a perfect brewing night). So, I jumped into action, found what I had laying around for adjuncts (1lb brown sugar and some white). Threw that into a pan with about 2qts of water boiled and cooled and added to wort. (Ended up with SQ of 1.046) Pitched the yeast and went to bed (11:30pm). By the time I got up 6am, she was chugging away nicely.
So, for you guys that are doing partial mashes - what are you guys using for equipment/techniques. I am leaning towards saying screw this, and assembling my mash tun for going all grain, and using that for partial mashes. I am thinking that by doing that I can start to get a feel for my 'system' and dial it in for when I jump to all grain. What cha think?
i'm very happy with my version, tasty!!
i know im the one that seems to start it, but i want to give someone else the chance to control the process. Is it time for the 2008 BKB spring or whatever Brew?
Spring brew? I vote oatmeal stout! JK. How about a maibock? Lager if you can or an ale version.
And hey djbrewing, kind of confused. Your OG was 1.22 and you added more sugar? How did your OG drop from 1.22 to 1.046? Sometin aint quite right there, we missing something?
Sorry there, typo first time around was 1.022 - then after adding sugar 1.046. Hopefully that clears it up.
I'm ready to get in on a community brew. How about starting a 2008 spring brew thread for it?
DC