gwbbc
02-21-2011, 04:38 PM
10g (5g is a simple half for everything)
OG 1060
IBU 35
18# Pale Malt
2# Victory
1.5# Roasted Barley
1# Chocolate
2# Caramunich
2.5# Quick Oats
1oz Magnum Hops 12.1aa 60 min or sub any medium to high alpha hop to get to 35 IBU but avoid super citrus hops
2oz EK Goldings 20 min - Any English Variety will work
Yeast Nottingham - The specific strain has an extremely minimal effect on this beer, Any English or US Ale will work fine just be more careful with Windsor to keep the fermentation between 65-68.
Mash at 154 for 60-90 minutes
Other substitutions that make nearly no noticable change on final beer:
Caramunich can be substitued with any crystal malt at 40-75 lovibond
Nearly any base malt is fine, Pilsner, Munich, US Pale, generic 2-Row
You can go to 20# of base malt and ditch the Victory/Biscuit if you use Weyermann Pale, Munich or Marris Otter.
I also like to bump up the oats a little more than that.
This is the base for all of my stouts, sub the oats with flaked and add lactose for a sweet stout. Flaked Barley & make it bigger for a Foreign Export, even bigger for a RIS. Or if you want to get really crazy, Sub 25% of the base with Rye Malt and Flaked Rye instead of Oats.
Disclaimer: This is my base Oatmeal Stout and not exactly Snowmageddon
OG 1060
IBU 35
18# Pale Malt
2# Victory
1.5# Roasted Barley
1# Chocolate
2# Caramunich
2.5# Quick Oats
1oz Magnum Hops 12.1aa 60 min or sub any medium to high alpha hop to get to 35 IBU but avoid super citrus hops
2oz EK Goldings 20 min - Any English Variety will work
Yeast Nottingham - The specific strain has an extremely minimal effect on this beer, Any English or US Ale will work fine just be more careful with Windsor to keep the fermentation between 65-68.
Mash at 154 for 60-90 minutes
Other substitutions that make nearly no noticable change on final beer:
Caramunich can be substitued with any crystal malt at 40-75 lovibond
Nearly any base malt is fine, Pilsner, Munich, US Pale, generic 2-Row
You can go to 20# of base malt and ditch the Victory/Biscuit if you use Weyermann Pale, Munich or Marris Otter.
I also like to bump up the oats a little more than that.
This is the base for all of my stouts, sub the oats with flaked and add lactose for a sweet stout. Flaked Barley & make it bigger for a Foreign Export, even bigger for a RIS. Or if you want to get really crazy, Sub 25% of the base with Rye Malt and Flaked Rye instead of Oats.
Disclaimer: This is my base Oatmeal Stout and not exactly Snowmageddon