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Organic Vanilla Poridge Stout

Specifics

Style:

Oatmeal Stout

Category:	Stout
Number:	13C

"A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. "

Brew Date:

August 23, 2008

Tap Date:

August 27, 2008

Yield:

5 gallons

Color:

32 SRM

Bitterness:

46 IBU

OG:	1.071
Status:	Primary

General Information

Method:	Partial Mash
Cost:	$40.00

This was the first recipe that I fermented in my 10 gallon stainless steel conelius keg. Because this was an organic brewkit which I purchased from Seven Bridges Coop, all the ingredients were organic.

Recipe

Extracts

6.00 pounds

LME - Light

53.3% of grist

0.50 pounds

DME - Light

4.4% of grist

6.50 pounds

Total Extract Weight

57.8% of grist

Grains

1.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

13.3% of grist

0.50 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

4.4% of grist

0.50 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

4.4% of grist

0.50 pounds

American Roasted Barley

Color (L):	127 °L
Info/Use:	Sweet, grainy, coffee flavor and a red to deep brown color.

4.4% of grist

0.50 pounds

German Carafa II

Color (L):	375-450 °L
Info/Use:	Adds aroma, color and body.

4.4% of grist

0.25 pounds

German Wheat Malt Light

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

2.2% of grist

1.00 pounds

Flaked Oats

Color (L):	1 °L
Info/Use:	Adds body and creamy head. For stouts and oat ales.

8.9% of grist

4.75 pounds

Total Grain Weight

42.2% of grist

Adjuncts

2.00 pounds

Sucrose (Table Sugar)

Miscellaneous Ingredients (Non-Fermentable)

.5 ounces

Vanilla Beans @ 5 minutes (Boil)

Irish Moss @ 15 minutes (Boil)

Hops

0.50 ounces

Pacific Gem

Region:	New Zealand
AAU Range:	14 - 16%
Notes:	Woody, berry aroma. Frequenlty grown organic.
Typical Use:	Bittering.
Example:	All ale styles

30% Pellets @ 60 minutes
Type: Bittering
Use: Boil

15 AAUs

1.00 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

16% Pellets @ 15 minutes
Type: Aroma
Use: Boil

16 AAUs

0.50 ounces

Select

Region:	Germany
AAU Range:	4 - 6%
Notes:	Bred from Hallertauer Mittlefruh and Spalt as a disease resistant Spalt type.
Typical Use:	Flavor, aroma.
Substitution:	Saaz, Tettnang, Spalt, Hersbrucker
Example:	German style lager and ale.

Leaf @ 5 minutes
Type: Aroma
Use: Boil

2.00 ounces

Cascade (home grown)

Region:	USA - Wisconsin
AAU Range:	4 - 8%
Notes:	Moderate spicy profile, good for use as a bittering, flavor, aroma or dry hop. Very floral with citrusy aroma. Typical Beer Style Pale ale, IPA, porter, barleywine
Typical Use:	Bittering, aroma, finishing, dry hopping
Substitution:	Centennial, Amarillo, Columbus
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn & Great Lakes Burning River

7% Leaf @ 0 minutes
Type: Aroma
Use: Boil

14 AAUs

4.00 ounces

Total Hop Weight

45 AAUs

Yeast

Wyeast #1084 Irish Ale — Liquid — 100 Billion Cells

Procedure

1a: Heated 2 1/2 gallons of water to 160- 165 F, then turned the heat off. Added the grains (or grain bag with grains in it) and stired well. The temperature was 150 F. Adjusted the temperature if necessary by adding heat, hot water, or cold water. 1b: Allowed the grains to soak for 60 minutes at 150 F. 2a: Heated 2 gallons of water to 170 F in a separate pot. Sparged the grains with this water when the mash was complete. 2b: Added water to the liquid collected from the grains to make 5 1/4 gallons. 3. Heated the water to almost boiling and then turned the heat off. Added the sugar, malt extracts and dissolve the extract completely. Turned the heat back on and back to a boil. 4. Once the wort was a rolling boil added 1/2 oz. NZ Pacific Gem hop pellets (bittering) and boil for 45 minutes. 5. At 15 minutes left, added 1 oz. NZ Hallertaur hops (flavoring). Added the Irish Moss flakes. Boiled for 15 minutes more. 6. Added 1/2 oz. German Select hops (aroma), boiled 5 more minutes, & turned the heat off. 7. Cooled the wort with a wort chiller to 65- 75 F. 8. Transfered the chilled wort into sanitized 10 gallon stainless steel conelius keg fermenting vessel. 9. Shook up the unfermented beer vigorously to add oxygen. 10. Added the yeast and fermenting in a cool dark place at 60- 70 oF in the primary fermenter.

1a: Heated 2 1/2 gallons of water to 160- 165 F, then turned the heat off. Added the grains (or grain bag with grains in it) and stired well. The temperature was 150 F. Adjusted the temperature if necessary by adding heat, hot water, or cold water.

1b: Allowed the grains to soak for 60 minutes at 150 F.

2a: Heated 2 gallons of water to 170 F in a separate pot. Sparged the grains with this water when the mash was complete.

2b: Added water to the liquid collected from the grains to make 5 1/4 gallons.

3. Heated the water to almost boiling and then turned the heat off. Added the sugar, malt extracts and dissolve the extract completely. Turned the heat back on and back to a boil.

4. Once the wort was a rolling boil added 1/2 oz. NZ Pacific Gem hop pellets (bittering) and boil for 45 minutes.

5. At 15 minutes left, added 1 oz. NZ Hallertaur hops (flavoring). Added the Irish Moss flakes. Boiled for 15 minutes more.

6. Added 1/2 oz. German Select hops (aroma), boiled 5 more minutes, & turned the heat off.

7. Cooled the wort with a wort chiller to 65- 75 F.

8. Transfered the chilled wort into sanitized 10 gallon stainless steel conelius keg fermenting vessel.

9. Shook up the unfermented beer vigorously to add oxygen.

10. Added the yeast and fermenting in a cool dark place at 60- 70 oF in the primary fermenter.

Fermentation

Primary:

14 days @ 68° F

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