Oatmeal Stout – Gladfield

Ingredients

Malts (Crushed)
3.90kg Gladfield Ale Malt
0.75kg Gladfield Munich Malt
0.90kg Harraway’s Rolled Oats
0.50kg Gladfield Medium Crystal
0.33kg Gladfield Light Chocolate Malt
0.175kg Gladfield Eclipse Wheat Malt
0.175kg Gladfield Roasted Barley Malt

Hops
20g Pacific Gem

Please note: Hops are seasonal and substitutes may be used.

Yeast
Lallemand Windsor English Ale Yeast (1 Packet)

Batch Size

30L Kettle Full; ~23L (in fermenter)

Brewing Process

Hop Addtions:
60min– 20g Pacific Gem

Process:

1. Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike).
2. Add minerals to Strike or Foundation water.
3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4. Mash at 66°C for 60 mins. Confirm no residual starches remain.
5. Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
6. Boil for 60 minutes adding hops and kettle finings at indicated times.
7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
8. Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
9. Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.
10. At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.

If fining:

1. 48hrs after FG is reached, Crash to 0-1°C.
2. Wait for the beer to clear naturally; the should be no need to filter.
3. Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.