The usual beer with the usual guys and the usual snack on a usual Friday afternoon.
Cheers, #Fediverse.

#Summit #OatmealStout #Beer #FrontStreetTapRoom #Fargond #northdakota

Fermented Friday – Wrecking Crew Brew Works Nitro Like A Pile Of Bricks Oatmeal Stout

Incredibly smooth with a roasted and dark flavor. Dangerously easy to drink.

First sip is very, very nice. The oatmeal is added to wood and the sweetness of the milk is added in an amusing way.

#Beer #Review #OatmealStout #MilkStout #Maplewood
https://www.bfbcping.com/2025/02/maplewood-fat-pug-oatmeal-milk-stout.html

After assessing Oatmeal Stout #1, a second attempt trying to change a few things. The first one being to reduce the grain bill which was too high for my system last time.

Brew day – August 8th 2023

The grain bill is the same as last time as this turned out ok. Everything just rescaled down from 1.5Kg to 1.0Kg:

For the mash I tried a 67 degrees for 60 minutes (instead of 65 last time) in 2.5L of RO water as usual. This was followed by a sparge of 4.5L of RO water and the following additions for a 60 min boil:

The idea with the candi sugar was to maybe bring the toffee flavour missed last time. After the end of the boil the wort was at 10.52 and went into the fermenter with 3g of Lallemand London.

Bottle day – August 20th, 2023

The final gravity was at 10.06 and resulting to an ABV of 6.7 %. I did a batch priming with 30g of my usual priming sugar dissolved in 150ml of RO water.

Tasting

The colour turned out ok but there was no head. The biggest problem with the batch though was a strong aftertaste which, considering the change made compared to last time, must come from the Candi Sugar. For next time I should probably put half of the amount or maybe even less. Also add it a bit earlier so it has more time to caramelise.

https://conceptfermentationlab.wordpress.com/2023/11/18/oatmeal-stout-2/

#1 #Beer #OatmealStout