What a great day! Started out with biscuits and gravy, watching some football, and bottling my oatmeal stout! So, bottling beer is a lot of sanitizing and making sure everything is clean before you bottle. …
I’ve brewed this bad boy many times, and I love it! It’s been 3 years since I’ve last brewed (11/3/2019), so I’m long overdue! This classic Charlie Papazian recipe calls for 1lb of quick oats, …
What can I say? Freaking MEAD!!! The boys helped me bottle, plus I had a few others join in. Took the final gravity- 1.020. Initial gravity was 1.102. Take the difference, multiply that by 105, …
Saturday night I finally got around to bottling my beer. I had help from some of my kids. So, before I could begin I had to clean the kitchen- can’t have an unclean environment when …
I’m sick of not being able to brew beer. So, despite some horrible personal news that should have derailed all my plans, I pushed on and brewed two batches of beer. Well, one batch of …
I bottled my beer tonight! And what a good tasting beer it is! It turned out different from the last time I made this beer- it’s more tart than before, but once again a …
It’s been 4 years since I brewed last. Well, technically 3 years. I brewed a cider with my friend Rob, but I don’t count that since it was technically his brew. But last night that …
What a great day! Started out with biscuits and gravy, watching some football, and bottling my oatmeal stout!
So, bottling beer is a lot of sanitizing and making sure everything is clean before you bottle. So, gallons of sanitizing solution later I have things clean and ready to bottle.
My helper
One important thing is to calculate your alcohol by volume. Final gravity was 1.018. Take your initial gravity (1.056), subtract your final gravity (1.018) to find the total sugars eaten by the yeast (0.038). Multiply that by 105 (which gives you 3.99), then multiply that amount by 1.25 and that gives you 4.99%, which is your alcohol by volume. Real close to 5%. Last time I made was exactly 13 years ago and it was 4.5% alcohol by volume. SHEESH! 2009 on October 30th was when I bottled this one the last time I made it!!! Crazy!
My wife hand wrote the labels, as it’s been years since I’ve had a working inkjet printer. I’m so looking forward to this beer!
I’ve brewed this bad boy many times, and I love it! It’s been 3 years since I’ve last brewed (11/3/2019), so I’m long overdue!
Ingredients
Perfect picture of someone enjoying Oatmeal Stout
This classic Charlie Papazian recipe calls for 1lb of quick oats, 4 lbs of 6 row, 1/2 lb crystal malt (I used 60l crystal), 1/2 lb chocolate malt, 1/4 lb roasted barley, 3.3 lbs dark malt extract ( I used a 3lb bag of dry malt as they were out of their 3.3lb liquid malt), 2 oz Willamette hops, Irish moss and Irish style ale yeast. They didn’t have my regular Wyeast 1084 irish ale yeast so I ended up going with a different brand.
Imperial Yeast- Ale Darkness
So, it’s been so long I decided to clean and sterilize all my equipment. A long bleach soak for all my fermenters and lauder tun and a good washing for my brew pots.
Sterilizing Everything!
Brew Pots (2 of 3 shown)
Started with my grains. Got my water up to 150 degrees, then put my grains into a grain bag and dropped them in, bringing the temperature down to 133. Well, that’s the goal. It was a bit higher than that so I added a touch of cold water. Kept the temp there for 30 minutes for the protein rest.
Grains at protein rest
Added 6 quarts of boiling water to bring the temp up to 155 degrees. This took some finesse to keep the temp steady at 155, but I was able to do it. Kept it there for 45 minutes to extract all the yummy goodness!
Mashing the grains
One point I missed was that I added gypsum to the water before the protein rest. I also added some to the sparge water because it helps with the extraction. Plus the harder water gives it a more authentic Irish feel.
After the 45 minutes brought the temp up to 167 (it actually got higher and I melted my grain bag- oops!) Then i sparged the grains with 2 gallons of 170 degree water. Once done there was still stuff in my grains! I want it all! So another gallon of hot water to get the nummy goodness out of those grains!
Sparging the grains
I used my larger brew pot to do the boil, plus thanks to my gas stove and large brewpot I used two burners to get the wort up to boiling. Once boiling I added my dark malt extract and my hops which were placed in a hops bag.
Willamette Hop Pellets
Wort boiling! Yum!
After an hour boil I transferred it to my fermenter to cool. Oh, yeah! BEER!!! Can’t WAIT!!!!
10/23/2022- The next morning I aerated the beer and pitched the yeast. Initial gravity was 1.056. Close to what it was the last time I brewed this back in 2010. HOLY CRAP, it’s been that long? My blog doesn’t lie, so I guess it was.
5 Gallons of Oatmeal Stout
I can’t wait for this beer to be done! I do need to go through my beer bottles and clean those out (and dump some old beer that’s probably not good anymore….)
The boys helped me bottle, plus I had a few others join in.
Took the final gravity- 1.020. Initial gravity was 1.102. Take the difference, multiply that by 105, then multiply that by 1.25 to get the alcohol by volume. 10.76% alcohol. YES!
Saturday night I finally got around to bottling my beer. I had help from some of my kids. So, before I could begin I had to clean the kitchen- can’t have an unclean environment when bottling beer!
Bottles got bleached, then sanitized as I didn’t know what could have been in my bottles given how long they’ve been just sitting around.
Once I had my beer transferred to my bottling bucket I took the final gravity.
So, calculating alcohol by volume is pretty easy: Measure the initial gravity before you pitch the yeast, then measure the final gravity after the beer is done fermenting (and before you put the corn sugar in), take the difference, multiply by 105, then multiply that by 1.25 to get your Alcohol by Volume.
So, my final gravity was 1.032, initial gravity was 1.092. So, take the difference (.06), multiply by 105 which gives us 6.3, multiply that by 1.25 and it gives us an alcohol by volume of 7.88%. Not as good as the first time I did this (8.7% that time), so this probably didn’t fully ferment sitting in my basement. Perhaps I’ll find a different spot to ferment it next time.
Greggory helping bottle beerAngelique putting bottle caps onGreggory wanted to put the caps on a few bottles
After all was said and done we ended up with 50 bottles. Can’t wait till it’s ready to drink!
I’m sick of not being able to brew beer. So, despite some horrible personal news that should have derailed all my plans, I pushed on and brewed two batches of beer. Well, one batch of beer and a mead that I’ve been meaning to make for over a year.
The mead recipe: 15lbs honey, yeast nutrients, water. Then yeast. Yay!
Started the mead first. The eternal debate on mead is whether to boil or not. Papazian recommends a 15 minute boil to make sure. I decided to do a different route and just pasteurize it- brought the temp up to just below a boil and then transfer to my fermenter. Then I topped it off to over 5 gallons. Eazy cheezy!
Now the Stout. I couldn’t find the clip I normally use to clip my grain bag to my pot, so I just let it float in there.
My temp got away from me there- had to take it off the stove for the last 15 minutes. Then I ran hot water through the grains to try to get all the yumminess out of the grains. Then I added the light malt extract and bittering hops and started the boil
With 10 minutes left I added the Irish Moss and the flavor hops. Then with 2 minutes left I added the aroma hops, then killed the temperature and began to strain the hops out. Again I used hot water to rinse the hops as I removed them to get all the yummy goodness out of them. Got it transferred to my fermenter and let it rest.
This morning I took the initial gravity and pitched the yeast. Initial gravity was 1.102 on the mead, the stout was 1.092. Both are going to be some high alcohol beers!
I bottled my beer tonight! And what a good tasting beer it is! It turned out different from the last time I made this beer- it’s more tart than before, but once again a mouthful tastes amazing!
Final gravity turned out to be 1.020, giving this an alcohol percentage of 9.19%. Oh, boy! I also had a few helpers.
Greggory capping
Josiah bottling
Two weeks from now and we will taste the final product! Can’t wait!
It’s been 4 years since I brewed last. Well, technically 3 years. I brewed a cider with my friend Rob, but I don’t count that since it was technically his brew. But last night that all changed! We got together and brewed a masterpiece: Unspoken Passion Imperial Stout!
Liquid sex in a bottle. Sounds freaking awesome doesn’t it? It is! Trust me! You’ll want to brew this on your own!
I started the evening before the brew by bleaching out all my equipment since it’s been years since I used it. I let my fermenters soak overnight. My tubing for transferring my wort will probably need replaced- there’s something still in it after a night long soak.
We started with our grain mix in a grain bag. Putting that in 3 gallons of water in my 15.5 gallon brew pot was… interesting. The grains weren’t covered by the water. We added an extra gallon of water and split the grains between two grain bags. I didn’t have any gypsum so we skipped that.
Unspoken Passion Recipe
Once the grains steeped for over 30 minutes we began to add the malt extract and the bittering hops. We used Centennials as that’s what I used last time. And of course we drank beer while brewing beer. That’s a requirement.
Once the boil was done we added the Cascade hops and the raspberries. Lots of raspberries. Over 11 lbs of raspberries. Oh, my! It smelled amazing.
Since I don’t have a fermenter capable of handling over 8 gallons of liquid I had to split the wort into two fermenters. That went fairly well, except for the mess in the kitchen that my wife yelled at me about. But once it was done I let it cool so I could pitch the yeast.
This morning I took the initial gravity and pitched the yeast. The initial gravity was 1.090. This is going to be a big beer! The taste was wonderful, rich dark tones with lots of raspberry flavor and beautiful hop essence and aroma. Even my son Greggory liked the wort. Next week I get to transfer it all into a secondary fermenter and let it finish fermenting, and then on to bottling!
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