Hello all, my first post.
I'm putting together this recipe because I wanted to see what the underlying malty, toasty flavors from an oatmeal stout would taste like without the roasted malts laid over top of them.
The oats will be toasted. I plan on mashing low to keep it from being too sweet. I want it to have a gentle but noticeable English-y hop character. I have willamette and US goldings hops on hand.
Thanks!
http://www.brewersfriend.com/homebrew/recipe/view/269217/oats-amberBrew Method: BIAB
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Boil Size: 15 liters
Boil Gravity: 1.043
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.059
Final Gravity: 1.014
ABV (standard): 5.94%
IBU (tinseth): 38.93
SRM (morey): 13.92
FERMENTABLES:
2 kg - United Kingdom - Maris Otter Pale (70.9%)
400 g - Flaked Oats (14.2%)
200 g - American - Victory (7.1%)
200 g - German - CaraMunich II (7.1%)
20 g - American - Midnight Wheat Malt (0.7%)
HOPS:
9 g - Columbus, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 30.91
28 g - Willamette, Type: Pellet, AA: 4.5, Use: Whirlpool for 30 min at °C, IBU: 8.02
28 g - Willamette, Type: Pellet, AA: 4.5, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 60 min, Amount: 15.5 L
YEAST:
White Labs - English Ale Yeast WLP002