Greg Hughes Oatmeal Stout

Discussion in 'Beer Brewdays!' started by pilgrimhudd, Mar 21, 2019.

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  1. Mar 21, 2019 #1

    pilgrimhudd

    pilgrimhudd

    pilgrimhudd

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    So I wasn't going to brew up for a couple of weeks or so but I bought a 30l water boiler on ebay on the spur of the moment and got my hands on a 25l fermenter so I thought I would give this one a go!

    Had a few teething problems.

    Firstly, the water boiler (cygnet) was great, boiled pretty quickly and held temp well. However I think i've undershot the OG by quite a bit. I got distracted and wasn't watching the boil and realised much more had boiled off than anticipated, I had a lot of clumpy wort so only got 17.5l in the fermenter. I couldn't cool it with my tiddly wort cooler so after 2 hours I tipped it into the FV at about 40c and waited till it cooled in the FV before adding the yeast.

    Anyway.....

    pg 175

    4.2 kg Marris Otter
    250g Rolled Oats
    200g Crystal
    160g Chocolate
    70g Roasted Barley

    Challenger 39g at 60
    Challenger and Goldings 16g each at turn off.

    Protofloc at turn off.

    London Ale WLP013 at 24c I couldn't wait any longer!!!!

    I'm concerned that I only got an OG of 1040 when I boiled off far more than I should have....
     
  2. Mar 21, 2019 #2

    pilgrimhudd

    pilgrimhudd

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    Sorry mashed at 66c for an hour, boiled for an hour 10mins.
     
  3. Mar 21, 2019 #3

    Clint

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    I bet it'll be lovely!
     
  4. Mar 21, 2019 #4

    pilgrimhudd

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  5. Mar 21, 2019 #5

    cushyno

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    That is a decent looking recipe, and 1.040 should give a very drinkable beer. I do like a good dose of Challenger! :beer1:
     
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  6. Mar 22, 2019 #6

    David Heath

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    I think it is fair to say that any recipe found in the Greg Hughes Home brew beer book should work very well.
    You could have added some DME to make up that gravity. Might take a little while for it to settle bearing in mind that high fermentation temperature!
    If you want fast beer then get yourself some Kveik :)
    There is a large but decent thread on it here.
     
  7. Mar 22, 2019 #7

    pilgrimhudd

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    Yes thats true David, I keep meaning to get some when I order my grains. My thoughts were that by the time the yeast starts getting to work the temp would have dropped another couple of degrees!

    I shall have a look at the Kveik!
     
  8. Mar 22, 2019 #8

    David Heath

    David Heath

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    I've got quite a few videos about it on my channel. Love the stuff! I seldom use anything else.
     
  9. May 12, 2019 #9

    pilgrimhudd

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    Again just an update on this one, bottles on the 3rd April, didn't record the FG but wrote down that my abv was 4.4%.

    2 weeks under the stairs and then in the garage, tried one last night and it's very drinkable though still early days for this one. I might leave it for another month and then have another. Not as dark as I thought/hoped but thats ok.
     
  10. May 13, 2019 #10

    matt76

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    That's exactly what I found with my GH Porter - after 2 weeks in the bottle it tasted ok but just "young". Since then I resolved just to leave everything minimum 4 weeks to carb and condition. The porter in particular improved considerably in this time and has improved further after 6-8 weeks total time since bottling.

    So just give it some time wink...:beer1:
     
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