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Award-Winning Recipes from the 1995 Maltose Falcons Mayfaire Competition
First Place, Class 18, Stout"Oaksap Stout", American Stoutby Ken Schroeder, Redwood City, CA. For 10 gallons: Grains: 16 lbs. 2 row malt. 4 lbs. 6 row malt. 2 lbs. Belgian Aromatic malt. 3 lbs. Roasted Barley. 2 lbs. Chocolate malt. 1lb. Black Patent malt. 2 lbs. Quaker Oats (regular). 1 lb. Flaked Barley. Extracts: None Hops: 5 oz. Northern Brewer leaf, added at 30 min. and 45 min. into the boil. 6 oz. British Columbia Kent Goldings leaf, added at 60 min. and 75 min. into the boil. Yeast: 4 oz. per 5 gallons cultured Anderson Valley Oatmeal Stout yeast. Water: Tap water from Hetch Hetchy reservoir. Procedure: Two step infusion mash, at 40 C. for 30 min. and 65 C. for 90 min.--add roasted malts at the 65 C. rest. Separate boil for oatmeal and flaked barley, then added at 65 C. rest. Total wort boil time 90 min. Ferment primary 5 days at 70 F., secondary 2 weeks at 70 F. O.G. 1.080, F.G. 1.030. Back to The Roost || Brew Recipes || Brews & News |
