BabaniaBrew11

From Southyeasters

Babania Breakfast

People who have seen my Ratebeer profile recently may have noticed a lot of stout ratings. I’ve been sampling with the aim of brewing a big stout but decided to start with a more modest attempt. My oatmeal stout brewed in Cape Town couldn’t dream to stand up to what I tasted here and specially the inspiration from stouts I tasted at the Carolina Brewmasters monthly meetings had to come to this, our next generation oatmeal stout. More grain some British hops will hopefully do the trick.

Recipe - Babania Breakfast Oatmeal Stout

9 lb Pale Malt
1 lb Oats
.75 lb Roasted Barley
.5 lb Chocolate Malt
.5 lb Crystal 120 Malt
.25 lb Black Malt

25g Amarillo Hops for 35 minutes
25g Cascade Hops for 20 minutes
25g Cascade Hops for 20 minutes

1Tsp Irish Moss

Fermentis Safale US-05 yeast started with 250ml of wort made with DME

Mash for 40min at 71degC
Mash-out 76degC for 10min
Sparge for 30min with hot liquor at 80degC

Boil for 65minutes

Cool to 20degC
Pour/Splash into fermenter ensuring maximum oxidation

Made a 300ml sarter re-using yeast from a batch of Blone Ale
Pitch yeast at 20degC
Ferment for 7days at 20degC
Secondary for 7days at room temperature

Forced CO2 carbonation

Pictures of the brew

Mashing in

Pumping wort to the brew kettle

Lighting the fire

Black Boils Beautifully

Starting ...

Shake 25kg carboy vigorously... Do not try this at home!

Pitch yeast at 18deg Celcius

OG: 1.052