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pudding street stout Extract
ABV3.00 %
BJCP Style
16C. Stout, Oatmeal Stout
A dark medium body stout.
Submitted by beerpaul on 02-Sep-2010

Recipe Details
Tasting Notes Mild to medium bitterness, a very light sassafrass back.
Awards none
Boil Volume 2.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast mountmellick ale yeast (75% app. attenuation)
Primary Fermentation 14 days
Secondary Fermentation none
Other Fermentation
Procedure Placed 2 pounds of cracked oats in nylon bag and steeped in brewpot in 2 gallons of water for 30 minutes. Started burner. Once water warmed up, I wrung out oats into pot, and added a four pound can of Mountmellicks Stout recipe, hopped, and one pound dark brown sugar. Added 3 inch x 3/4 inch fresh sassafrass root dug out og my yard, cleaned and peeled. Boiled 1 hour, stirring occasionally. Cooled, and pitched yeast at 90*. (it was really hot that day). Fermented in plastic for two weeks, kegged and let sit at 20 psi for a week. Added 1 oz cascade hops in nylon bag to keg. (Didn't have any at primary fermentation time, and didn't do secondary) The style comparison is a little off, because I don't know what kind of hops were used in the Mountmellicks, but I'd say the bitterness is closer to 35-45 ibu's, and my original gravity was closer to 1.045, making the alcohol content a little higher. But a delightful beer nonetheless!
  Style Comparison
  Low   High
OG 1.035 1.035 1.060
FG 1.010 1.012 1.018
IBU 20 0 50
SRM 26 35+
ABV 3.3 3.00 6
% Weight Weight (lbs) Grain Note Gravity Points Color
57.1 % 4.00 Dark Malt Extract Syrup 20.4 80.0
28.6 % 2.00 Rolled Oats 7.5 2.2
14.3 % 1.00 Brown Sugar 6.8 2.0
  7.00     34.7  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 1.00 Cascade Pellet 6.6 6.6 0 0.000 0.0
  1.00               0.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 oz sassafrass root very light pleasant back taste