Friday, March 1, 2013

Beer recipes #231 & #232 - Compleat Breakfast Oatmeal Stout and Dooper Hopper Double IPA

Although the holiday season is the busiest here at Barbary Coast Brewing, with ~300 bottles to brew, ferment, age, bottle, and distribute, the fun never really stops--because, of course, the drinking never really stops (except briefly, after a bad weekend or ill-considered just-one-more pint of something a wee bit strong). The last bottle of Old Titan or Pink Nightmare usually gets capped around December 11th, and after that I take a couple of weeks off. But usually, round about new years, the supply of drinkin' beer (as opposed to giftin' beer) is running out. Not only that, by that point aikido camp is only 6 or 7 weeks away, barely enough time to get a good ale ready for the thirsty martial artists. As I like to say, I am a river to my people, and here's what flowed up to Sonoma this past President's Day weekend:

Compleat Breakfast Oatmeal Stout

The man who organizes our winter camp loves a good, strong, dark beer, and this year I thought to please him with a variation of a beer I've often brewed as my first beer of the new year. Rather than just oatmeal (which adds body and some residual sweetness), I also decided to include lactose, a la a milk stout, which adds a sugar indigestible by yeast, and so adding a subtle sweetness. And then, hitting on the "breakfast" theme of milk and oats, I added some orange extract and cinnamon to "compleat" it. (I considered adding coffee too, but since I haven't worked with that before and didn't want to risk it, that will have to wait for another time).

7 lbs British 2-row
1 lb 120L crystal malt
1.5 lb steel-cut, rolled oats
0.5 lb rice hulls
0.5 lb carafa malt
0.25 lb black patent malt
0.25 lb roast barley
0.5 lb lactose

1 oz Challenger @ 8.2% AA 60 min.
0.5 oz Willamette@ 7.5% AA 20 min.
0.5 oz " 5 min

Yeast: White Labs Irish Ale Yeast WLP 004

Extra: In 4 oz house vodka (180°), soak for 3 weeks 0.25 oz curaƧao orange peel, 1 cinnamon stick cracked. Add prior to bottling

Dooper Hopper Double IPA

Although I'm a big hop-head, I've refrained from making a really hoppy beer, just because I wasn't sure anyone else would drink it and a) didn't want to get stuck drinking 2 cases of the same beer by myself, and b) didn't want production of that beer to mean I didn't have other beer for other people. Having gauged that there'd be sufficient drinkers at aikido camp, however, I decided to make a glorious double IPA, and to my pleasure, they drank almost every last bottle. The malt bill is a variant of my dooper cooper double-oak-aged pale ale, with a super-charged hops bill:

8 lbs domestic 2-row
4 lbs domestic Munich
0.5 lb 120L crystal malt
0.5 lb Belgian biscuit malt
0.5 lb wheat malt

2 oz Columbus @ 13.9% AA + 1 oz Chinook @ 14.2% AA in wort during spage
1 oz Centennial @ 9.5% AA 60 min
2 oz Amarillo @ 7.8 % AA 5 min
1 oz Centennial + 1 oz Columbus dry-hop in primary
2 oz Amarillo dry-hop in secondary

Yeast: White Labs California Ale Yeast WLP 001


  1. I've read you need to cook stee-cut oats to "gelatinize" the proteins before mashing. Rolled or flaked oats are precooked and don't need this step, or so I've been given to understand. What's your experience?

    Half a pound of hops! Did you run the trub through a press? ;)

  2. I may have my terminology wrong; the oats are definitely "rolled," and I've never had issues using them. I just have to add include the rice hulls, since they don't provide any roughage of their own.

    I get a pretty good cold break, so the trub wasn't too bad. I wish I'd had time to let it sit an extra week or two in the secondary, because that's actually where I had the most problem. Each of the bottles has a nice fine layer of hops particles on the bottom.