Andrimne Oatmeal Stout

Source: Gahr Smith-Gahrsen
Recipe added: 03/16/99
Email: hengm@student.uib.no

Me and my brewing buddy, Jonas Moen, are very happy with this one. It's slightly sweet, chocolaty and silky smooth. With 4.8% abv it is strong enough to lift your spirits on a rainy day, yet weak enough to let you drink a couple of pints without experiencing any side effects. The name "Andrimne" is the name of the cook in Valhalla, the Vikings' "heaven". I'll ne glad to receive comments form anyone who tries the recipe. Good luck!

Specifics

Recipe type: All Grain
Batch Size: 22.5 liters
Starting Gravity: 1052
Finishing Gravity: 1016
Time in Boil: 60 min.
Primary Fermentation: 5 days
Secondary Fermentation: 7 days
Additional Fermentation: 3-4 weeks in keg or bottle

Ingredients:

3.5 kg pale malt
500 g rolled oats
250 g crystal malt
300 g roast barley
45 g Challenger pellets 6.1% AA (60 min. boil)
5 g Irish Moss (15 min. boil)
400 ml slurry of yeast recovered form a bottle of King & Barnes Festive Ale
75 g cane sugar for priming

Procedure:

Single infusion mash 90 min. at 65 deg C. Sparge to collect 22.5 liters. Our brewing pot isn't big enough to take more without boiling over. Boil for 60 min. Add Challenger pellets at beginning of boil and Irish Moss 15 min, before end. Drain and cool to 20 deg C. Top up with water to get a total volume of 22.5 liters. Pitch yeast and ferment for 5 days at 20 C. Rack and frement under airlock for 7 days. Keg or bottle. Prime with 75 g of cane sugar dissolved in 3 dl. of water. Store one week at room temperature, then store for 2-3 weeks at 10-15 C. Enjoy!

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