This easy-to-make, sweet, easy-drinking Stout is named for a favorite poker game that my brewing partner and I like to play, but after a few pints of this you may find the name has a double meaning:
Malts: 14 lbs. Steinbart's Dark malt extract
1 lb. Light dry malt extract
1.5 lb. Crystal malt, 20L
3/4 lb. Black patent malt
3/4 lb. Roasted barley
Hops: 4 oz. Northern Brewer, 7.5% 60 min.
2 oz. Fuggles, 5.3% 10 min.
Yeast: Wyeast Irish 1084
Starting Gravity: 1.068
Final Gravity: 1.012
Yeild: 10 Gallons
Put crushed malt in grain bag and immerse into 3 gals 165F water in your brew kettle. Rest 20-30 mins, rinse with 175F water through a strainer, add extract, and bring wort to a boil. After 5 mins, add boiling hops. After 50 more mins of boil add flavoring hops. Chill and rack into 2 carboys, top each up to 5 gals with cold waterand pitch yeast. Ferment a week at 60-70F, rack into secondary for 7-10 days, and bottle or keg. This beer is perfect 4 weeks after bottling. I don't know how good it is after 8 weeks; someday, if I keep a whole batch to myself, it may last that long.
This will produce a sweet, smooth beer with very noticeable hop and roast-barley bitterness and a just slightly out of character hoppy finish - but that's the way we like it in Portland.
Malts: 20 lb. Pale Ale
1.5 lb. Oats
0.75 lb. Chocolate
1.50 lb. Crystal 10L
0.75 lb. Roast Barley
Hops: 1.5 oz. Fuggles 4.3% 60 min
1.00 oz. Willamette 5.7% 60 min
1.00 oz. Fuggles 4.3% 30 min
.50 oz. Willamette 5.7% 10 min
Yeast: Wyeast Irish 1084
Starting Gravity: 1.055
Final Gravity: 1.014
Yeild: 10 Gallons
According to Deb (Deb Svoboda, former head brewer at Rock Bottom Brewing here in Portland. She's moved on to their Denver brewery. Our loss their gain. If you're in Denver see if she's gotten them to put on her bock yet.), the secret of successfully mashing with oats is: put them in last and only mix them in with the top of the mash. That way there is much less risk of a stuck mash.
Do a simple single-infusion mash at 154F for 60 mins, then sparge with 10 gallons of 170F water and boil a total of 90 minutes. When we made the March batch, we chilled with Ingmar's homemade and very efficient immersion chiller before racking to carboys. With four sets of experienced hands on hand at all times, the whole brew took only five hours (not counting the time it took Michael to preboil the water Saturday and then reheat it during Sunday breakfast). Return to the OBC Home Page or the recipe index.