Dulce de Luchador

What’s in a name?

In this corner weighing in at 10.5% ABV…the one…the only, Dulce de Luchador.  This imperial nitro Oatmeal Stout is an amazing gentle giant. Big roasty notes wrap you in a powerful hug, but deep down, our masked hero holds a sweetness that will warm your heart.

Schoolhouse’s Take on the Style

Schoolhouse Brewing took a high abv Oatmeal Stout and then sweetened it with a mix of “dulce de leche” and vanilla. The dark notes of coffee come through on the front of the palate while the sweetness of vanilla, caramel, and milk sugar roll in for a delectable finish.  As for mouthfeel, Dulce has a medium body allowing the drinker to have more than just one. 

Dulce de Luchador

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• Author: tmonti
• Prep Time: 30
• Cook Time: 240
• Total Time: 4 hours 30 minutes
• Yield: 5 gallons 1x

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Description

Imperial Oatmeal Pastry Stout

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Ingredients

Scale 1x2x3x

Grains

14 lbs 12oz  2-Row*

2 lbs 4oz Flaked Oats

1 lb 5 oz Carafa Special III Malt

Hops

1.5 oz East Kent Golding (60 Min)

2.5 oz East Kent Golding (15 Min)

1 oz East Kent Golding (Flame Out)

Additions

2 lbs Lactose (15 Min)

Dulce de Leche cream/spread and vanilla bean/paste (amount based on taste, not included with kit)

Yeast

Omega British V

*Extract Sub

13.2 lb Golden Light LME

2 lb Golden Light DME

 

Some substitutions may be used due to product availability

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Instructions

All-Grain

1. Mash in with 5.74 gallons of water at 163.3 Degrees F (1hour)*
2. Sparge with 3.25 gallons of water at 168 Degrees F*
3. Bring to boil
4. Boil for 1 hour
5. Add 1.5 oz East Kent Golding 60 mins
6. Add 2.5 oz East Kent Golding 15 min
7. Add 2 lbs of Lactose and dulce de leche cream / spread 15 min
8. Add 1 oz East Kent Golding Flame Out
9. Cool wort to 68 Degrees F as quickly as possible**
10. Add Yeast 
11. Ferment for 21 days (if you secondary ferment transfer at day 7)
12. Add vanilla after 1 week of fermentation
13. Add 4 oz of priming sugar to beer and bottle
14. Age in bottles for approximately 7 days
15. Drink and repeat often

Extract Notes:

*Steep grains for 30 min in 3 gallons of water at 155F.  Remove steeping grains and begin heating to a boil.   At boiling point, remove from heat and add extract.  Mix thoroughly.  Return to heat and boil for 60 min.

**Top off to 5 gallons with water. 

Notes

EST OG 1.122

EST FG 1.049

EST ABV 10%

all kits include a muslin bag, priming sugar, caps, and all ingredients aforementioned. 

• Category: Imperial Oatmeal Pastry Stout

Keywords: Imperial Oatmeal Pastry Stout

Or buy it from your local homebrew shop

Imperial Sweet Stout Tasting Notes (BJCP 2015)

Aroma

Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional.

Flavor

Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically earthy or floral.

Mouthfeel

Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.