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Schoolhouse Dulche De Luchador Stout Motley Brewers

Dulce de Luchador


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

Description

Imperial Oatmeal Pastry Stout


Ingredients

Scale

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


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

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