Tried something new with my beers. I brewed up a Strong Oatmeal Stout then sourmashed the spent grains for a second beer. I put the blowoff from the Oatmeal Stout into one port of my carboy cap on the sour beer and let the krauzen transfer at will in hopes that it would kick off the second beer. I knew it succeeded when I came downstairs to find the airlock on the sour beer full of krausen. So not only did the Oatmeal Stout provide the grains for the second beer, the leftover hops from the packets, the extra oatmeal from the package, but it also provided the yeasties! Not bad for $2 extra in ingredients. And because my sour beers are typically 48 hours after the first beer, this method could be used for most of them.
So if you are keeping tracked, in the sour beer we have Partigyle, sour mash, and top cropping.
Strong Oatmeal Stout recipe
- 10# 2-row
- 2# toasted oats
- 1/2# chocolate malt
- 1/2# roasted barley
- 1.5 oz East Kent Goldings 5% @ go minutes
- 0.75 oz Fuggles 4.5% @ 20 minutes
- 90 minute mash @152F
- 90 minute boil
- London Ale yeast
- OG 1.075
Sour Beer recipe
- Oatmeal stout mash
- 1# Maris Otter
- 1/2# oatmeal
- ~.25 gallons Oatmeal Stout wort
- 0.25 oz Fuggles 4.5% @60 minutes
- 0.50 oz East Kent Goldings 5% @60 minutes
- OG 1.022
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