Happy almost winter! This batch will be an oatmeal stout to test out HBC 472 as a dark beer flavor hop.

472 is a newer hop with some pretty unusual taste descriptors: wood, coconut, vanilla.

I got to try an IPA that was dry hopped with this a little while ago. It was definitely different. I didn’t really get the wood/vanilla but there were some coconut notes. It was a bit odd in IPA form but I thought it might make a good dark beer.

Recipe

Spread the oats out on a baking sheet and toast in a 300°F oven until they turn golden and start to smell good. About 30 minutes, but follow your nose.

Batch size:      5.5 gallons
Target OG:       1.051
Target FG:       1.015
Target ABV:      4.6%
Caluclated IBU:  ~30
Calculated SRM:  31.1

Grain bill:
7lb     US 2-Row             (63.6%)
1.75lb  Toasted flaked oats  (15.9%)
0.75lb  Chocolate Malt       (6.8%)
0.5lb   C80                  (4.5%)
0.5lb   Roasted Barley       (4.5%)
0.5lb   Victory              (4.5%)

Mash (Batch Sparge): 155°F @ 1.4 qts/lb

Hops:
0.3 oz  Columbus          @ 40 mintutes     (14.5 IBU)
1.25 oz HBC 472           @ 10 minutes      (12.4 IBU)
1.25 oz HBC 472           @ Short hop stand (~3 IBU)

Yeast:
Imperial Pub Ale A09

Notes

2020-11-29 - OG came in a little high 1.054. Going to leave it there.

Into fermentation fridge at 65°F

2020-12-05 - Kegged. Had airlock and temperature issues this week. The room the fermentation fridge was in got too cold, sucked the airlock dry. Screw 3pc airlocks. Replaced with double bubble.

Kegged to avoid any further oxygen issues. Going to let the keg condition warm for a while still

2020-12-11 - Into the kegerator. FG 1.015

2020-12-15 - First tasting. The aroma is nice, I think it’s mostly a mix of the dark grains and toasted oats. Flavor is a little heavy on roastiness but overall nice. I expect it to smooth out a bit as it conditions more. Mouthfeel is excellent, it’s a bit viscous but not too heavy. Great head retention too.

The hops are playing a supporting background role in both aroma and flavor. It’s hard to say if they are making special contributions, but at the very least they aren’t bad. This is a tasty stout.

I wouldn’t change much next time other that turning down the roastiness a bit.

2021-01-04 - This is fantastic blended with the rye barrel old ale at a ratio of about 70% stout, 30% old ale.