Selin’s Grove Brewing Shade Mountain Stout clone
Selin’s Grove Brewing Shade Mountain Stout clone
(5 gallons/19 L, extract with grains)
OG = 1.054 FG = 1.015
IBU = 33 SRM = 39 ABV = 5.1%
Ingredients
3.3 lbs. (1.5 kg) Briess light, unhopped, malt extract
1.5 lbs. (.68 kg) light dried malt extract
5 oz. (.14 kg) crystal malt (60 °L)
7 oz. (.19 kg) chocolate malt (350 °L)
13 oz. (.36 kg) roast barley (450 °L)
1 lb.10 oz. (0.73 kg) flaked oats
11 oz. (.31 kg) crystal malt (20 °L)
3 oz. (85 g) Carapils® malt
9.9 AAU Challenger pellet hops (1.2 oz./34 g of 8.25% alpha acid) (60 min.)
1⁄2 tsp. yeast nutrient (last 15 minutes of the boil)
White Labs WLP 013 (London Ale) or Wyeast 1028 (London Ale) yeast
0.75 cup (150g) of corn sugar for priming (if bottling)
Step by Step
Steep the crushed grain in 1.5 gallons (5.6 L) of water at 156 ºF (69 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dry malt extracts and bring to a boil. While boiling, add the hops, yeast nutrient as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).
Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete.
Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks.
All-grain option
This is a single step infusion mash using 8 lbs. (3.6 kg) of 2-row pale malt to replace the malt extracts. Mix the crushed grains with 3.75 gallons (14 L) of 172 °F (78 °C) water to stabilize at 156 ºF (69 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes.
Reduce the 60-minute hop addition to 1 oz. (28 g) Challenger hop pellets to allow for the higher utilization factor of a full wort boil.
The remainder of this recipe and procedures are the same as the extract with grain recipe.
Written by Marc Martin
Shade Mountain Stout, which is 100% organic, definitely meets the style guidelines for a true oatmeal stout. The aroma exhibits roasted grain characters followed by coffee and chocolate notes. A rich, light brown head tops the nearly opaque liquid and holds all the way to the bottom of the glass. The flavor exhibits a smooth roast grainy profile combined with chocolate and a slight nuttiness. The high percentage of oats contributes to a full bodied mouthfeel and silky smoothness. A higher temperature and somewhat thick mash produces a slightly sweet finish. The one hop addition serves to be just enough to balance the residual sugars.
