Old Dominion Brewing Co.’s Oak Barrel Stout clone
Old Dominion Brewing Co.’s Oak Barrel Stout clone
(5 gallon/19 L, all-grain) OG = 1.056 FG = 1.017 IBU = 52 SRM = 61 ABV = 5.1% Ingredients 8 lbs. 1 oz. (3.66 kg) 2-row pale malt 6.5 oz. (0.19 kg) Carapils® malt 15 oz. (0.43 kg) Munich malt 10 oz. (0.28 kg) crystal malt (40 °L) 6 oz. (0.17 kg) rauchmalz 6.5 oz. (0.19 kg) wheat malt 10 oz. (0.28 kg) chocolate malt 12 oz. (0.34 kg) roasted barley (500 °L) 13 AAU Perle hops (60 min.) (1.9 oz./53 g of 7% alpha acids) 8 AAU Willamette hops (5 min.) (1.6 oz./45 g of 5% alpha acids) Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast 1.5 vanilla beans, split 2.5 oz. (71 g) oak cubes 0.75 cups corn sugar (for priming) Step by Step Mash at 154 °F (68 °C). Boil for 90 minutes. Ferment at 66 °F (19 °C). Add vanilla beans (sliced down center) and oak cubes in secondary.Dominion Oak Brewing Co.’s Barrel Stout clone
(5 gallon/19 L, partial mash) OG = 1.056 FG = 1.017 IBU = 52 SRM = 61 ABV = 5.1% Ingredients 0.66 lbs. (0.30 kg) Briess light dried malt extract 4.13 lbs. (1.87 kg) pale liquid malt extract (late addition) 1.0 lb. (0.45 kg) 2-row pale malt 6.5 oz. (0.19 kg) Carapils® malt 15 oz. (0.43 kg) Munich malt 10 oz. (0.28 kg) crystal malt (40 °L) 6 oz. (0.17 kg) rauchmalz 6.5 oz. (0.19 kg) wheat malt 10 oz. (0.28 kg) chocolate malt 12 oz. (0.34 kg) roasted barley (500 °L) 13 AAU Perle hops (60 min.) (1.9 oz./53 g of 7% alpha acids) 8 AAU Willamette hops (5 min.) (1.6 oz./45 g of 5% alpha acids) Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast 1.5 vanilla beans, split 2.5 oz. (71 g) oak cubes 0.75 cups corn sugar (if priming) Step by Step In your brewpot, heat 7.66 qts. (7.2 L) of water to 165 °F (74 °C). Place crushed grains in a steeping bag and steep 154 °F (68 °C) for 45 minutes. Check temperature every 10 minutes and heat steeping water to 159 °F (71 °C) if it falls below 154 °F (68 °C). Heat 5.75 qts. (5.4 L) of rinse water to 170 °Ï (77 °C) in a separate pot. Rinse grains and heat “grain tea” (wort) — of which you’ll have about 12.6 qts. (12.0 L) — to a boil. Add dried malt extract and hops and boil for 60 minutes. Add liquid malt extract with 15 minutes remaining. Cool wort, transfer to fermenter and top up to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 66 °F (19 °C). Add vanilla beans (sliced down center) and oak cubes in secondary. Thanks to Old Dominion for the information used to formulate this clone.
