Firestone Walker Brewing Co.’s Velvet Merlin clone
This seasonal oatmeal stout is named in honor of Firestone Walker’s Brewmaster Matt “Merlin” Brynildson, who earned the nickname because of his magical ability to rack up top honors at prestigious beer competitions. This is a rich beer, with dark chocolate and roasted coffee flavors. It boasts a truly creamy mouthfeel and dry finish.
Firestone Walker Brewing Co.’s Velvet Merlin clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.020
IBU = 29 SRM = 44 ABV = 5.6%
Ingredients
8.75 lb. (4 kg) Rahr Standard 2-Row malt
1 lb. 9 oz. (0.71 kg) flaked oats
1 lb. 9 oz. (0.71 kg) Briess roasted barley (300°L)
14 oz. (400 g) caramel malt (120°L)
5 oz. (140 g) Carapils malt
4 oz. (113 g) caramel malt (80°L)
4 oz. (113 g) Weyermann Carafa Special III malt
3.8 AAU Fuggle hops (60 mins.) (0.85 oz./24 g at 4.5% alpha acids)
3.8 AAU Fuggle hops (30 mins.) (0.85 oz./24 g at 4.5% alpha acids)
7 g calcium chloride (if using reverse osmosis water)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale) yeast
3/4 cup (150 g) dextrose (if priming)
Step by Step
Mash the grains (and calcium chloride) at 145°F (63°C) for 15 minutes. Raise the mash temperature to 155°F (68°C) and hold for 30 minutes. Raise the temperature to a mash out of 168°F (76°C). Mash out, vorlauf, and then sparge at 168°F (76°C). You should now have 6 gallons (23 L) of 1.051 SG wort.
Boil for 60 minutes, adding the hops at the times indicated. Chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 68°F (20°C) until final gravity is reached. Bottle or keg as usual.
Partial Mash Option: Substitute 5 pounds (2.27 kg) of golden liquid malt extract and 1.5 pounds (0.68 kg) of US 2-row pale malt in place of the Rahr Standard 2-Row malt in the all-grain recipe. Place the milled 2-row pale malt and flaked oats in a muslin bag and steep in 10 quarts (9.5 L) of 149°F (65°C) water for 45 minutes. Remove the grains and rinse with 1 gallon (3.8 L) of hot water. Add the remaining crushed grains in a separate muslin bag and steep an additional 15 minutes.
Add water to reach a volume of 5.4 gallons (20.4 L) and heat to boiling. Turn off the heat, add the liquid malt extract and optional calcium chloride, and stir until completely dissolved. Top up to obtain 6 gallons (23 L) of 1.051 SG wort. Boil for 60 minutes, adding hops according to the ingredients list. Follow the remaining portion of the all-grain recipe.
