This beer was brewed with fellow brewer Aidan for the Manuka Smoked Malt Showcase. We wanted a beer that wasn’t too roasty so the smoke flavour could come through. The name arose because my first mouthful of the beer (sampled at bottling time) reminded me very strongly of sheeps wool or lanolin. Aidan thought it was pretty funny (he didn’t get lanolin from the beer) and promptly named it “Black Sheep”.

Pre-Boil Gravity: 1.054 SG
Original Gravity: 1.057 SG
Final Gravity: 1.016 SG
ABV: 5.4%
IBU: 34 IBU
Colour: 72 EBC
BU:GU Ratio: 0.74

Mash water: 22L
Sparge water: 11L

Grain (total: 6.7kg):
Manuka Smoked Malt 2.300 kg (33.3%)
UK Maris Otter 2.3 kg (33.3%)
Uncle Toby’s Rolled Oats 550g (8.0%) – We toasted these until they smelled like popcorn
Biscuit Malt 355g (5.1%)
Chocolate Malt 300g (4.3%)
Aurora Malt 300g (4.3%) – to replace some of the malty flavour lost in the smoked malt
Dark Crystal Malt (75ºL) 275g (4.0%)
Roasted Barley 160 g (2.3%)
German Carafa Special II 160g (2.3%) – replaced some of the roasted barley to let more smoke flavour through

Hops:
21g Pacific Jade 13% (35 IBU) @ 60min

Mash at 68°C for 60 mins.

Sparge and boil for 60 mins

Ferment at 20°C with Mangrove Jack’s M07 (British Ale). Use Marshall Schott’s Ale schedule on your upgraded STC-1000, or give it a week or so.

We based this recipe on the one from Jamil Zainasheff’s excellent book Brewing Classic Styles.

2 Responses to ““Black Sheep” Smoked Oatmeal Stout”

  1. Alex and Rod

    Hello Bro.

    Have just bought a Grainfather and made a few brews. Very good stuff. .Enjoying your site, great recipes.
    With the grain bill in your stout recipes are you adding the darker roasted malts at the same time as the pale malts or are you adding them near the end of the mash?

    Cheers

    Reply
    • Karl

      I tend to just chuck them all in together. I have added them late in the mash, but it gets a bit fiddly with the Grainfather.

      Reply

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