Grist:
- Pale Ale – 67%
- Flaked Oats – 13%
- Crystal 40L – 8%
- Pale Chocolate Malt – 4%
- Roasted Barley – 4%
- Chocolate Malt – 4%
After primary fermentation I added two Madagascar Vanilla beans I had soaking in a wee bit of vodka since brew day. I let it sit another week or so before transferring to keg.
This time I decided I would try natural conditioning vs forced carbonation. I had some Belgian Dark Candi Syrup laying around so I added about 4oz of that into the keg before transferring from the fermenter. Conditioning took approximately two more weeks at cellar temperature.
In all it took 5 weeks for this brew to be ready to drink. I get hints of Vanilla but it’s not over powering. I think the Candi Syrup is adding a little bit of a vinous character. It could use more body and I’m not fond of the dry finish. It’s a decent beer. I’ll definitely drink it, but I’ll be changing the recipe when I brew my next Oatmeal Stout.