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Home » Recipes » 2005 September - Shop Brew - Haarlem Oat Bock Bier
2005 September - Shop Brew - Haarlem Oat Bock Bier
Style:    Experimental/Historical Beer
Brewed by:    Drew Beechum, Rick Burnside, Steve Cook, Bob Hawkins, Harold Donnelly, Sergei et al
Batch Size:    30 Gallons
Boil Time:    60 Minutes
Estimated OG    1.075
Actual OG    1.067
Est. IBU    29.5 IBUs
Efficency    67%
Est. Color    5.9 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Oat Malt Thomas Fawcett 43.0 lbs 49.1%
Pilsner Dingemans 22.0 lbs 25.1%
Munich Malt Weyermann 7.5 lbs 8.6%
Rye Malt Briess 7.5 lbs 8.6%
Wheat Malt Weyermann 7.5 lbs 8.6%
Hops
Name Form Alpha Amount Time
Perle Pellet 5.7% 3.75 oz 60
Hallertauer Tradition Pellet 6% 3.0 oz 40
Spalter Select Pellet 4.8% 3.50 oz 20
Styrian Goldings Pellet 4.0% 3.0 oz 5
Yeast
Man. Code Name Type Amount (Starter)
Wyeast 3382 Dutch Castle (Kasteel) Ale 1.0 Gallons
Mash Schedule
Step Rest Temp Rest Time Heat Water
Acid Rest 109 F 30 minutes Infusion 26G @ 115
Protein Rest 122 F 30 minutes HERMS
Sac. Rest 154 F 45 minutes HERMS
Mash Out 168 F 10 minutes HERMS
Sparge 169 F
Extras
2 TBSP Yeast Nutrient (Super Superfood)
2 Whirlfloc
Notes

A beautiful proto-fall day, Peter Sheppard making a major lunch of a Chorizo and Black Bean Tortas, a little music and a wonderful try at a new beer experiment. Gregg Van Citters gifted the club his historical Haarlem Bokbier. Made with a malt bill comprised two-thirds (67%) of the grains that scare most brewers: Oat Malt, Rye Malt and Wheat Malt.

Also showing up was the earlier version of this beer, as brewed by Mr. Van Citters. The end result winds up a spicy, chewy, slightly darker version of a tripel. The oat malt, an ingredient that we had shipped in from North Country Malt, is an odd rare bird of a grain. The malt carries a nuttier version of the round, fatty chewy character that folks call for in oats.

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