Carriage House Toasted Stout

All Grain Recipe

Submitted By: mjaadland (Shared)
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Brewer: M.J. Aadland
Batch Size: 5.00 galStyle: Oatmeal Stout (13C)
Boil Size: 6.48 galStyle Guide: BJCP 2008
Color: 33.6 SRMEquipment: Matt's Equipment
Bitterness: 30.0 IBUsBoil Time: 60 min
Est OG: 1.062 (15.1° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.018 SG (4.5° P)Fermentation: My Aging Profile
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
3 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Oats, Flaked (1.0 SRM) Grain 3
14.56 oz Chocolate Malt (350.0 SRM) Grain 4
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
10.56 oz Toasted Malt (27.0 SRM) Grain 6
7.20 oz Roasted Barley (300.0 SRM) Grain 7
1.90 oz East Kent [5.0%] - Boil 60 min Hops 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 10

Notes

Step by Step Spread the flaked oats out on a cookie sheet and toast them in the oven around 300 °F (149 °C) until they begin to slightly color up and give off a nutty oatmeal cookie character. Mill all of the grains together and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and a gravity of 1.046 (11.5 °P). The total wort boil time is 60 minutes. Add the hops once the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes