Imperial Oatmeal Stout

All Grain Recipe

Submitted By: wyzazz (Shared)
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Brewer: Danny R. Wyszynski
Batch Size: 6.00 galStyle: American Stout (13E)
Boil Size: 8.51 galStyle Guide: BJCP 2008
Color: 61.4 SRMEquipment: 5500W Electric Keggle
Bitterness: 43.3 IBUsBoil Time: 90 min
Est OG: 1.075 (18.3° P)Mash Profile: BIAB, Medium Body
Est FG: 1.018 SG (4.6° P)Fermentation: My Aging Profile
ABV: 7.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
10.00 gal Distilled Water Water 1
1.00 tsp Calcium Chloride (Mash 90 min) Misc 2
0.47 tsp Phosphoric Acid 10% (Mash 90 min) Misc 3
11 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 4
1 lbs 12.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 5
1 lbs 12.00 oz Chocolate (Crisp) (630.0 SRM) Grain 6
1 lbs 12.00 oz Oats, Flaked (Briess) (1.4 SRM) Grain 7
3.99 oz Roasted Barley (Briess) (300.0 SRM) Grain 8
3.00 oz Cascade [5.0%] - Boil 60 min Hops 9
1.00 oz Cascade [5.0%] - Boil 0 min Hops 10
2 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 11

Notes

Going to pitch a 2 qt starter (decanted and chilled) then re-started on the brewday with another quart of wort of US-05 slurry from a batch about 2 months old. I'll hit this with 30 seconds of O2 and let it go at 64 for 4-5 days then let it rise to 68-70. Used PH5.2 in the mash. Accidentally pitched the starter in to the Arrogant Bastard Clone along with the rehydrated S-04, so I tossed 1 pack of S-04 directly in to the fermenter. It's underpitched but hopefully it will turn out well.