Toasted Oatmeal Porter

Partial Mash Recipe

Submitted By: danmouer (Shared)
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Brewer: Dan Mouer
Batch Size: 5.25 galStyle: English Porter (13C)
Boil Size: 7.00 galStyle Guide: BJCP 2015
Color: 24.9 SRMEquipment: 01d Dan's 8-gal pot BIAB
Bitterness: 30.7 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 5.1%Taste Rating: 0.0

Ingredients
Amount Name Type #
8.00 oz Oats, Flaked (1.0 SRM) Grain 1
8.00 oz Caramalt Malt - 35L (Bairds) (35.0 SRM) Grain 2
1 lbs Weyermann Munich 2 (9.0 SRM) Grain 3
12.00 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 4
8.00 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 5
4.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 6
1.00 oz Challenger [6.8%] - Boil 30 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1.00 oz East Kent Goldings (EKG) [6.1%] - Steep 30 min Hops 9
1.0 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 10
6 lbs Northern Brewer Maris Otter LME (4.5 SRM) Grain 11

Notes

Toasted rolled oats for 25 minutes at 350 F. The DME is a diastatic malt powder sold for baking.

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