MG Prairie Oatmeal Stout

All Grain Recipe

Submitted By: basild (Shared)
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Brewer: Basil D
Batch Size: 5.94 galStyle: Oatmeal Stout (13C)
Boil Size: 7.36 galStyle Guide: BJCP 2008
Color: 34.7 SRMEquipment: Basil's AG setup
Bitterness: 34.6 IBUsBoil Time: 75 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 35.0

Ingredients
Amount Name Type #
10.57 gal Le Mesnil Germain Water 1
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.00 g Salt (Mash 60 min) Misc 4
8.82 oz Rice Hulls (0.0 SRM) Adjunct 5
8 lbs 4.28 oz Pale Malt (2 Row) US (1.8 SRM) Grain 6
1 lbs 10.46 oz Oats, Malted (1.0 SRM) Grain 7
1 lbs 1.64 oz Caramel/Crystal Malt - 100L (101.5 SRM) Grain 8
8.82 oz Barley, Flaked (1.7 SRM) Grain 9
8.82 oz Biscuit Malt (27.9 SRM) Grain 10
8.82 oz Black (Patent) Malt (500.0 SRM) Grain 11
8.82 oz Chocolate Malt (350.0 SRM) Grain 12
8.82 oz Oats, Flaked (1.3 SRM) Grain 13
7.05 oz Cara-Pils/Dextrine (1.5 SRM) Grain 14
1.76 oz Roasted Barley (300.0 SRM) Grain 15
1.06 oz Goldings, East Kent [5.7%] - Boil 60 min Hops 16
1.41 oz Goldings, East Kent [5.7%] - Boil 30 min Hops 17
0.53 oz Fuggles [5.5%] - Boil 15 min Hops 18
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 19

Notes

Can add baking soda to bring pH back up to 5.2-5.4 range during mash as dark malts tend to lower the pH. Roast oats in oven at 300 deg F for 30 min