078 - Oreo Stout

All Grain Recipe

Submitted By: mdma (Shared)
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Brewer: Mat
Batch Size: 12.00 galStyle: Oatmeal Stout (16C)
Boil Size: 15.82 galStyle Guide: BJCP 1999
Color: 35.4 SRMEquipment: Electric Brewery
Bitterness: 37.6 IBUsBoil Time: 90 min
Est OG: 1.058 (14.3° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: My Aging Profile
ABV: 5.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
7 lbs 7.93 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
3 lbs 8.44 oz Munich Malt Dark (12.7 SRM) Grain 2
2 lbs 10.33 oz Barley, Flaked (1.7 SRM) Grain 3
2 lbs 10.33 oz Oats, Flaked (1.0 SRM) Grain 4
2 lbs 3.27 oz Munich Malt - 5L (6.0 SRM) Grain 5
1 lbs 8.69 oz Carafa I (light choc/coffee) (337.0 SRM) Grain 6
1 lbs 1.64 oz Roasted corn (355.3 SRM) Grain 7
15.17 oz Caraaroma (130.0 SRM) Grain 8
7.76 oz Caramel/Crystal Malt - 90L (89.8 SRM) Grain 9
7.05 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10
1.76 oz Black (Patent) Malt (500.0 SRM) Grain 11
1.76 oz Chinook [12.0%] - First Wort Hops 12
0.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 13
2.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 14

Taste Notes

If you have soft water, you'll definitely need to adjust the mash - just focus on pH - mineral profile for taste is less significant, although 9g of both sulphates and chlorides are in the ballpark for flavor. Lactose set a 0g so you can add as to taste at packaging.

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