Aye, It's Delicious, But That's No How Y' Make Stout

All Grain Recipe

Submitted By: Nickvd13 (Shared)
Members can download and share recipes

Brewer: Nick & Chris
Batch Size: 11.62 galStyle: Oatmeal Stout (13C)
Boil Size: 15.85 galStyle Guide: BJCP 2008
Color: 39.7 SRMEquipment: HERMS Double Batch 45L - All Grain
Bitterness: 38.4 IBUsBoil Time: 90 min
Est OG: 1.051 (12.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Single Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 g Chalk (Mash 60 min) Misc 1
14.11 oz Gladfield Medium Crystal Malt (56.3 SRM) Grain 2
2 lbs 3.27 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs 1.64 oz Gladfield Roast Barley (710.7 SRM) Grain 4
14.11 oz Gladfield Dark Chocolate Malt (659.9 SRM) Grain 5
18 lbs 11.83 oz Pale Malt, Maris Otter (3.0 SRM) Grain 6
7.05 oz Gladfield Brown Malt (90.4 SRM) Grain 7
1.18 oz Challenger [8.0%] - First Wort Hops 8
0.55 oz Goldings, East Kent [6.4%] - First Wort Hops 9
0.35 oz Summit [14.2%] - First Wort Hops 10
2 pkgs British Ale (Mangrove Jacks #M07) Yeast 11

Notes

07 June 2014 HLT: 76C Mash rest: 11.30 Mash temp: 66C, even with v hot addition of nearly boiling water - maxed out mash tun. Too much grain? Very thick mash. Mash pH: 5.24 First runnings pH: 5.34 SG at start of boil: 1.049 OG with hydro: 1.051 Rehydrated 2 packs dry MJ British Ale M07 at midnight into 19.5C wort. 12 hours later, looks like fermentation but minimal airlock activity. Tighten fermenter lid. 09/06 Strong fermentation. Lots of airlock bubbles. Strong fermentation aroma of dark fruit.