Smoked Oatmeal Stout

All Grain Recipe

Submitted By: Mattox (Shared)
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Brewer: Chris & Karen
Batch Size: 5.00 galStyle: Oatmeal Stout (13C)
Boil Size: 8.01 galStyle Guide: BJCP 2008
Color: 29.8 SRMEquipment: Chris' 15 gal
Bitterness: 40.4 IBUsBoil Time: 60 min
Est OG: 1.072 (17.6° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Single Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.50 tsp Baking Soda (Mash 90 min) Misc 1
0.50 tsp Chalk (Mash 90 min) Misc 2
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
2 lbs 8.00 oz Smoked Malt (9.0 SRM) Grain 4
1 lbs 3.20 oz Oats, Flaked (1.0 SRM) Grain 5
12.00 oz Chocolate Malt (350.0 SRM) Grain 6
12.00 oz Victory Malt (25.0 SRM) Grain 7
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8
8.00 oz Roasted Barley (300.0 SRM) Grain 9
1.50 oz Fuggles [4.5%] - Boil 60 min Hops 10
1.00 oz Hallertau [4.5%] - Boil 60 min Hops 11
0.75 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 12
1.25 tsp Irish Moss (Boil 15 min) Misc 13
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 14

Notes

Brewing Classic Styles: page 169 Add 1 teaspoon of baking soda and chalk to initial the mash water. Ferment in Primary at 68 °F before bottling. Age for 30 days after bottling. *** The recipe only called for 3.6 oz KG hops but the store was out so I added .5 oz noble.

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