Kroghs Oatmeal Cream Stout

All Grain Recipe

Submitted By: Krogh (Shared)
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Brewer: Krogh
Batch Size: 6.08 galStyle: Sweet Stout (13B)
Boil Size: 6.82 galStyle Guide: BJCP 2008
Color: 33.4 SRMEquipment: Min elgryde
Bitterness: 26.7 IBUsBoil Time: 60 min
Est OG: 1.046 (11.5° P)Mash Profile: BIAB, Full Body
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Single Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 2.77 oz Pale Malt (Weyermann) (3.3 SRM) Grain 1
15.87 oz Roasted Barley (507.6 SRM) Grain 2
14.11 oz Melanoidin (Weyermann) (30.0 SRM) Grain 3
14.11 oz Oats, Flaked (1.0 SRM) Grain 4
10.58 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5
1 lbs 1.64 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 6
1.23 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
0.71 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 8
1.0 pkgs California Ale (White Labs #WLP001) Yeast 9

Notes

skal gære ved 16 grader. ved slut gæring hæves til 20 grader for diacetyl rest i 2-3 dage. sænkes igen til 15 grader og lad stå i 2 uger før det hældes på fustage

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