JB's Oatmeal Stout

Home

All Grain Recipe

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

Brewer: Brad Sullard
Batch Size: 5.00 gal	Style: Oatmeal Stout (13C)
Boil Size: 7.22 gal	Style Guide: BJCP 2008
Color: 45.2 SRM	Equipment: Brad's System
Bitterness: 24.4 IBUs	Boil Time: 60 min
Est OG: 1.064 (15.6° P)	Mash Profile: Single Infusion, Double batch sparge
Est FG: 1.022 SG (5.5° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
1 lbs 4.00 oz	Oats, Flaked (1.0 SRM)	Grain	2
1 lbs	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	3
1 lbs	Chocolate Malt (450.0 SRM)	Grain	4
1 lbs	Roasted Barley (300.0 SRM)	Grain	5
1.00 oz	Northern Brewer [7.0%] - Boil 60 min	Hops	6
1.00 tsp	Irish Moss (Boil 10 min)	Misc	7
1.0 pkgs	West Yorkshire Ale (Wyeast Labs #1469)	Yeast	8

Taste Notes

Pre-boil taste: very sweet, tasted like cereal milk and hints of chocolate 9.4.15: taste was sweet, medium bitter at side and back of tongue, light malty/oaty comes in late and some chocolately burnt on back of tongue at end.

Notes

Toated 8 oz of oats of a total 20 oz added to grist Mashed at 155: 2.5 vorlaf 1st batch at 170: 2 vorlaf 2nd at 170: 2 vorlaf Pre-boil volume: 8.2g Pre-boil gravity: 1.0154 (add 2 for temp: 80d), 13.5brix, 7.3% Boil was very slow to start and did not really get a hard steady boil. 11:00am was at 200d Boiled till 12:15p 1oz Northern Brewer added at 11:15 1 tsp of Irish Moss Post boil volume: 7.4g Post boil gravity: 1.056, 14 brix, 7.6% (at 75d) Fermentor volume: 5.8g Set out Wyeast pack overnight, smacked it at 7:30am Pitched it at 1:30pm Yeast prepped for 6 hours. Fermentor bubling after about 8 hours and going crazy the next day. 8.28.15 racked to secondary 5 gallon carboy and 1/2 gallon milk jug some airlock activity but not much 9.4.15 Gravity: Hydrometer at 1.019 (corrected to 1.02) Brix at 8.6: 4.7% Tested both containers, the same.

BeerSmith™ Recipe Cloud

The Official BeerSmith™ Recipe Sharing Site