Dibbs Oatmeal Stout

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 6.97 galStyle Guide: BJCP 2008
Color: 52.6 SRMEquipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 78.8 IBUsBoil Time: 60 min
Est OG: 1.077 (18.7° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.024 SG (6.1° P)Fermentation: Ale, Single Stage
ABV: 7.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
0.50 oz Burton Water Salts (Mash 60 min) Misc 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
9 lbs 8.00 oz Maris Otter (Crisp) (4.0 SRM) Grain 3
1 lbs 12.00 oz Chocolate Malt (350.0 SRM) Grain 4
1 lbs 12.00 oz Crystal 150, 2-Row, (Great Western) (150.0 SRM) Grain 5
1 lbs 12.00 oz Oats, Flaked (1.0 SRM) Grain 6
4.00 oz Roasted Barley (300.0 SRM) Grain 7
1.00 oz Centennial [10.0%] - First Wort Hops 8
1.00 oz Centennial [10.0%] - Boil 60 min Hops 9
0.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Centennial [10.0%] - Boil 0 min Hops 12
1 pkgs British Ale (White Labs #WLP005) Yeast 13
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 14

Taste Notes

Sweet, malty, roasted malt, coffee, wiht a bitter hop finish.

Notes

Added xtra .5 gallon of mash water and reduced sparge water. Cooked 1 lb 12 oz Old Fashion Oats in 16 cups of water and added to the mash. Gravity ended up low, partial due to excess water in mash. grain milled at .049 inch setting, might try changing that for next brew to a smaller gap.