SK's Oatmeal Stout

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Brewer: Scott Keller
Batch Size: 5.50 galStyle: Oatmeal Stout (13C)
Boil Size: 6.98 galStyle Guide: BJCP 2008
Color: 31.1 SRMEquipment: Bader All Grain Classroom
Bitterness: 35.7 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: All Grain Class
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3
1 lbs White Wheat Malt (2.4 SRM) Grain 4
8.00 oz Chocolate Malt (350.0 SRM) Grain 5
8.00 oz Midnight Wheat (550.0 SRM) Grain 6
1.50 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
1.00 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 8
1 pkgs Imperial Darkness (White Labs #A10) Yeast 9

Notes

Origonal Yease = Wyeast 1581 Belgian Stout.