Oakheart Rum Stout

Partial Mash Recipe

Submitted By: wastead (Shared)
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Brewer: Gus
Batch Size: 4.50 galStyle: Imperial Stout (13F)
Boil Size: 3.93 galStyle Guide: BJCP 2008
Color: 37.5 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 83.1 IBUsBoil Time: 60 min
Est OG: 1.094 (22.5° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.021 SG (5.2° P)Fermentation: Ale, Two Stage
ABV: 9.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Chocolate Malt (450.0 SRM) Grain 1
1 lbs Special Roast (50.0 SRM) Grain 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.00 oz Carared (20.0 SRM) Grain 4
9 lbs 8.00 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 5
2.50 oz Centennial [8.7%] - Boil 90 min Hops 6
2.00 oz Sterling [7.3%] - Boil 90 min Hops 7
1.00 tsp Irish Moss (Boil 10 min) Misc 8
1.00 oz Mt. Hood [6.1%] - Boil 10 min Hops 9
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
1.00 oz Oak Chips (Secondary 7 days) Misc 11

Notes

Oak Chips (1oz) soaked in Meyers Dark Rum beginning on brewing day. to be added to secondary fermenter.