Oatsy Dry Stout 
All Grain Recipe
Submitted By: miccullen (Shared)
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| Brewer: Mike Collins | |
| Batch Size: 5.25 gal | Style: Dry Stout (13A) |
| Boil Size: 7.24 gal | Style Guide: BJCP 2008 |
| Color: 33.6 SRM | Equipment: Mike's Brewhouse |
| Bitterness: 29.4 IBUs | Boil Time: 60 min |
| Est OG: 1.040 (10.0° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
| ABV: 3.7% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Spokane Valley, WA |
Water |
1 |
| 5.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 5.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 5 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
4 |
| 2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 1 lbs |
Black Barley (Stout) (550.0 SRM) |
Grain |
6 |
| 2.00 oz |
Goldings, Domestic [4.0%] - Boil 60 min |
Hops |
7 |
| 0.50 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
8 |
| 1.0 pkgs |
SafBrew Ale (DCL/Fermentis #S-33) |
Yeast |
9 |
Notes
5 grams each calcium chloride and gypsum in mash, water Spokane valley carbon filtered with 1 tablet campden. 5.25 gallons into carboy @1.040, aerated 1 minute with pure O2' pitched 1 pack s-33 direct no rehydration. 10:00 am to 2:45 pm. First brew of 2016.This Recipe Has Not Been Rated
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