Oatmeal Stout # 2 
All Grain Recipe
Submitted By: greg7812 (Shared)
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| Brewer: Greg Cummines | |
| Batch Size: 10.00 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 11.42 gal | Style Guide: BJCP 2008 |
| Color: 30.0 SRM | Equipment: Single Tier 3 Keg System |
| Bitterness: 32.6 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.9° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.018 SG (4.5° P) | Fermentation: Ale, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 12.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 1 lbs 3.20 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 1 lbs 3.20 oz |
Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
4 |
| 14.40 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 12.80 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
6 |
| 4.00 oz |
Goldings, East Kent [4.6%] - Boil 60 min |
Hops |
7 |
| 1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
8 |
Notes
Oatmeal Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.90
Anticipated OG: 1.055 Plato: 13.47
Anticipated SRM: 35.3
Anticipated IBU: 36.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.042 SG 10.55 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.9 9.40 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.8 1.00 lbs. Flaked Oats America 1.033 2
5.8 0.75 lbs. Chocolate Malt America 1.029 350
5.8 0.75 lbs. Victory Malt America 1.034 28
3.9 0.50 lbs. Crystal 80L 1.033 80
3.9 0.50 lbs. Roasted Barley America 1.028 500
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.80 oz. Goldings - E.K. Pellet 5.00 36.1 60 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.90
Water Qts: 16.77 - Before Additional Infusions
Water Gal: 4.19 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 5.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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"The yeast is strong within you." K. Zainasheff This Recipe Has Not Been Rated
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