All Grain Recipe

Submitted By: gamer (Shared)
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Batch Size: 5.00 galStyle: Oatmeal Stout (13C)
Boil Size: 6.53 galStyle Guide: BJCP 2008
Color: 27.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 33.3 IBUsBoil Time: 60 min
Est OG: 1.061 (15.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.019 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Amount Name Type #
8 lbs Maris Otter Malt (Muntons) (3.0 SRM) Grain 1
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3
8.00 oz Caramel Malt - 60L 2-Row (Cargill) (60.0 SRM) Grain 4
8.00 oz Chocolate Malt (350.0 SRM) Grain 5
6.02 oz Roasted Barley (300.0 SRM) Grain 6
4.00 oz Special B Malt (180.0 SRM) Grain 7
0.75 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 8
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 9

Taste Notes

flaked rolled oats - toasted 325 turning every 15 2ndary fermentation - rack onto 2lbs of toasted cocunut


Damn, tasted good going into fermenter... may have a winner mash boil going by numbers of pot and cooler, using grainfather showed numbers way off.. added grain at 166 degree for a 90minute mash. Adding grains dropped temp to 158.. trying for 154.. 10 minutes to cool down ato 154. Stirring every 15 minutes. man, it's looking more brown than black.. cooler holds better temp, MB appears to have a range before heater cuts on, also a 4 degree 151-154 difference in mash got 7 gallons took 1 gallon and boiled it into extract seperate 6s0 minute boil 5.8 gallon before fermenter put wort in fermenter around 90@ and let fermenter cool it down to 78 before adding yeast. flashlight is perfect for seeing kettle markings while brewing 1.046 sg 9brix 8/31 = 1.029

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