Reminants of the Obelisk-Oat Malt Stout

All Grain Recipe

Submitted By: jrdatta (Shared)
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Batch Size: 5.25 galStyle: Oatmeal Stout (16B)
Boil Size: 6.97 galStyle Guide: BJCP 2015
Color: 38.6 SRMEquipment: EastEnder BIAG
Bitterness: 36.8 IBUsBoil Time: 60 min
Est OG: 1.043 (10.6° P)Mash Profile: BIAB, Medium Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
5.00 g Calcium Chloride (Mash 60 min) Misc 2
6 lbs Maris Otter (Crisp) (4.0 SRM) Grain 3
1 lbs Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 4
12.00 oz Black (Crisp) (680.0 SRM) Grain 5
12.00 oz Crystal, Dark (Simpsons) (90.0 SRM) Grain 6
1.00 oz Nugget [13.0%] - Boil 45 min Hops 7
1.00 items Whirlfloc Tablet (Boil 10 min) Misc 8
1.00 items Wort Chiller (Boil 10 min) Misc 9
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 10
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 11

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