Whalleys oatmeal stout

All Grain Recipe

Submitted By: robertplant (Shared)
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Batch Size: 6.08 galStyle: Oatmeal Stout (16B)
Boil Size: 7.10 galStyle Guide: BJCP 2015
Color: 26.8 SRMEquipment: robs
Bitterness: 32.1 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.25 gal Stoke tap (berts house) Water 1
9 lbs 7.68 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
14.11 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
14.11 oz Oats, Flaked (1.0 SRM) Grain 4
10.58 oz Chocolate Malt (350.0 SRM) Grain 5
7.05 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
7.05 oz Roasted Barley (300.0 SRM) Grain 7
2.12 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 8
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9

Notes

strike water was 74c - equalised at 64 so added a kettle of boiled water- strike water needs to be about 2 degrees higher than the software suggests heated 35 l of stike water equalised at 68/67 collected 25l into boil wort was 1040 @45 collected 22.4l at 1054 at 24c adjusted = 1056 tastes ace, nice sweetness but goood balanced bitterness fermemation was very fast - 36 hours done and mental - tested gravity 23/11/2018 was 1.016 and tasted nice (slight rubberey to watch) set back on yeast at 17c

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