Whalleys oatmeal stout
All Grain Recipe
Submitted By: robertplant (Shared)
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Batch Size: 6.08 gal | Style: Oatmeal Stout (16B) |
Boil Size: 7.10 gal | Style Guide: BJCP 2015 |
Color: 26.8 SRM | Equipment: robs |
Bitterness: 32.1 IBUs | Boil 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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