NB Oatmeal Stout - Wicked Ash 
(1 ratings)
All Grain Recipe
Submitted By: jamminjimi (Shared)
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| Brewer: Jim Phillips | |
| Batch Size: 5.00 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 30.1 SRM | Equipment: All Grain - Standard 5 Gal/19l Batch - Cooler |
| Bitterness: 24.9 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.4° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 4.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 13.45 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 0.84 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 8.42 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 8.42 oz |
Chocolate Malt (450.0 SRM) |
Grain |
4 |
| 8.42 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 1.24 oz |
Glacier [5.8%] - Boil 60 min |
Hops |
6 |
| 1.0 pkgs |
Omega British Ale (Omega #Omega British Ale) |
Yeast |
7 |
Notes
Our First place and best in competition brew! Seneca Lake Brewery February 2019
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 153° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1 oz. Glacier (60 min)
Irish moss for clarity
- 1–2 weeks primary; 1–2 weeks secondary;
2 weeks bottle conditioning
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by jamminjimi