GE Maple Oatmeal Cookie Stout

All Grain Recipe

Submitted By: CoryL (Shared)
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Batch Size: 5.20 galStyle: American Stout (13E)
Boil Size: 6.23 galStyle Guide: BJCP 2008
Color: 70.5 SRMEquipment: Grainfather Adjusted >16lbs
Bitterness: 58.2 IBUsBoil Time: 75 min
Est OG: 1.103 (24.4° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.029 SG (7.3° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
1 lbs Chocolate Malt (350.0 SRM) Grain 5
1 lbs Chocolate Rye Malt (250.0 SRM) Grain 6
1 lbs Roasted Barley (300.0 SRM) Grain 7
1 lbs 10.40 oz Maple Syrup [Boil] (35.0 SRM) Sugar 8
1 lbs Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 9
1.00 oz Hallertau [4.5%] - Boil 75 min Hops 10
1.00 oz Nugget [13.0%] - Boil 60 min Hops 11
1.00 oz Dr. Rudi [11.0%] - Boil 30 min Hops 12
1.00 oz Hallertau [4.5%] - Boil 1 min Hops 13
2.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 14

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