Stout - Brewing Classic Styles Book

All Grain Recipe

Submitted By: witc9336 (Shared)
Members can download and share recipes

Brewer: Mike Witcher
Batch Size: 12.00 galStyle: Oatmeal Stout (16B)
Boil Size: 14.01 galStyle Guide: BJCP 2015
Color: 33.4 SRMEquipment: Rodney’s
Bitterness: 34.1 IBUsBoil Time: 60 min
Est OG: 1.069 (16.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Single Stage
ABV: 8.0%Taste Rating: 0.0

Ingredients
Amount Name Type #
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 3
1 lbs 8.00 oz Victory Malt (25.0 SRM) Grain 4
1 lbs Black Barley (Stout) (500.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 7
2 lbs Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 8
5.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
6.50 tsp Yeast Nutrient (Boil 10 min) Misc 11
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 12
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 13
10.00 oz Dunkin’ Donuts coffee (Secondary 7 days) Misc 14

Notes

Take first wort runnings and heat back to sparge temp 168, then sparge with wort water

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine