Oatmeal Stout

All Grain Recipe

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

Brewer: Alex
Batch Size: 5.00 galStyle: Oatmeal Stout (13C)
Boil Size: 6.53 galStyle Guide: BJCP 2008
Color: 30.3 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 33.7 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Single Stage
ABV: 5.7%Taste Rating: 40.0

Ingredients
Amount Name Type #
8.18 gal Halifax to Stout Water 1
15.54 g Calcium Chloride (Mash 60 min) Misc 2
4.52 g Salt (Mash 60 min) Misc 3
2.88 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
2.10 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
1.22 g Chalk (Mash 60 min) Misc 6
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 7
1 lbs 8.69 oz Oats, Flaked (1.0 SRM) Grain 8
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9
8.82 oz Chocolate Malt (350.0 SRM) Grain 10
8.82 oz Roasted Barley (300.0 SRM) Grain 11
2.12 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 12
1.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 13

This Recipe Has Not Been Rated

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