Oatmeal Cream Double Stout (Dawson)

All Grain Recipe

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

Brewer: HeartPumper
Batch Size: 5.00 galStyle: Oatmeal Stout (16B)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 45.7 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 38.1 IBUsBoil Time: 60 min
Est OG: 1.072 (17.4° P)Mash Profile: Single Infusion, Medium Body, Mash Out
Est FG: 1.025 SG (6.3° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Oats, Flaked (1.0 SRM) Grain 2
13.97 oz Pale Chocolate Malt (300.0 SRM) Grain 3
13.97 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 4
10.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
1 lbs Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 6
1.00 oz Nugget [13.0%] - Boil 60 min Hops 7
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 8

Notes

Mashmaker/The Growler recipe by one and only M. Dawson. https://growlermag.com/homebrew-recipe-oatmeal-cream-double-stout/ OG 1.072; IBU 35-40; SRM 42; ABV 7.5% Mash @ 154-156°F for 60-90 min. Roasted/black malts at mashout (optional!). Boil 60 min. Hops 0.75-1 oz Nugget or Horizon (etc.) 1 lbs lactose at flameout, good stir to dissolve! 2 stage fermentation (optional - recommended): ~14 days primary @ 65-70°F (last 3-4 days diacetyl rest @70°F). 1-3 weeks secondary. Good base for aging or optional addictives: cherries, cocoa nibs, coffee/vanilla beans, oak, Brettanomyces etc.

This Recipe Has Not Been Rated

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