Oatmeal Cream Double Stout (Dawson) 
All Grain Recipe
Submitted By: mirogster (Shared)
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| Brewer: HeartPumper | |
| Batch Size: 5.00 gal | Style: Oatmeal Stout (16B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 45.7 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 38.1 IBUs | Boil 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
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