Cinnamon Chocolate Oatmeal Stout

Brewer: Ted White
Batch Size: 6.00 gal	Style: Oatmeal Stout (13C)
Boil Size: 7.00 gal	Style Guide: BJCP 2008
Color: 39.9 SRM	Equipment: My Equipment
Bitterness: 29.6 IBUs	Boil Time: 60 min
Est OG: 1.094 (22.5° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.026 SG (6.7° P)	Fermentation: Ale, Two Stage
ABV: 9.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	1
17 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
2 lbs	Oats, Flaked (Briess) (1.4 SRM)	Grain	3
1 lbs 8.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	4
1 lbs	Chocolate (Briess) (350.0 SRM)	Grain	5
8.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	6
4.00 oz	Black Barley (Briess) (500.0 SRM)	Grain	7
1.00 oz	Willamette [5.5%] - Boil 60 min	Hops	8
2.00 oz	Willamette [5.5%] - Boil 20 min	Hops	9
1.00 oz	Willamette [5.5%] - Boil 5 min	Hops	10
3.00 items	Cinnamon Stick (Boil 5 min)	Misc	11
1.0 pkgs	Nottingham (Danstar #-)	Yeast	12
10.00 oz	Cocao Nibs (Secondary 7 days)	Misc	13
6.00 items	Cinnamon Stick (Secondary 7 days)	Misc	14

BeerSmith™ Recipes and Web Editor