Oatmeal Porter

All Grain Recipe

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

Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 25.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 33.5 IBUsBoil Time: 60 min
Est OG: 1.063 (15.3° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
4.00 oz Chocolate Malt (350.0 SRM) Grain 6
3.04 oz Midnight wheat (500.0 SRM) Grain 7
3.00 oz Black (Patent) Malt (500.0 SRM) Grain 8
0.50 oz Chinook [13.0%] - Boil 60 min Hops 9
0.75 oz Willamette [5.5%] - Boil 30 min Hops 10
0.50 oz Cascade [5.5%] - Boil 10 min Hops 11
1.0 pkgs California Ale (White Labs #WLP001) Yeast 12

Notes

1. Cold Brew day - @ 32 at start; 37 at finish 2. No gypsum or whirfloc 3. Mash in water target 156 - ended up 150 (used a 1.5L pitcher x 10 to add water - ?maybe lost temp there?) Added 3L (2 pitchers) of 200F water - for a final temp of 155.2F 4. Nut loose on falsebottom - had to transfer to brew kettle - tighten nut - then restart 5. Vorlaf x 5 6. Slow start to sparge to prevent sticking. Did not stick. 4.5gallons at end of 1 hour - then increased speed - collected 6 gallons + 7. Had to hit the HLT with heat every 5 min or so due to cold 8. Transferred/aerated - passed 3 times 9. minimal traube on transfer 10. Plastic fermentor 11. No yeast nutrient Measured TG 6 brix - 24 Improvements -------------------------------------------------- 1. Check all equipment 2. Measure out exact volume for MASH 3. More volume for sparge 4. Insulation?

This Recipe Has Not Been Rated

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