King Crabb Oatmeal Stout w/steep

All Grain Recipe

Submitted By: rcrabb22 (Shared)
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Brewer: Ron Crabb
Batch Size: 10.50 gal	Style: Oatmeal Stout (16C)
Boil Size: 13.68 gal	Style Guide: BJCP 1999
Color: 5.3 SRM	Equipment: King Crabb Beer Company
Bitterness: 33.9 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.9° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)	Fermentation: Ale, Single Stage
ABV: 5.0%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
14 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
4 lbs	Oats, Flaked (1.3 SRM)	Grain	2
2 lbs	Caramel Malt - 10L (Briess) (10.0 SRM)	Grain	3
8.00 oz	Barley, Flaked (1.7 SRM)	Grain	4
8.00 oz	Rice Hulls (0.0 SRM)	Grain	5
1.00 oz	Nugget [13.0%] - Boil 60 min	Hops	6
2.00 oz	Willamette [4.8%] - Boil 15 min	Hops	7
2.0 pkgs	SA-04 (DCL/Fermentis #S-04)	Yeast	8
2.00 oz	Fuggles [5.1%] - Dry Hop 3 days	Hops	9

Notes

Using a grain bag, steep 1lb roasted Barley, 1lb chocolate 450, 1lb Carafa III (@ 2qt/lb) in 6qt cold water for 24 hours. Drain grain bag and add steeped liquid to the boil last 15 minutes of the boil. This will stop the boil until it comes back up to temp so don't add 15 min hop addition until you have aboil again. This cold steep method is described in Gordon Strong's book "Making Better Beer" Adding 1/2lb Rice hulls , using them for the first time. Will pre-rinse in strainer to remove dust/contanminants and account for water asorbption. Adding to the mash after I finish dough in stirring them in.

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