Oatmeal Raisin Cookie Stout - Oatmeal Stout - Recipe

Oatmeal Raisin Cookie Stout - Oatmeal Stout

Brewer: Aaron
Batch Size: 4.00 gal	Style: Oatmeal Stout (13C)
Boil Size: 6.82 gal	Style Guide: BJCP 2008
Color: 33.9 SRM	Equipment: The Hybrid 5.5
Bitterness: 33.6 IBUs	Boil Time: 90 min
Est OG: 1.062 (15.2° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.019 SG (4.7° P)	Fermentation: Ale, Two Stage
ABV: 5.7%	Taste Rating: 42.0

Ingredients
Amount	Name	Type	#
8.20 gal	London, England	Water	1
4.00 oz	Rice Hulls (0.0 SRM)	Adjunct	2
6 lbs 12.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
1 lbs 2.00 oz	Oats, Flaked (Toasted Med+) (10.0 SRM)	Grain	4
8.00 oz	Chocolate Malt (500.0 SRM)	Grain	5
6.40 oz	Roasted Barley (300.0 SRM)	Grain	6
5.60 oz	Special B Malt (145.0 SRM)	Grain	7
4.00 oz	Melanoiden Malt (20.0 SRM)	Grain	8
0.50 oz	East Kent Goldings (EKG) [7.0%] - First Wort	Hops	9
0.50 oz	Fuggle [4.5%] - Boil 30 min	Hops	10
1.00 tsp	Irish Moss (Boil 10 min)	Misc	11
0.50 oz	East Kent Goldings (EKG) [7.0%] - Boil 10 min	Hops	12
0.50 oz	Fuggle [4.5%] - Boil 10 min	Hops	13
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	14
2.00 items	Vanilla Bean rum soaked (Secondary 10 days)	Misc	15
2.00 items	Cinnamon Stick rum soaked (Secondary 10 days)	Misc	16