Oatmeal Stout 
Extract Recipe
Submitted By: greatfermentations (Shared)
Members can download and share recipes
| Brewer: BKA032 | |
| Batch Size: 5.25 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 6.25 gal | Style Guide: BJCP 2008 |
| Color: 38.3 SRM | Equipment: 30 QT Pot - Extract |
| Bitterness: 25.2 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.5° P) | |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 4.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
1 |
| 12.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
2 |
| 12.00 oz |
Munich Malt (9.0 SRM) |
Grain |
3 |
| 12.00 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
4 |
| 4.00 oz |
Caramel Malt - 60L (Briess) (60.0 SRM) |
Grain |
5 |
| 5 lbs |
DME Pilsen Light (Briess) (2.0 SRM) |
Dry Extract |
6 |
| 0.75 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
7 |
| 0.40 oz |
Cluster [6.8%] - Boil 30 min |
Hops |
8 |
| 0.25 oz |
Tettnang [4.5%] - Boil 30 min |
Hops |
9 |
| 1.00 tsp |
Irish Moss (Boil 20 min) |
Misc |
10 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
11 |
Notes
Yeast Alternative: 1728 Scottish Ale, 1056 American Ale, NottinghamThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor