Imperial Oatmeal Stout #2 
All Grain Recipe
Submitted By: emilio2 (Shared)
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| Brewer: Emilio Siena | |
| Batch Size: 6.60 gal | Style: Imperial Stout (13F) |
| Boil Size: 8.45 gal | Style Guide: BJCP 2008 |
| Color: 39.5 SRM | Equipment: Pot 50L |
| Bitterness: 63.2 IBUs | Boil Time: 60 min |
| Est OG: 1.084 (20.3° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.022 SG (5.5° P) | Fermentation: My Aging Profile |
| ABV: 8.3% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.58 oz |
Caramel Malt - 120L (Briess) (120.0 SRM) |
Grain |
1 |
| 14.11 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
2 |
| 16 lbs 8.56 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
| 2 lbs 3.27 oz |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
4 |
| 1 lbs 1.64 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 1.69 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
6 |
| 1.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
8 |
Notes
Going to pitch a 2 qt starter (decanted and chilled) then re-started on the brewday with another quart of wort of US-05 slurry from a batch about 2 months old. I'll hit this with 30 seconds of O2 and let it go at 64 for 4-5 days then let it rise to 68-70. Used PH5.2 in the mash.
Accidentally pitched the starter in to the Arrogant Bastard Clone along with the rehydrated S-04, so I tossed 1 pack of S-04 directly in to the fermenter. It's underpitched but hopefully it will turn out well.This Recipe Has Not Been Rated
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