Oatmeal Stout

All Grain Recipe

Submitted By: Sryan88 (Shared)
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Brewer: Sean Ryan
Batch Size: 11.00 galStyle: Oatmeal Stout (13C)
Boil Size: 14.06 galStyle Guide: BJCP 2008
Color: 36.1 SRMEquipment: Sabco
Bitterness: 31.8 IBUsBoil Time: 75 min
Est OG: 1.057 (14.1° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.017 SG (4.4° P)Fermentation: English and American Ales
ABV: 5.2%Taste Rating: 30.0

Amount Name Type #
16 lbs Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 1
3 lbs Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate (Briess) (350.0 SRM) Grain 3
1 lbs 8.00 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 4
1 lbs Crystal, Dark (Simpsons) (80.0 SRM) Grain 5
1 lbs Roasted Barley (Simpsons) (550.0 SRM) Grain 6
3.50 oz Goldings, East Kent [5.6%] - Boil 60 min Hops 7
1.50 oz Goldings, East Kent [5.6%] - Boil 1 min Hops 8
1.0 pkgs West Yorkshire (Wyeast #1469) Yeast 9


Brew Day(8/18)- Went well. During the sparge I left the pump running so the mash kettle overflowed a bit, spilling some grains and liquid. We split the batch into 2 carboys to do a split fermentation. One carboy has West Yorkshire Ale yeast while the other has Pacific Ale yeast. The carboy with the West Yorkshire also has a rubber bung floating in it. I pitched the yeast later that night at about 68f. (8/19)- Fermentation in the Pacific ale carboy is going quite well. It has a nice sized krauesen. The West Yorkshire carboy has very little activity. It does appear to be slightly active because there are some bubbles at the surface which I assume is CO2 rising to the surface. (8/20)- The West Yorkshire Carboy Has started Fermenting. (8/22)- I went and saw the airlock was blown out of the west yorkshire carboy. It was still Krausening so I'm not to worried about contamination. I also turned the box up to 72f. (8/27)- I turned the box down to 50f today.

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