Camp Fire Stout 
All Grain Recipe
Submitted By: Phranx (Shared)
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| Brewer: Lost Shoe | |
| Batch Size: 5.00 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 6.79 gal | Style Guide: BJCP 2008 |
| Color: 38.1 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 37.7 IBUs | Boil Time: 90 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
2 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 12.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
| 12.00 oz |
Peat Smoked Malt (2.8 SRM) |
Grain |
5 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 0.50 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
7 |
| 0.50 oz |
Chinook [13.0%] - Boil 30 min |
Hops |
8 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 1.0 pkgs |
British Ale Yeast (Wyeast Labs #1098) |
Yeast |
10 |
Notes
Soak 1/2 Lb of course groung coffee in 24 ozs of water for 24 hrs. Run through coffee filter and add to secondary.This Recipe Has Not Been Rated
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