Imperial Oatmeal Stout

Batch Size: 6.00 gal	Style: Imperial Stout (13F)
Boil Size: 7.49 gal	Style Guide: BJCP 2008
Color: 80.7 SRM	Equipment: D's All-grain (60')
Bitterness: 77.9 IBUs	Boil Time: 60 min
Est OG: 1.109 (25.7° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.033 SG (8.2° P)	Fermentation: Ale, Two Stage
ABV: 10.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	1
16 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
2 lbs	Black Barley (Stout) (500.0 SRM)	Grain	3
2 lbs	Chocolate Malt (420.0 SRM)	Grain	4
2 lbs	Oats, Flaked (1.0 SRM)	Grain	5
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6
2 lbs	Extra Light Dry Extract (3.0 SRM)	Dry Extract	7
1.00 oz	Magnum [12.3%] - Boil 60 min	Hops	8
2.00 oz	Northern Brewer [7.0%] - Boil 30 min	Hops	9
2.00 oz	Goldings, East Kent [5.7%] - Boil 15 min	Hops	10
1.00 oz	Northern Brewer [7.0%] - Boil 15 min	Hops	11
2.00 oz	Goldings, East Kent [5.7%] - Boil 5 min	Hops	12
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	13
1.0 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	14
2.00 oz	Goldings, East Kent [5.7%] - Dry Hop 5 days	Hops	15

BeerSmith™ Recipes and Web Editor