SK's Oatmeal Stout 
All Grain Recipe
Submitted By: BaderBeer (Shared)
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| Brewer: Scott Keller | |
| Batch Size: 5.50 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 6.99 gal | Style Guide: BJCP 2008 |
| Color: 31.1 SRM | Equipment: Bader All Grain Classroom |
| Bitterness: 35.7 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.2° P) | Mash Profile: All Grain Class |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 1 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
3 |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
4 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 8.00 oz |
Midnight Wheat (550.0 SRM) |
Grain |
6 |
| 1.50 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Goldings, East Kent [5.0%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
Imperial Darkness (White Labs #A10) |
Yeast |
9 |
Notes
Origonal Yease = Wyeast 1581 Belgian Stout.
This Recipe Has Not Been Rated
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