Oatmeal Stout

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Hop Oil Information and Taste Metrics

 

 

 

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Recipe Specifics:

Type: All Grain
SRM: 36.3
IBUS: 35.5
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 66.00 %

Water Profile:

Laurel, MD Water with Adjustments

Actual Water Mineral Numbers Unknown

Final Numbers:

Original Gravity: 1.062
Final Gravity: 1.022
ABV: 5.2%
Keg or Bottle: Bottle
Oxygen: Shook Bucket

Mash/Grain Profile:

Mash at 154 F for 60 minutes

Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 5 68.9 %
2 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 6 14.8 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 7 4.9 %
12.0 oz Victory Malt (25.0 SRM) Grain 8 4.9 %
8.0 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 9 3.3 %
8.0 oz Roasted Barley (550.0 SRM) Grain 10 3.3 %

Boil Ingredients:

Amt Name Type # %/IBU
10.00 g Magnum [14.00 %] – Boil 60.0 min Hop 11 20.1 IBUs
1.70 g Calcium Chloride (Boil 60.0 mins) Water Agent 12
1.10 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 13
15.00 g Columbus (Tomahawk) [14.00 %] – Boil 30.0 min Hop 14 15.4 IBUs

Fermentation:

Starter: Yes

Yeast: WLP002 New Vial

Temperature: Fermented at 64 F for 14 days.

Notes:

Should have raised the fermentation temperature a little higher the last few days to help finish it out.

Carbonated with 100 grams sugar to 5 gallons

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