Oatmeal Stout
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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