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oatmeal stout

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: oatmeal stout	Brewer: hoppydigger	Brew Date: 9/27/2012
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 28 l	Boil Length: 60 min.	Target Volume: 23 l
Style	Name: Oatmeal Stout	Category: Stout - 13C	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
British 2-row Pale	3 kg	2 °L	1.037	1.030	58%
Flaked Oats	500 g	3 °L	1.032	1.004	10%
Roasted Barley	400 g	300 °L	1.025	1.003	8%
Victory Malt	400 g	28 °L	1.034	1.004	8%
Crystal 120	300 g	120 °L	1.033	1.003	6%
Crystal 40	300 g	40 °L	1.033	1.003	6%
Chocolate Malt	300 g	350 °L	1.034	1.003	6%
Total	5 kg 200.00 g	37 SRM		1.049

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Williamette (Usa)	60 g	5	Boil	60 min.	Pellet	39
Total	60.00 g					39

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Safale S-04	79	High	15 °C	24 °C

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: oatmeal stout	Brewer: hoppydigger	Brew Date: 9/27/2012
	Boil Volume: 28 l	Units: metric	Thermal Loss: 0°C
	Mash Efficiency: 75%	Mash Method: single infusion	Sparge Method: fly
	Grain Temp: 72 °C	Initial Grist Ratio: 1.50 l/kg	Absorption Rate: 0.15 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	7.80 l	67.3 °C	1.50
Total		1 hour		7.80 l (runoff: 7.02 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	76.7 °C	20.98 l	76.7 °C
Total	0 min		20.98 l

Type

all-grain

OG

1.049

style
1.048 - 1.065

FG

1.010

style
1.010 - 1.018

Color

37 SRM

style
22 - 40

IBU

39

style
25 - 40

ABV

5.1%

style
4.2 - 5.9

Cal.

160

per 12oz.