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Recipe Information edit

Details

Name: Oatmeal Cream Stout Brewer: alaskantuff Brew Date:
  IBU Formula: Rager Units: standard Private: Yes

Boil

Boil Volume: 6 gal. Boil Length: 60 min. Target Volume: 5 gal.

Style

Name: Oatmeal Stout Category: Stout - 13C Type: Ale

Notes

Fermentables add

Variety Amount Color Potential SG Grist%  
American 2-row Pale10 lbs.2 °L1.0371.05174%
Roasted Barley1 lbs.300 °L1.0251.0037%
Flaked Barley1 lbs.1 °L1.0321.0047%
American Crystal 60L1 lbs.60 °L1.0341.0057%
Chocolate Malt8 oz.350 °L1.0341.0024%
Total 13 lbs. 8.00 oz.
38 SRM
  1.066    

Hops add

Hops Amount AA% Use Time Type IBU  
East Kent Goldings (Usa)1 oz.5.5Boil60 min.Pellet23
Fuggles (Usa)0.5 oz.5.5Boil15 min.Pellet6
Total 1.50 oz.         29  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Safale S-0476Low59 °F75 °F

Miscs Add

Misc Type Amount Use Time  
oatsFining1.33 lbs.Mash60 min.
LactoseOther8 oz.Boil10 min.

Mash Information edit

Details

Name: Oatmeal Cream Stout Brewer: alaskantuff Brew Date:
  Boil Volume: 6 gal. Units: standard Thermal Loss: 3°F
  Mash Efficiency: 69% Mash Method: Single Infusion Sparge Method: fly
  Grain Temp: 72 °F Initial Grist Ratio: 1.50 qt./lb. Absorption Rate: 0.15 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.155.0 °F5.06 gal.168.6 °F1.50
Total   1 hour   5.06 gal. (runoff: 3.04 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Fly Sparge212.0 °F2.96 gal.
Total   2.96 gal.  

Type

all-grain

OG

1.066
style
1.048 - 1.065

FG

1.016
style
1.010 - 1.018

Color

38 SRM
style
22 - 40

IBU

29
style
25 - 40

ABV

6.6%
style
4.2 - 5.9

Cal.

219
per 12oz.