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Recipe Information edit

Details

Name: White Stout Brewer: chuckpage Brew Date:
  IBU Formula: Rager Units: standard Private: Yes

Boil

Boil Volume: 7 gal. Boil Length: 60 min. Target Volume: 5.5 gal.

Style

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

Notes

1.0 oz / 0.5 oz Magnum | 14%AA | 60 minutes
1.0 oz / 0 oz Crystal | 3.5% | 10 minutes
(for the Mocha version – add in bulk before packaging)
3 oz cacao extract (2 oz of cacao nibs soaked in 6 oz vodka for 4 days; strain, freeze and remove fat cap)
1 pint cold-brewed coffee extract (1 cup ground coffee soaked overnight in 3 cups water)

Fermentables add

Variety Amount Color Potential SG Grist%  
Maris Otter14 lbs.3 °L1.0381.07385%
Flaked Oats1 lbs.3 °L1.0321.0046%
Flaked Barley1 lbs.1 °L1.0321.0046%
Crystal 408 oz.40 °L1.0331.0023%
Total 16 lbs. 8.00 oz.
8 SRM
  1.084    

Hops add

Hops Amount AA% Use Time Type IBU  
Magnum (Germany)1 oz.11Boil60 min.Whole31
Total 1.00 oz.         31  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
London Ale III 131873High64 °F74 °F

Miscs Add

Misc Type Amount Use Time  

Mash Information edit

Details

Name: White Stout Brewer: chuckpage Brew Date:
  Boil Volume: 7 gal. Units: standard Thermal Loss: 5.4°F
  Mash Efficiency: 75% Mash Method: Single Infusion Sparge Method: fly
  Grain Temp: 70 °F Initial Grist Ratio: 1.33 qt./lb. Absorption Rate: 0.02 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.154.0 °F5.49 gal.171.5 °F1.33
Total   1 hour   5.49 gal. (runoff: 5.19 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Saccharification154.0 °F5.49 gal.
Total   5.49 gal.  

Type

all-grain

OG

1.084
style
1.048 - 1.065

FG

1.023
style
1.010 - 1.018

Color

8 SRM
style
22 - 40

IBU

31
style
25 - 40

ABV

8.0%
style
4.2 - 5.9

Cal.

281
per 12oz.