Recipes

Login to see your recipe list or Sign Up to start saving your recipes.

Recipe Information edit

Details

Name: Breakfast oatmeal milk stout Brewer: jpphillips1 Brew Date:
  IBU Formula: Rager Units: metric Private: Yes

Boil

Boil Volume: 14 l Boil Length: 30 min. Target Volume: 10 l

Style

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

Notes

Fermentables add

Variety Amount Color Potential SG Grist%  
Munich Malt500 g9 °L1.0371.01236%
Flaked Oats300 g3 °L1.0321.00622%
Brown Malt200 g65 °L1.0321.00414%
Chocolate Malt120 g350 °L1.0341.0039%
Wheat, Torrified100 g2 °L1.0361.0027%
Crystal 4080 g40 °L1.0331.0026%
Briess Midnight Wheat80 g550 °L1.0361.0026%
Total 1 kg 380.00 g
33 SRM
  1.030    

Hops add

Hops Amount AA% Use Time Type IBU  
Fuggles (Uk)10 g5Boil30 min.Pellet12
BRAMBLING CROSS20 g6Boil5 min.Pellet7
Total 30.00 g         19  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Windsor75Low64 °C70 °C

Miscs Add

Misc Type Amount Use Time  
LactoseOther200 gBoil0 min.
Irish MossFining2.5 gBoil15 min.

Mash Information edit

Details

Name: Breakfast oatmeal milk stout Brewer: jpphillips1 Brew Date:
  Boil Volume: 14 l Units: metric Thermal Loss: 1.7°C
  Mash Efficiency: 75% Mash Method: Single Infusion Sparge Method: batch
  Grain Temp: 22 °C Initial Grist Ratio: 3.13 l/kg Absorption Rate: 1.25 l/kg

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.68.3 °C4.32 l75.2 °C3.13
Total   1 hour   4.32 l (runoff: 2.59 l)    

Sparge Steps add

Step Name Length Target Temp Water Amount Water Temp  
Saccharification60 min.68.3 °C11.41 l69.3 °C
Total 1 hour   11.41 l    

Type

all-grain

OG

1.030
style
1.048 - 1.065

FG

1.008
style
1.010 - 1.018

Color

33 SRM
style
22 - 40

IBU

19
style
25 - 40

ABV

2.9%
style
4.2 - 5.9

Cal.

98
per 12oz.