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Recipe Information edit

Details

Name: Oatmeal Stout Brewer: JBlinstrup 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 Pale7 lbs.2 °L1.0371.03970%
Flaked Oats1 lbs.3 °L1.0321.00510%
Special B1 lbs.180 °L1.031.00410%
American Crystal 60L8 oz.60 °L1.0341.0035%
Chocolate Malt8 oz.350 °L1.0341.0035%
Total 10 lbs.
30 SRM
  1.053    

Hops add

Hops Amount AA% Use Time Type IBU  
Williamette (Usa)1 oz.5.3Boil60 min.Whole19
Cascade (Usa)0.5 oz.6.8Boil15 min.Pellet8
Williamette (Usa)1 oz.5.7Boil5 min.Whole4
Total 2.50 oz.         31  

Yeasts add

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

Miscs Add

Misc Type Amount Use Time  
Irish MossFining1 tbsp.Boil15 min.

Mash Information edit

Details

Name: Oatmeal Stout Brewer: JBlinstrup Brew Date:
  Boil Volume: 6 gal. Units: standard Thermal Loss: 3°F
  Mash Efficiency: 75% 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 °F3.75 gal.168.6 °F1.50
Total   1 hour   3.75 gal. (runoff: 2.25 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Fly Sparge170.0 °F3.75 gal.
Total   3.75 gal.  

Type

all-grain

OG

1.053
style
1.048 - 1.065

FG

1.014
style
1.010 - 1.018

Color

30 SRM
style
22 - 40

IBU

31
style
25 - 40

ABV

5.1%
style
4.2 - 5.9

Cal.

175
per 12oz.