Oatmeal Stout
BJCP 2008 – 13C
Batch #:
2006-18
Brew Date:
November 4, 2006
Tap Date:
August 25, 2008
Cost:
30.58
Statistics
OG:
1.040 10° P
FG:
1.010 2.6° P
Real Extract:
3.9° P
Attenuation:
74% Apparent – 61% Real
Color:
22SRM
IBU:
43.2
BU/GU:
1.08
ABV:
4.5%
ABW:
3.1%
Calories:
131 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 5.00 pounds | Liquid Light | 53.8% |
| 1.00 pounds | British Dextrin (Cara-Pils) Malt | 10.8% |
| 1.00 pounds | British Dark Crystal Malt | 10.8% |
| 1.00 pounds | British Chocolate Malt | 10.8% |
| 0.30 pounds | British Roasted Barley | 3.2% |
| 1.00 pounds | Flaked Oats | 10.8% |
| 9.30 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Northern Brewer | 60 minutes | Boil | Pellets | 8.2% | |
| 0.50 ounces | Fuggle | 30 minutes | Boil | Pellets | 4.2% | |
| 0.50 ounces | Fuggle | 10 minutes | Boil | Pellets | 4.2% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/4 tsp. | Super Irish Moss | Other | Boil | 10 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Irish Ale | White Labs | WLP004 | Liquid |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 65° F
General Info
Formulated for Teach a Friend to Homebrew day, November 4, 2006. Showed my friends Tedd, Izzy and Mike how to brew using specialty grains and extract. We had great time talking, brewing and, of course, drinking my homebrew.
Procedure
- Steep specialty grains in 2 gallons of 168 degree water for 30 minutes
- Remove grains
- Add 1 tsp. of Gypsum
- Add 1 gallon of water and bring to a boil
- Remove from heat and add extract, stir until completely dissolved
- Bring back to a boil
- Using a hop bag, add 1 ounce of Northern Brewer hops
- After 30 minutes, add .5 ounces of Fuggle hops to the hop bag
- After 45 minutes, add 1/4 tsp. of Super Irish Moss
- After 50 minutes, add .5 ounces of Fuggle hops to the hop bag
- After 60 minutes, remove from heat
- Cool wort by placing the kettle in ice water
- Add cool water to the primary fermenter and then add the cooled wort - should be about 75 degrees
- Top off to 5 gallons
- Pitch yeast and seal airlock
