Oatmeal Stout
BJCP 2008 – 13C
Batch #:
2006-22
Brew Date:
December 10, 2006
Tap Date:
August 25, 2008
Cost:
26.50
Statistics
OG:
1.050 12.4° P
FG:
1.020 5.1° P
Real Extract:
6.4° P
Attenuation:
58.9% Apparent
48.4% Real
48.4% Real
Color:
80.9SRM
IBU:
32.6
BU/GU:
0.65
ABV:
4.1%
ABW:
3.1%
Calories:
169 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 5.50 pounds | British Maris Otter Pale Malt | 55% |
| 2.00 pounds | British Chocolate Malt | 20% |
| 1.00 pounds | British Roasted Barley | 10% |
| 1.00 pounds | Flaked Oats | 10% |
| 0.50 pounds | Flaked Wheat | 5% |
| 10.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Kent Golding | 60 minutes | Boil | Pellets | 5.5% | |
| 1.00 ounces | Fuggle | 30 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 | 15 minutes |
| 2 ounces | Cocoa Powder | Flavor | Secondary | minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Irish Ale | White Labs | WLP004 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
70°F
Ideal Tun Temp:
120°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 152° F | |
| 2 | Mash | 60 minutes | 152° F | |
| 3 | Batch Sparge #1 | 15 minutes | 168° F | |
| 4 | Batch Sparge #2 | 15 minutes | 168° F |
Fermentation and Aging
Primary:
10 days @ 68° F
Secondary:
10 days @ 68° F
Age:
28 days @ 55° F
General Info
Formulated to be a great Oatmeal Stout with a good bit of flavor reminiscent of dark chocolate.
Procedure
- Single infusion mash with 3.5 gallons of 152 degree water
- Batch sparge with 3.5 gallons of 168 degree water
- Boil 60 minutes, adding hops and miscellaneous ingredients according to schedule
- Cool wort and pitch yeast
- Primary ferment for 7-14 days
- Rack to secondary and add cocoa powder. Ferment for 14 days.
- Rack to bottles or keg and condition cool for at least 28 days.
