Oatmeal Stout
Oatmeal Stout

 

Type: All Grain

 Date: 1/10/2010

Batch Size: 5.50 gal

 Brewer: Mike Young
Boil Size: 6.92 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
9.50 lb Pale Malt, Golden Promise (3.0 SRM) Grain 69.09 %
2.00 lb Oats, Flaked - toasted (1.0 SRM) Grain 14.55 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 5.45 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.64 %
0.50 lb Roasted Barley (500.0 SRM) Grain 3.64 %
0.50 lb Victory Malt (25.0 SRM) Grain 3.64 %
1.00 oz Magnum [10.60 %] (60 min) Hops 31.6 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 1800 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.064 SG

 Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.85 % Actual Alcohol by Vol: 6.79 %
Bitterness: 31.6 IBU Calories: 286 cal/pint
Est Color: 41.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 13.75 lb
Sparge Water: 3.82 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.00 qt of water at 164.3 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
Toasted oats in oven for 30 minutes, stirring every 10.

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