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Beer Style: Oatmeal Stout
(13C)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
A heavy, very dark, very smooth, chocolaty stout. High ABV for an oatmeal stout, but it is so smooth and chocolate tasting it doesn't taste like a high alcohol beer. Makes a good breakfast beer.
Ingredients:
- 10 lbs. Pale Ale Malt
- 1.5 lbs Chocolate Malt
- 2 lbs Flaked Oats
- 1 lbs Crystal 40L
- 2 oz. Kent-Goldings pellets
- 0.5 oz. Northern Brewer pellets
- 1 tblsp Irish Moss
- Rice hulls
- Wyeast 1084 Irish Ale yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.071
Final Gravity: 1.018
Alcohol by Vol: 6.94%
Color SRM: 36.1 Color Sample
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
Combine grains in mash tun (add rice hulls to prevent stuck runoff). Add 4.5 g water to heat mash to 158 F (my system I heat water to 168 to get mash at 158). Mash for 90 minutes. Drain into brewpot. Sparge with 3.25 g water at 180 F. Bring to boil and add 1 oz Kent Goldings hop pellets and 0.5 oz Northern Brewer hop pellets. At 45 minutes into boil, add Irish Moss. At 50 minutes into boil, add remaining 1 oz of Kent-Goldings hop pellets. End boil at 60 minutes.
Source: Mark Roman
