Batch #014 Oatmeal Stout

Recipe: Oatmeal Stout (Brewing Classic Styles)

Style: 13C-Stout-Oatmeal Stout

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.50 US gals

Volume At Pitching: 5.50 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.034 SG

Expected OG: 1.052 SG

Expected FG: 1.017 SG

Expected ABV: 4.6 %

Expected ABW: 3.6 %

Expected IBU (using Tinseth): 36.4

Expected Color: 32.6 SRM

Apparent Attenuation: 66.5 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 68 degF

Fermentables

US 2-Row Malt 2.00 lb (21.1 %) In Mash/Steeped

US Flaked Oats 1.00 lb (10.5 %) In Mash/Steeped

US Chocolate Malt 0.75 lb (7.9 %) In Mash/Steeped

US Victory Malt 0.75 lb (7.9 %) In Mash/Steeped

US Caramel 80L Malt 0.50 lb (5.3 %) In Mash/Steeped

US Roasted Barley 0.50 lb (5.3 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 4.00 lb (42.1 %) End Of Boil

Hops

UK Golding (5.0 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients

Yeast Nutrient 0.20 oz used In Mash

Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP002-English Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (67C/152F)

Step: Rest at 153 degF for 60 mins