The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Christmas Chocolate Oatmeal Stout

Brewed December 27, 2014. Pulled off 5.5 gallons of sweet wort. Great brew day at Rancho Relaxo!

Brewer: Zach Hogan Email: -
Beer: Christmas Chocolate Oatmeal Stout Style: Oatmeal Stout
Type: All grain Size: 5 gallons
Color:
46 HCU (~21 SRM)
Bitterness: 28 IBU
OG: 1.053 FG: 1.016
Alcohol: 4.7% v/v (3.7% w/w)
Grain: 7 lb. 4 oz. British pale
8 oz. American Munich
8 oz. British brown
6 oz. Crystal 60L
6 oz. Pale chocolate 225L
8 oz. Flaked oats
2 oz. Chocolate Wheat Malt
Mash: 75% efficiency
Mash for 60 minutes at 152 degrees F. Mash out for 10 minutes at 170 degrees F.
Boil: 60 minutes SG 1.041 6.5 gallons
1 tsp Irish Moss with 20 minutes left in the boil.
Hops: 1.0 oz. Kent Goldings (5% AA, 60 min.)
1.0 oz. Kent Goldings (5% AA, 15 min.)
0.5 oz. Kent Goldings (aroma)
Yeast: WLP 002 English Ale Yeast starter at least one quart
Log: Ferment for 1 week at 65 degrees F and secondary for a week at 65 degrees F
Carbonation: Keg at 2 volumes CO2
Tasting: O.G. was 1.057.

Recipe posted 12/27/14.