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Raspberry Oatmeal Stout

A malty, rich oatmeal stout base is intended to balance some of the drying/acidifying effects of canned Oregon brand raspberries to the secondary fermentor.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Raspberry Oatmeal Stout Style: Oatmeal Stout
Type: All grain Size: 11 gallons
Color:
218 HCU
Bitterness: 32 IBU
OG: 1.055 FG: 1.012
Alcohol: 5.6% v/v (4.4% w/w)
Water: Visalia, CA tap water for the mash; reverse osmosis water for the sparge. No mineral additions necessary.
Grain: 14 lb. 10.75 oz. American 2-row
2 lb. American crystal 40L
2 lb. British crystal 135-165L
2 lb. British chocolate
2 lb. Roasted barley
1 lb. 5.25 oz. Flaked oats
1 lb. 5.25 oz. Flaked barley
1 lb. 5.25 oz. Belgian biscuit
Mash: 65% efficiency
Mash at 156-158*F for 60 minutes, 5 minute mashout at 169*F.
Boil: 60 minutes SG 1.047 13 gallons
1 whirlfloc tablet and 1 tsp yeast nutrient added 15 minutes prior to flameout.
Hops: 1.25 oz. Galena (11% AA, 60 min.)
Yeast: WLP007 Dry English Ale Yeast, 2-stage 2-pint starter (total starter volume of 0.5 gallons).
Log: Add 2 (sanitized!) cans of Oregon brand raspberries in light syrup to each secondary fermentor in a hop sack.
Allow all fermentation activity to subside and rack to serving kegs after approximately 1-2 weeks.

Recipe posted 01/07/16.