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Oatmeal Stout

Brewer: Tom Healy Email: -
Beer: Oatmeal Stout Style: Oatmeal Stout
Type: All grain Size: 2.7 gallons
Color:
149 HCU (~46 SRM)
Bitterness: 15 IBU
OG: 1.056 FG: 1.019
Alcohol: 4.8% v/v (3.7% w/w)
Water: .7 teaspoon gypsum added to boiled tap in mash. Med mineral Los Angeles Tap.
Grain: 4 lb. American 2-row
8 oz. Belgian aromatic
4 oz. American black patent
4 oz. CarafaIII
4 oz. Roasted barley
7 oz. Rolled oats
Mash: 75% efficiency
155•f standard mash overnight. Nottingham dry is dry, so a slightly warmer mash plus oats etc for more body
Boil: 60 minutes SG 1.050 3 gallons
Hops: .5 oz. Fuggles (4.75% AA, 60 min.)
Yeast: Dry Notty .5 package pitched dry at 80f
Log: Dropped in fridge 3 days at 40f. Bottled 2.5 gallons
Carbonation: Raw sugar to 2.1 vol co2 use calculator.
Tasting: Flat beer was nice and thick, developed fruity esters more than usual for this yeast.
Head retention low, lots of oils in oats. dry, dark malts predominate \. very good but requires more bittering hops to maintain head.

Recipe posted 03/29/16.