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Oatmeal Stout

Brewer: Spicer Road Brewery Email: -
Beer: Oatmeal Stout Style: Oatmeal Stout
Type: Partial mash Size: 5.25 gallons
Color:
133 HCU (~43 SRM)
Bitterness: 32 IBU
OG: 1.052 FG: 1.014
Alcohol: 4.9% v/v (3.8% w/w)
Water: 1 tsp gypsum powder in mash.
Grain: 3 lb. American 2-row
8 oz. Dextrine malt (Cara-Pils)
8 oz. American chocolate
6 oz. American black patent
4 oz. Roasted barley
1 lb. Flaked oats
Mash: 55% efficiency
Mash in grains with 7 qts 150° water.
Maintain 129° to 133° for 30 minutes.
Add 3 qts boiling water to mash to raise temp to 152°.
Maintain 149° to 155° for 45 minutes.
Raise temp to 158° until starch conversion is complete.
Raise temp to 167° and sparge with 2 gallons 170° water.
Boil: 60 minutes SG 1.078 3.5 gallons
3.3 lb. Dark malt extract
1 lb. Dark dry malt extract
Add malt extracts and first hop additions at first signs of boil.
Follow hopping schedule on hop additions.
Add 1 tsp Irish Moss with 15 minutes remaining.
Cool to 80° and pitch yeast.
Hops: .5 oz. Glacier (6% AA, 60 min.)
1 oz. Willamette (4.8% AA, 60 min.)
.25 oz. Glacier (6% AA, 30 min.)
.25 oz. Willamette (4.8% AA, 30 min.)
.25 oz. Glacier (6% AA, 15 min.)
.25 oz. Willamette (4.8% AA, 15 min.)
Yeast: 1 vial White Labs WLP 004 Irish Ale Yeast.
Log: Primary ferment at 68° to 72° for 1 week.
Rack to secondary for 1 week and bottle with corn sugar.
Carbonation: 1.8 volumes Corn Sugar: 2.59 oz. for 5 gallons @ 70°F

Recipe posted 10/12/08.