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Oat Malt Stout

An oatmeal stout made with a german smoked malt.

Brewer: Spicer Road Brewery Email: -
Beer: Oat Malt Stout Style: Oatmeal Stout
Type: Partial mash Size: 5.25 gallons
Color:
170 HCU
Bitterness: 25 IBU
OG: 1.060 FG: 1.014
Alcohol: 5.9% v/v (4.7% w/w)
Water: Add 2 tsp gypsum powder to mash.
Grain: 1.3 lb. American 2-row
1.3 lb. American crystal 80L
1 lb. American chocolate
.5 lb. American black patent
.5 lb. Light Roasted barley
1.5 lb. Fawcett Oat Malt
4 oz. Weyermann Smoked Malt
Mash: 50% efficiency
122°F for 30-40 minutes for protein rest
Raise to 152°F for 60 minutes.
Raise temp to 168°F check for starch conversion.
Sparge with 2 gallons 170°F water.
Boil: 60 minutes SG 1.090 3.5 gallons
3.3 lb. Light malt extract
2 lb. Light dry malt extract
1 tsp irish moss at 15 minutes remaining.
Hops: 1 oz. Fuggles (4.3% AA, 60 min.)
1 oz. Fuggles (4.3% AA, 30 min.)
1 oz. Fuggles (4.3% AA, 15 min.)
Yeast: White Labs 004 Irish Ale yeast. No starter used.
Log: Brewed on 1/12/10 6.5 gallon carboy. Ferment at 68°F O.G. was 1.060
Racked to secondary on 1/31/10 Gravity was 1.014.
Carbonation: 2.2 volumes Keg: 8.1 psi @ 38°F

Recipe posted 01/31/10.