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Bastardized Stone Bitter Chocolate Oatmeal Stout

A recipe based primarily off of Stone's 12th Anniversary Ale (Bitter Chocolate Oatmeal Stout). I lowered the OG some, lowered the IBUs a tad, and added a little crystal to keep the beer's body big and impressive.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Bastardized Stone Bitter Chocolate Oatmeal Stout Style: Oatmeal Stout
Type: All grain Size: 10.5 gallons
Color:
115 HCU (~39 SRM)
Bitterness: 39 IBU
OG: 1.082 FG: 1.015
Alcohol: 8.7% v/v (6.8% w/w)
Water: RO water with chalk added to raise the pH and 5.2 mash stabilizer added to the mash.
Grain: 20 lb. American 2-row
13.6 oz. Dextrine malt (Cara-Pils)
24 oz. American chocolate
8 oz. American black patent
8 oz. Roasted barley
3 lb. 2 oz. Flaked oats
6.5 oz. Cocoa powder
1.5 lb. American crystal 90L
Mash: 87% efficiency
150*F for 90 minutes. 168*F mashout for 10 minutes.
Boil: 60 minutes SG 1.069 12.5 gallons
6.5 oz cocoa added 15 minutes before flameout. Wyeast yeast nutrient added at 5 minutes prior to flameout.
Hops: .75 oz. Magnum (12.5% AA, 60 min.)
.75 oz. Cascade (5.4% AA, 60 min.)
.75 oz. Willamette (4.8% AA, 60 min.)
.63 oz. Nugget (13% AA, 90 min.)
Yeast: 3 pkts of Nottingham dry ale yeast, rehydrated (as mandated by Mr. Malty pitching rate calculator).
Log: Brew date: 9/29/10.
Carbonation: Bottle five gallons, keg five gallons.
Tasting: (to be continued...)

Recipe posted 09/17/10.