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Batch #7

Brewer: Mike Edwards Email: Mikeme3@aol.com
Beer: Batch #7 Style: Oatmeal Stout
Type: Extract w/grain Size: 5.0 gallons
Color:
182 HCU
Bitterness: 15 IBU
OG: 1.062 FG: 1.015
Alcohol: 6.1% v/v (4.8% w/w)
Water: 2 tbsp of gypsum in 2.5 gl boil.
Grain: 8 oz. American 2-row
16 oz. American crystal 40L
12 oz. British chocolate
8 oz. Roasted barley
18 oz. Rolled oats
Steep: Bring H2O to 170°F, add grains, temp will drop to about 152°F. Hold for 20 min
Then slowly bring to 185°F over the next 20 min. Carfully remove and
strain grains. Bring wort to rapid boil and and extract while constently
stiring.
Boil: 40 minutes Total minutes SG 1.104 3.0 gallons
2 lb. Amber malt extract
4 lb. Dark malt extract
1 lb. Dark dry malt extract
Irish Moss at for 10 mins at end of boil.
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
1 oz. Saaz (3.75% AA, 10 min.)
Yeast: Easyeast American Ale yeast.
Log: Pitched yeast and started fermentation at 68°F on 03/08/2000. Was very
active within 24 hours. Bottled on 03/20/2000.
Tasting: Sweet and smooth before fermentation. Taste like would be perfect for breakfast.

Recipe posted 03/04/00.