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Kadipa's Irish Oatmeal Stout II (Adjusted)

I created this recipe using a calculator. I like a creamier stout and my wife wanted to add more complexity with the molasses and maple syrup. We'll see, "PROST".

Brewer: Kadipa Email: kadipa@yahoo.com
Beer: Kadipa's Irish Oatmeal Stout II (Adjusted) Style: Oatmeal Stout
Type: All grain Size: 10.5 gallons
Color:
119 HCU (~40 SRM)
Bitterness: 45 IBU
OG: 1.079 FG: 1.011
Alcohol: 8.8% v/v (6.9% w/w)
Water: I use an inline refrigerator filter for the water. It removes chlorine as well as sediment.
Grain: 11 lb. American 2-row
4 lb. American Vienna
3 lb. American Munich
1 lb. American crystal 90L
3 lb. Dextrine malt (Cara-Pils)
8 oz. Belgian Special B
1.5 lb. British chocolate
8 oz. British black patent
2 lb. Flaked oats
Mash: 86% efficiency
Run wort through the grains 2 more times after the initial mash for maximum sugar extraction. Watch the temperature closely.
Boil: minutes SG 1.064 13 gallons
4 oz. Maple syrup
12 oz. Molasses
Add Irish moss at the final boil
Hops: 2 oz. Fuggles (4.75% AA, 60 min.)
2 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 15 min.)
0.5 oz. Northern Brewer (8.5% AA, 15 min.)
Yeast: WY Irish Ale
Carbonation: 28 psi for 36 hours, then lower to 20 psi
Tasting: This is the blackest Stout that I've ever had. The after taste has a slight hint of maple. GREAT stuff for stout lovers!!!

Recipe posted 07/22/07.