New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 13 - Stout => Topic started by: Thomas on November 06, 2011, 02:30:51 PM
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Oatmeal stout
13-C Oatmeal Stout
Author: Thomas
Date: 11-10-25
(http://www.beertools.com/images/colors/28.jpg) (http://www.beertools.com/)
Size: 5.25 gal
Efficiency: 69.18%
Attenuation: 75.0%
Calories: 196.67 kcal per 12.0 fl oz
Original Gravity: 1.059 (1.048 - 1.065)
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Terminal Gravity: 1.015 (1.010 - 1.018)
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Color: 28.02 (22.0 - 40.0)
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Alcohol: 5.81% (4.2% - 5.9%)
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Bitterness: 37.4 (25.0 - 40.0)
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Ingredients:
10.24 lb Maris Otter
0.53 lb Roasted Barley
0.79 lb Chocolate Malt
0.53 lb Crystal Malt 10°L
0.52 lb Crystal 120
1.31 oz Northern Brewer (8.0%) - added during boil, boiled 60.0 min
1.05 ea WYeast 1084 Irish Ale
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Mash in - Liquor: 3.94 gal; Strike: 169.5 °F; Target: 156.0 °F
01:03:00 Mash - Rest: 60.0 min; Final: 156.0 °F
01:23:00 Batch sparge - First runnings: 0.0 gal sparge @ 156.0 °F, 5.0 min; Sparge : 3.84 gal sparge @ 180.0 °F, 15.0 min; Total Runoff: 6.46 gal
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