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Oatmeal Stout
Specialty Beer • Extract • 5 gal
November 28, 2000 pm 02:20pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 8/16 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 8/16 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3/16 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 5.75 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 8/16 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2 oz
East Kent Goldings - 4.2 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Style is Oatmeal Stout OG 1.038-1.056 FG 1.008-1.020 ABV 3.6-6.1 IBU 20-40 SRM 20 Roast Oats for 75 minutes @ 325F/162.7C turning every 15 minutes. Steep Oats and Grain for 20 minutes in 1 gallon of water @ 150F/65.5C. Strain Water into brewpot and boil it, DME, and hops for 60 min adding Irish moss in the last 10 min.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 21.9 SRM | 1 - 50 | |
| Alcohol: | 5.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 29.8 IBU | 0 - 100 | |
Discussion
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