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Breakfast Stout- Oatmeal in a bottle
Oatmeal Stout • All Grain • 5.5 gal
Looking forward to getting this brewed
July 19, 2007 pm 03:49pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 7 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Target - 10.0 AA% pellets; boiled 40 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Fuggle - 4.8 AA% pellets; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
- 2 tsp
gypsum - (omitted from calculations)
gypsum
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
mash with 3.5 gal h2o 170 hold at 154 for 60 minutes Sparge with 2.75 gal h2o @ 170 5- primary 10 secondary 2/3 cup priming sugar
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 29.2 SRM | 22 - 40 | |
| Alcohol: | 5.0% ABV | 4.2% - 5.9% | |
| Bitterness: | 40.7 IBU | 25 - 40 | |
Discussion
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