Oatmeal Stout
Batch Size:
5.5 gal.
Brewed By: Jason
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Maris Otter)
9.4
72.9
Victory
.75
5.8
Roasted Barley
.75
5.8
Chocolate
.5
3.9
Crystal (80L)
.5
3.9
Flaked Oats
1
7.8
Total Weight
12.90
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
169.4°F
4.2 gal.
3.9 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Kent Goldings - Pellet
6.1
1.8
60
44.3
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
41 SRM
1.055
5.6
76.4
1.72
FG
IBU
Calories
Target BV
1.013
44.3
242
(per 16 oz. Pint)
1.40
Target Beer Style Info. & Typical Ingredients
STOUT
Oatmeal Stout
SG Range: 1.048 to 1.065
FG Range: 1.010 to 1.018
IBU Range: 25 to 40
SRM Range: 22 to 40
Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: WLP002
Fermentaion Temp: 64°F