EDIT - POSTED ORIGINAL RECIPE BEFORE MY RECENT MODIFICATIONS>>>
Ken's Oatmeal Stout
Oatmeal Stout (13 C)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.37 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Single Stage
Brewer: ken
Asst Brewer:
Equipment: Ken-Pot and Cooler (10 Gal/37.8 L) - All Grain
Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 69.1 %
1 lbs Oats, Flaked (6.0 SRM) Grain 2 9.9 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 3 4.9 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 4.9 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 15.9 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 6 17.7 IBUs
1.0 pkg Yorkshire Square Ale Yeast (White Labs #WLP037) [50.28 ml] Yeast 7 -
12.0 oz Chocolate Malt (450.0 SRM) Grain 8 7.4 %
3.0 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 9 1.9 %
3.0 oz Roasted Barley (300.0 SRM) Grain 10 1.9 %
Gravity, Alcohol Content and Color
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 33.6 IBUs
Est Color: 33.4 SRM
Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 5.0 %
Calories: 170.0 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.0 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 10 lbs 2.1 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 4.5 gal of water at 161.6 F 150.0 F 75 min
Sparge: Batch sparge with 2 steps (4.0 gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
chocalte malt, roasted barley, and black malt removed from mash and added during batch sparge. i do mash about 1-3 oz of black malt to hit desired PH.
target water profile as follows:
Calcium (Ca) = 105.0
Magnesium (Mg) = 17.0
Sodium (Na) = 23.0
Sulfate (SO4) = 66.0
Chloride (Cl) = 30.0
BiCarbonate (HCO3) = 153.0
1.8gr caco3 is added during boil to bump up bicarb to 150-160.
.5 gr canning salt added during boil to bump sodium up to 20-25
when you can get it this time of year, i use white labs platinum series 037