OIBC Oatmeal Stout
Recipe added: 01/11/04
I can't wait to sample this beer; I racked to secondary on 1-10-04, and the tiny bit i could get from the racking cane, after filling my secondary carboy, tasted fantastic: notes of chocolate, smooth oatmeal, coffee, and noticeable but not too strong hop bitterness.
If you try this recipe, please email me and let me know how it turns out!!
Recipe type: All Grain
Batch Size: 5 US Gallons
Starting Gravity: 1.058
Finishing Gravity: 1.014-16
Time in Boil: 90 minutes
Primary Fermentation: 1 week
Secondary Fermentation: 1-2 weeks
- 8 lb. 2-row Briess Pale Ale malt
- 1 lb. Briess 60-L Crystal malt
- .75 lb Munton's Chocolate malt
- .25 Briess Roasted Barley
- 1 lb. flaked oats
- 1 oz. bullion pellet hops (7.9% AA) - 50 min. boil time
- White Labs London Ale - pitchable tube, no starter
Mashed in 3.25 gal. strike water, (heated to 165 dF, after dough-in, temp. stabilized to 152-3 dF). Mashed 60 min, sparged with 172 dF water to reach 6.5 gal. in brew pot.
Boiled 40 minutes before adding bullion hops, boiled 50 more minutes after that. Cooled with wort chiller, pitched tube of yeast, active fermentation within 3 hours, blow-off by next morning.
Primary for a week, then secondary 1-2 weeks, (depending on how in need of beer you are).
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