50th BIRTHDAY OATMEAL STOUT

Source: Chris McAtee
Recipe added: 01/08/00
Email: mcatee@cadvision.com

This recipe makes an excellent 4.8% abv stout. Smooth and velvety. I like to have one with lunch while I have this beer on tap in my basement. The honey brings down the FG nicely. While NOT a Guinness, it'a a tasty drop! Chris Calgary

Specifics

Recipe type: All Grain
Batch Size: 23 litres (6 US)
Starting Gravity: 1.044
Finishing Gravity: 1.008
Time in Boil: 75 mins
Primary Fermentation: 6 days @ 65F
Secondary Fermentation: 15 days @ 55F
Additional Fermentation: N/A

Ingredients:

1.0# honey (T-15)
0.28# Munich Lt, Gambrinus
5.71# Westcan 2 row (Harrington)
1.25# Roast barley, Hugh Baird
1.25# Flaked Barley
13 oz Instant Oats
3 oz Chocolate Malt, UK
8 oz Crystal 120L
2 oz Carafa Special, Wyermann
0.75 oz BC Challenger, 6.3%, T-60
3/8 oz Magnum, US, 13.5%, T-60
1/3 oz Galena, US, 13.0%, T-60
1 packet Danstar Nottingham +
1 packet Danstar Manchester

Procedure:

31 mins @ 104F 30 mins@ 138F 46 mins@ 146F 75% efficiency Mash the oats right in with the other grains!

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