Recipe Type: All Grain
Yeast: 1338: European Ale
Yeast Starter: 1L
Batch Size (Gallons): 6
Original Gravity: 1.054
Final Gravity: 1.016
IBU: 30 IBU
Boiling Time (Minutes): 90
Color: 28 SRM
Primary Fermentation (# of Days & Temp): 21 days @ 65°
Tasting Notes: The departure from my normal Oatmeal Stout (70/20/5/5), lush and malty.

Hound of Culain
13-C Oatmeal Stout
Author: Jason Konopinski
Date: 3/20/09



Size: 6.0 gal
Efficiency: 80%
Attenuation: 71%
Calories: 185.58 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.048 - 1.065)
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Terminal Gravity: 1.016 (1.010 - 1.018)
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Color: 27.44 (22.0 - 40.0)
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Alcohol: 5.16% (4.2% - 5.9%)
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Bitterness: 30.4 (25.0 - 40.0)
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Ingredients:
8 lb Maris Otter Pale Ale Malt
2 lb Oats (Pregelatinized Flakes)
10 oz Black Roasted Barley
10 oz Pale Chocolate
10.0 oz British Dark Crystal
.75 oz Galena (13.0%) - added during boil, boiled 60 min
1.0 ea WYeast 1338 European Ale


00:03:00 Dough-In - Liquor: 4.0 gal; Strike: 164.68 °F; Target: 152 °F
01:03:00 Sacch. Rest - Rest: 60 min; Final: 152.0 °F
01:03:00 Lautering - First Runnings: 0.0 gal sparge @ 152 °F, 0.0 min; Sparge #1: 2.54 gal sparge @ 180 °F, 0.0 min; Sparge #2: 2.53 gal sparge @ 180 °F, 0.0 min; Total Runoff: 7.86 gal

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