Recipe Type: All Grain
Yeast: WLP 550
Yeast Starter: Cake
Batch Size (Gallons): 6
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 34.9
Boiling Time (Minutes): 60
Color: 34.5
Primary Fermentation (# of Days & Temp): 21

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Belgian Oatmeal Stout
Brewer: knipknup
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (44.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.58 gal
Estimated OG: 1.051 SG
Estimated Color: 34.5 SRM
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.1 oz Rice Hulls (0.0 SRM) Adjunct 3.1 %
6 lbs Pale Malt (2 Row) UK (2.5 SRM) Grain 48.5 %
2 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 20.2 %
1 lbs Munich Malt (6.5 SRM) Grain 8.1 %
1 lbs Oats, Flaked (1.0 SRM) Grain 8.1 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.1 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4.0 %
4.0 oz Special B Malt (180.0 SRM) Grain 2.0 %
1.00 oz Styrian Goldings [5.40%] (60 min) Hops 16.9 IBU
1.00 oz Styrian Goldings [5.40%] (30 min) Hops 13.0 IBU
1.00 oz Fuggles [4.50%] (10 min) Hops 5.1 IBU
0.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 tsp Cinnamon (Mash 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min)Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
10.00 gal Boise, ID Water
1 Pkgs Belgian Ale (White Labs #WLP550) [StarteYeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12.38 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 15.48 qt of water at 177.8 F 158.0 F 60 min
Mash Out Add 6.19 qt of water at 199.4 F 168.0 F 10 min


Notes:
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Attempt at a Belgian Stout. Should be ready for the cold months.
SG 1.047 @ 7gal 07/02/07
OG 1.051 @ 6.5 gal 07/02/07
FG

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