SkinnyShamrock
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP001
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.054
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 24
- Color
- 37
- Primary Fermentation (# of Days & Temp)
- 7 @ 68*
- Tasting Notes
- Chocolate-y
SkinnyShamrock's Outbound Oatmeal Stout- my first AG!
7 lbs. Munich
1 lb. Crystal 80L
1 lb. melanoidin malt
18 oz. (standard container) "Minute" oats
.5 lb. dark Munich
.5 lb. chocolate malt
.5 lb. roasted barley
Mash for 60 minutes at 154*
Start with roughly 6 gallons of wort, begin 60 minute boil
Add 1.25 oz. Willamette pellets (4.9%AA)
Add 1 teaspoon Irish moss at 15 minutes left
End boil, chill to 65*
Into 5 gallons of cool wort, pitch White Labs WLP001 or similar West Coast ale yeast (I actually pulled yeast from the bottom of a tank at work, but our house ale yeast is a West Coast-style ale yeast)
OG=1.054
Ferment for 7-10 days at 68* until reaching FG of 1.018, add priming sugar and bottle, condition for 10-14 days, enjoy beer
(Note...some of the stats may be slightly off, the recipe calculator I used doesn't know what melanoidin malt is)
7 lbs. Munich
1 lb. Crystal 80L
1 lb. melanoidin malt
18 oz. (standard container) "Minute" oats
.5 lb. dark Munich
.5 lb. chocolate malt
.5 lb. roasted barley
Mash for 60 minutes at 154*
Start with roughly 6 gallons of wort, begin 60 minute boil
Add 1.25 oz. Willamette pellets (4.9%AA)
Add 1 teaspoon Irish moss at 15 minutes left
End boil, chill to 65*
Into 5 gallons of cool wort, pitch White Labs WLP001 or similar West Coast ale yeast (I actually pulled yeast from the bottom of a tank at work, but our house ale yeast is a West Coast-style ale yeast)
OG=1.054
Ferment for 7-10 days at 68* until reaching FG of 1.018, add priming sugar and bottle, condition for 10-14 days, enjoy beer
(Note...some of the stats may be slightly off, the recipe calculator I used doesn't know what melanoidin malt is)