- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- 1l
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.059
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 31
- Color
- 34 SRM
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- roasty, toasty, dark chocolate, mocha, nutty, creamy
I entered this in the 2011 Peach State Brew Off and took 2nd in Oatmeal Stouts. I have since altered the recipe to include an additional pound of oatmeal since the judges suggested more oatmeal for more of a nutty flavor. The original recipe is as follows.
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 34.2 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Chocolate Malt (412.0 SRM)
1 lbs Oats, Flaked (1.0 SRM) (toasted at 350F for 20 minutes or until golden brown)
1 lbs Oats, Malted (1.0 SRM)
12.0 oz Caraaroma (130.0 SRM)
1.00 oz Goldings, East Kent [5.40 %] (60 min)
1.00 oz Goldings, East Kent [5.40 %] (30 min)
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
I used a 1000ml starter and had bubbles in the airlock within 3 hours and vigorous fermentation with in 8 hours
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 34.2 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Chocolate Malt (412.0 SRM)
1 lbs Oats, Flaked (1.0 SRM) (toasted at 350F for 20 minutes or until golden brown)
1 lbs Oats, Malted (1.0 SRM)
12.0 oz Caraaroma (130.0 SRM)
1.00 oz Goldings, East Kent [5.40 %] (60 min)
1.00 oz Goldings, East Kent [5.40 %] (30 min)
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
I used a 1000ml starter and had bubbles in the airlock within 3 hours and vigorous fermentation with in 8 hours