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Old 06-24-2013, 11:18 PM   #71
ThatsGoodHead
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Feb 2012
Bridgewater, Nova Scotia
Posts: 18


I was looking for a good oatmeal Stout recipe and found this! Thanks for posting this as it got some amazing reviews after reading all the pages. I will be making this very soon. Cheers.



 
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Old 01-17-2015, 08:06 PM   #72
booherbg
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Oct 2011
Cincinnati, OH
Posts: 110
Liked 3 Times on 3 Posts


Brewing this up today. Modified a bit for what I had on hand, plus a partial mash:
  • Assuming 55% efficiency for me (roughly 1.047 or so, but I'm not confident in my efficiency level yet)
  • 4lb Maris Otter
  • 3lb Maris Otter Liquid Extract
  • 2lb Vienna Malt
  • 1.5lb 100% Whole Rolled Oats ("Instant" from local grocery)
  • 10oz Chocolate Malt
  • 10oz Roasted Barley
  • .7oz Columbus Hops @ 60min (35 IBU)
  • BRY-97 Dry Yeast
  • --> 167F Strike Temp, 156F Mash Temp

I'm also using Bru'n water's "Malty Black" profile, with distilled water:
  • .2 grams/gallon gypsum
  • .3 grams/gallon Calcium Chloride
  • .3 grams/gallon Chalk/Calcium Carbonate
  • .3 grams/gallon Baking Soda
  • --> 8lb grain * 1.5 quart/lb ==> 3 gallons mash water
  • --> .6 grams gypsum in mash water
  • --> .9 grams Calcium Chloride,Chalk,Baking Soda
  • --> Recommended no gypsum or Baking Soda in sparge water (but scaled the rest appropriately)
  • --> Mash PH 5.7 // 82 Residual Alkalinity

Update: Batch tasted delicious going into the fermenter. Final OG: 1.049 (I got about 55% efficiency). May want to mix the grain up, I had a definite "layer" of oats in my bag (i do "brew in a bag) which may have prevented some of the lower layers (dark roasts) from being completely sparged. Oh well, super excited!

 
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