lasvegasculture
Member
I am brewing an oatmeal stout this weekend and wanted to get a few opinions on this recipe:
imperial oatmeal stout
Oatmeal Stout
Type: All Grain
Date: 1/08/2011
Batch Size: 11.50 gal
Brewer:
Boil Size: 14.43 gal
Asst Brewer:
Boil Time: 90 min
Equipment: BREWTREE- 15 Gallon Brewing System
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
2.00 lb Rice Hulls (0.0 SRM) Adjunct 4.44 %
30.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
7.00 lb Oats, Flaked and toasted (1.0 SRM) Grain 15.56 %
2.00 lb Barley, Flaked (1.7 SRM) Grain 4.44 %
2.00 lb Chocolate Malt (325.0 SRM) Grain 4.44 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 2.22 %
1.00 lb Roasted Barley (525.0 SRM) Grain 2.22 %
1.00 oz milennium [15.00 %] (60 min) Hops 17.3 IBU
2.00 oz Phoenix [10.00 %] (60 min) Hops 23.0 IBU
2.00 oz Williamette [5.50 %] (10 min) Hops 4.6 IBU
2.00 oz Williamette [5.50 %] (0 min) Hops -
1 Pkgs California Ale 4.2L starter (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.095 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.021 SG
Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 9.77 %
Actual Alcohol by Vol: 0.65 %
Bitterness: 44.9 IBU
Calories: 43 cal/pint
Est Color: 47.3 SRM Color:
From what I have read 10-15% oatmeal is about right.
What do you think about the specialty grains?...too much, too little?
I haven't figured out a mash schedule yet, thinking cook oatmeal 1st, then 120ish for a while for oatmeal, then decoct to 154 for 60 min, 168 mash out.
All comments good or bad are appreciated, Thanks in advance.
imperial oatmeal stout
Oatmeal Stout
Type: All Grain
Date: 1/08/2011
Batch Size: 11.50 gal
Brewer:
Boil Size: 14.43 gal
Asst Brewer:
Boil Time: 90 min
Equipment: BREWTREE- 15 Gallon Brewing System
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
2.00 lb Rice Hulls (0.0 SRM) Adjunct 4.44 %
30.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
7.00 lb Oats, Flaked and toasted (1.0 SRM) Grain 15.56 %
2.00 lb Barley, Flaked (1.7 SRM) Grain 4.44 %
2.00 lb Chocolate Malt (325.0 SRM) Grain 4.44 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 2.22 %
1.00 lb Roasted Barley (525.0 SRM) Grain 2.22 %
1.00 oz milennium [15.00 %] (60 min) Hops 17.3 IBU
2.00 oz Phoenix [10.00 %] (60 min) Hops 23.0 IBU
2.00 oz Williamette [5.50 %] (10 min) Hops 4.6 IBU
2.00 oz Williamette [5.50 %] (0 min) Hops -
1 Pkgs California Ale 4.2L starter (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.095 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.021 SG
Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 9.77 %
Actual Alcohol by Vol: 0.65 %
Bitterness: 44.9 IBU
Calories: 43 cal/pint
Est Color: 47.3 SRM Color:
From what I have read 10-15% oatmeal is about right.
What do you think about the specialty grains?...too much, too little?
I haven't figured out a mash schedule yet, thinking cook oatmeal 1st, then 120ish for a while for oatmeal, then decoct to 154 for 60 min, 168 mash out.
All comments good or bad are appreciated, Thanks in advance.