Prairie Oatmeal Stout
Oatmeal Stout

 

Type: All Grain

 Date: 6/11/2003

Batch Size: 5.00 gal

 Brewer: Douglas Taylor
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (1.8 SRM) Grain 58.33 %
2.00 lb Oats, Flaked (1.3 SRM) Grain 16.67 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.33 %
0.50 lb Cara-Pils/Dextrine (1.5 SRM) Grain 4.17 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.17 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.17 %
0.25 lb Barley, Flaked (1.7 SRM) Grain 2.08 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.08 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 28.0 IBU
1.00 oz Cluster [7.00 %] (15 min) Hops 11.4 IBU
1.00 oz Fuggles [4.50 %] (Dry Hop 3 days) Hops -
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.063 SG

 Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.10 % Actual Alcohol by Vol: 0.65 %
Bitterness: 39.4 IBU Calories: 43 cal/pint
Est Color: 34.0 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 12.00 lb
Sparge Water: 3.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
40 min Saccharification Add 15.00 qt of water at 170.5 F 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

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