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Oatmeal Stout
| Brewer: | Tom Healy | Email: | - | |||||
| Beer: | Oatmeal Stout | Style: | Oatmeal Stout | |||||
| Type: | All grain | Size: | 2.7 gallons | |||||
| Color: |
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Bitterness: | 15 IBU | |||||
| OG: | 1.056 | FG: | 1.019 | |||||
| Alcohol: | 4.8% v/v (3.7% w/w) | |||||||
| Water: | .7 teaspoon gypsum added to boiled tap in mash. Med mineral Los Angeles Tap. | |||||||
| Grain: | 4 lb. American 2-row 8 oz. Belgian aromatic 4 oz. American black patent 4 oz. CarafaIII 4 oz. Roasted barley 7 oz. Rolled oats |
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| Mash: | 75% efficiency | |||||||
| 155•f standard mash overnight. Nottingham dry is dry, so a slightly warmer mash plus oats etc for more body | ||||||||
| Boil: | 60 minutes | SG 1.050 | 3 gallons | |||||
| Hops: | .5 oz. Fuggles (4.75% AA, 60 min.) | |||||||
| Yeast: | Dry Notty .5 package pitched dry at 80f | |||||||
| Log: | Dropped in fridge 3 days at 40f. Bottled 2.5 gallons | |||||||
| Carbonation: | Raw sugar to 2.1 vol co2 use calculator. | |||||||
| Tasting: | Flat beer was nice and thick, developed fruity esters more than usual for this yeast. | |||||||
Recipe posted 03/04/16.
