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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. Head retention low, lots of oils in oats. dry, dark malts predominate \. very good but requires more bittering hops to maintain head. |
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Recipe posted 03/29/16.
