Tom's Oatmeal Stout 2

Average Rating:
You must be signed in to rate recipes

Created by tomcocca on December 28, 2010 08:38

Description:
Oatmeal Stout redux. Added some Biscuit Malt for a slightly more toasted flavor as well as Oat Malt for that oat texture.

Ingredients:

  • 3 lbs 2 ozs Liquid Malt Extract - Light
  • 2 lbs Maris Otter Pale Malt
  • 2 lbs Flaked Oats
  • 1 lbs Dry Malt Extract - Light
  • 12 ozs Chocolate Malt
  • 10 ozs Roasted Barley
  • 8 ozs Biscuit Malt
  • 5 ozs Oat Malt
  • 0.5 ounce Fuggle Hops
  • 1 ounce Goldings Hops
  • 1 teaspoon Irish Moss
  • 1 packet Wyeast NB NeoBritannia (1945)

Instructions:

Mash for 60 minutes at 154 °F:

  • 12 ozs Chocolate Malt
  • 2 lbs Maris Otter Pale Malt
  • 10 ozs Roasted Barley
  • 2 lbs Flaked Oats
  • 5 ozs Oat Malt
  • 8 ozs Biscuit Malt

Boil Schedule:

  • 1 lbs Dry Malt Extract - Light at 60 minutes
  • 3 lbs 2 ozs Liquid Malt Extract - Light at 60 minutes
  • 1 ounce Goldings Hops pellets at 45 minutes
  • 0.5 ounce Fuggle Hop pellets at 15 minutes
  • 1 teaspoon Irish Mos at 10 minutes

Yeast:

  • 1 packet Wyeast NB NeoBritannia (1945)

Specs:
Type: Partial Mash
Style: Oatmeal Stout
Categories: Oatmeal Stout
Batch size: 5.0 Gallons
Boil size: 3.0 Gallons
Original gravity: 1.052
Final gravity: 1.014
Abv: 5.0 %
Color:
101.0 SRM
 
Bitterness: 25.0 IBU
Steeping efficiency: 75.0

Chart?chxr=0,0,100,5|1,0,100,5&chxt=x,x,y,y&chs=400x500&cht=lc&chg=5,5,5,5,0,0&chtt=original+gravity+to+ibu+ratio&chxl=2:|1.000|1.005|1.010|1.015|1.020|1.025|1.030|1.035|1.040|1.045|1.050|1.055|1.060|1.065|1.070|1.075|1.080|1.085|1.090|1.095|1.100|3:|og|1:|ibus||||||||||||||||||||&chd=t:0,100|0,100|0,100|0,100|0,100|0,100&chfd=0,x,0,x*3.65|1,x,1,x*2.8|2,x,2,x*2.3|3,x,3,x*1.88|4,x,4,x*1.6|5,x,5,x*1.25&chco=73382c,de761b,e2c221,7fb438,257c2e,257c2e&chdl=very+malty|mild+malt|balanaced|mild+hop|very+hoppy&chdlp=b|0,1,2,3,4,5&chm=b,73382c,0,1,0|b,de761b,1,2,0|b,e2c221,2,3,0|b,7fb438,3,4,0|b,257c2e,4,5,0&chem=y;s=bubble_text_small;d=bb,tom's oatmeal stout 2,ffffff;py=1.0;po=0.25,0

Comments


American Amber Ale - American Barleywine - American Brown Ale - American IPA - American Pale Ale - American Stout - American Wheat or Rye Beer - Applewine - Baltic Porter - Belgian Blond Ale - Belgian Dark Strong Ale - Belgian Dubbel - Belgian Golden Strong Ale - Belgian Pale Ale - Belgian Specialty Ale - Belgian Tripel - Berliner Weisse - Bière de Garde - Blonde Ale - Bohemian Pilsener - Braggot - Brown Porter - California Common Beer - Christmas/Winter Specialty Spiced Beer - Classic American Pilsner - Classic Rauchbier - Common Cider  - Common Perry - Cream Ale - Cyser - Dark American Lager - Doppelbock - Dortmunder Export - Dry Mead - Dry Stout - Dunkelweizen - Düsseldorf Altbier - Eisbock - English Barleywine - English Cider  - English IPA - Extra Special/Strong Bitter (English Pale Ale) - Flanders Brown Ale/Oud Bruin - Flanders Red Ale - Foreign Extra Stout - French Cider - Fruit Beer - Fruit Cider - Fruit Lambic - German Pilsner (Pils) - Gueuze - Imperial IPA - Irish Red Ale - Kölsch - Lite American Lager - Maibock/Helles Bock - Metheglin - Mild - Munich Dunkel - Munich Helles - New England Cider - Northern English Brown Ale - Northern German Altbier - Oatmeal Stout - Oktoberfest - Old Ale - Open Category Mead - Other Fruit Melomel - Other Smoked Beer - Other Specialty Cider/Perry - Premium American Lager - Pyment - Robust Porter - Roggenbier (German Rye Beer) - Russian Imperial Stout - Saison - Schwarzbier (Black Beer) - Scottish Export 80/- - Scottish Heavy 70/- - Scottish Light 60/- - Semi-sweet Mead - Southern English Brown - Special/Best/Premium Bitter - Specialty Beer - Spice, Herb, or Vegetable Beer - Standard American Lager - Standard/Ordinary Bitter - Straight (Unblended) Lambic - Strong Scotch Ale - Sweet Mead - Sweet Stout - Traditional Bock - Traditional Perry  - Vienna Lager - Weizen/Weissbier - Weizenbock - Witbier - Wood-Aged Beer