Oatmeal Stout
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
13-C Stout, Oatmeal Stout
|
Min OG:
|
1.048
|
Max OG:
|
1.065
|
|
|
Min IBU:
|
25
|
Max IBU:
|
48
|
|
|
Min Clr:
|
22
|
Max Clr:
|
60
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
5.50
|
Wort Size (Gal):
|
5.50
|
|
Total Grain (Lbs):
|
12.75
|
|
|
|
Anticipated OG:
|
1.058
|
Plato:
|
14.18
|
|
Anticipated SRM:
|
45.6
|
|
|
|
Anticipated IBU:
|
42.2
|
|
|
|
Brewhouse Efficiency:
|
70
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
6.47
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.049
|
SG
|
12.15 Plato
|
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
54.9
|
7.00 lbs.
|
Pale Malt(2-row)
|
Great Britain
|
1.038
|
3
|
|
5.9
|
0.75 lbs.
|
CaraMunich Malt
|
Belgium
|
1.033
|
75
|
|
3.9
|
0.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
|
3.9
|
0.50 lbs.
|
Crystal 105L
|
Great Britain
|
1.033
|
105
|
|
3.9
|
0.50 lbs.
|
Roasted Barley
|
America
|
1.028
|
450
|
|
3.9
|
0.50 lbs.
|
Black Patent Malt
|
America
|
1.028
|
525
|
|
7.8
|
1.00 lbs.
|
Munich Malt
|
Germany
|
1.037
|
8
|
|
11.8
|
1.50 lbs.
|
Flaked Oats
|
America
|
1.033
|
2
|
|
3.9
|
0.50 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
Potential represented as SG per pound per gallon.
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Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.50 oz.
|
Fuggle
|
Whole
|
5.00
|
29.4
|
60 min
|
|
1.00 oz.
|
Goldings - E.K.
|
Whole
|
4.75
|
9.5
|
30 min
|
|
1.00 oz.
|
Willamette
|
Whole
|
5.00
|
3.3
|
2 min
|
White Labs WLP004 Irish Stout
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
12.75
|
|
|
Water Qts:
|
0.00
|
Before Additional Infusions
|
|
Water Gal:
|
0.00
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
0.00
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
0
|
0 Min
|
|
Mash-out Rest:
|
0
|
0 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |