The Oatmeal should be spread out in a dish and placed in the over at 350*C for around 20-30 minutes. Stir around every 5 minutes. I’ve found it works best to do this the night before so it can cool back down to room temperature.
I’d advise throwing in some rice hulls if fly sparging, I didn’t and very nearly had a stuck sparge.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
60 min |
45.7 IBUs |
23.5 SRM |
1.068 |
1.020 |
6.4 % |
|
Actuals |
1.072 |
1.01 |
8.2 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| American Porter |
20 A |
1.05 - 1.07 |
1.012 - 1.018 |
25 - 50 |
22 - 40 |
2.3 - 2.9 |
4.8 - 6.5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
10.5 lbs |
70.95 |
| Oats, Flaked |
2 lbs |
13.51 |
| Barley, Flaked |
1 lbs |
6.76 |
| Cara-Pils/Dextrine |
8 oz |
3.38 |
| Chocolate Malt |
8 oz |
3.38 |
| Black (Patent) Malt |
4.8 oz |
2.03 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum |
1 oz |
60 min |
Boil |
Pellet |
14 |
| Goldings, East Kent |
0.5 oz |
20 min |
Boil |
Pellet |
5 |
| Saaz |
0.5 oz |
20 min |
Boil |
Pellet |
4 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| British Ale II (1335) |
Wyeast Labs |
75% |
63°F - 75°F |
