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Beerdiful Oatmeal Stout

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