Oatmeal Stout Recipe - Matt's Oatmeal Stout

Recipe Info

Recipe Image

Matt's Oatmeal Stout

by on
All Grain + Extract
5.5 Gallon(s)
4 Gallon(s)
60 min
70%
Mashed 6-row and Maris Otter separate. Steeped other grains. Bottled on Nov 10. Waiting for carbonation. Gravity numbers right on target. Smooth chocolatey stout flavor. Roasted flavor could be more intense. Will try one next weekend.

Fermentables

11% - Dry Malt Extract - Light - US
1
44
8
Extract
14% - Flaked Oats - US
1.25
37
1
Mash
6% - Chocolate Malt - US
0.5
34
350
Steep
5% - Roasted Barley - US
0.4375
25
300
Steep
34% - Dry Malt Extract - Dark - US
3
44
18
Extract
6% - Caramel/Crystal 120 - US
0.5625
35
120
Steep
11% - 6-Row - US
1
35
2
Mash
11% - Maris Otter Pale - UK
1
38
3
Mash
1% - Black Patent Malt - UK
0.046875
25
500
Mash
1% - Gambrinus Honey Malt
0.046875
37
25
Mash

Hops

East Kent Goldings
0.8
Pellet
Boil
60 min(s)
7.2
16.4
Fuggles
0.3
Pellet
Boil
60 min(s)
5.3
4.5
Fuggles
0.67
Pellet
Boil
20 min(s)
5.3
6.1
East Kent Goldings
0.2
Pellet
Boil
20 min(s)
7.2
2.5

Yeast

Wyeast Irish Ale 1084
75%

Other Stuff

Cocoa Powder
8
floz
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Matt's Oatmeal Stout
Oatmeal Stout
  • 5.50 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.013 FG
  • 29.6 IBU (brewgr) Bitterness
  • 0.57 BG:GU
  • 31.9° SRM Color
  • 70% Efficiency
  • 5.0% ABV Alcohol
  • 173 per 12oz Calories
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