Oatmeal Stout Recipe - Dry Oatmeal - EXP1 w Bourbon Hazelnut Coffee

Recipe Info

Recipe Image

Dry Oatmeal - EXP1 w Bourbon Hazelnut Coffee

by on
All Grain
3 Gallon(s)
4 Gallon(s)
60 min
75%
All Grain Oatmeal Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Flaked Oats - US, Chocolate Malt - US, Roasted Barley - US, Crystal 120L - CA, De-Bittered Black - BE, Nugget Hops, Willamette Hops, Fermentis Safale US-05 Homebrew Yeast, Bourbon, Medium toast oak cubes, Cacao nibs, Hazelnut Syrup, Sumatra coffee.

This recipe was cloned from Morning Wood.

Fermentables

66% - 2-Row - US
5
37
1
Mash
13% - Flaked Oats - US
1
37
1
Mash
7% - Chocolate Malt - US
0.5
34
350
Mash
7% - Roasted Barley - US
0.5
25
300
Mash
4% - Crystal 120L - CA
0.3
33
120
Mash
4% - De-Bittered Black - BE
0.3
34
500
Mash

Hops

Nugget
0.3
Pellet
Boil
60 min(s)
13.2
21.4
Willamette
0.5
Pellet
Boil
30 min(s)
4.9
10.2
Willamette
0.5
Pellet
Boil
15 min(s)
4.9
6.6

Yeast

Fermentis Safale US-05
81%
Fermentis Safale US-05
81%

Other Stuff

Bourbon
4
oz
Secondary
Medium toast oak cubes
1.5
oz
Secondary
Cacao nibs
2.4
oz
Secondary
Hazelnut Syrup
1.5
oz
Secondary
Sumatra coffee
1.998
oz
Bottle

Mash Steps

Strike 2.7 Gallons
Decoction
163
0 min
Mash
Infusion
150
60 min
Sparge 3.4 Gallons
Decoction
170
10 min

Special Instructions

1.
Ferment around 66' for one week
2.
Soak oak cubes and nibs in bourbon & hazelnut for one week
3.
Transfer to secondary for one week
4.
Add bourbon mixture to secondary and sit 3 more weeks
5.
Mix 2 oz cold brew Sumatra coffee with 2.5 oz corn sugar and add pre-bottling
6.
Age this beer 4 weeks minimum.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dry Oatmeal - EXP1 w Bourbon Hazelnut Coffee
Oatmeal Stout
  • 3.00 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.068 OG
  • 1.013 FG
  • 38.1 IBU (tinseth) Bitterness
  • 0.56 BG:GU
  • 52.0° SRM Color
  • 75% Efficiency
  • 7.1% ABV Alcohol
  • 229 per 12oz Calories
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