Oatmeal Stout Recipe - Jolly Roger Oatmeal Stout

Recipe Info

Recipe Image

Jolly Roger Oatmeal Stout

by on
All Grain + Extract
2.5 Gallon(s)
3 Gallon(s)
60 min
75%
SInce OG was 1.048 or so, this is the closest approximation I can get - made with second runnings from the other 2 VDX California Common batches, so approximate 4-5 lbs grain BELOW INGREDIENTS; added choco malt/oats, added LME oatmeal stout LME can from NZ for the stout boil. Used Harvested British ale yest from batch in January.

Fermentables

29% - Liquid Malt Extract - Dark - US
1.21
36
18
Extract
18% - Chocolate Malt - US
0.75
34
350
Mash
3% - Dry Malt Extract - Pilsen - US
0.125
42
2
Extract
24% - Floor-Malted Bohemian Pilsner - DE
1
38
1
Mash
24% - Crystal 40L - CA
1
34
40
Mash
2% - Corn Sugar (Dextrose) - US
0.0625
46
0
Late

Hops

Cascade
0.25
Leaf
Boil
60 min(s)
5.8
10.0
Cluster
0.25
Leaf
Boil
60 min(s)
7
12.1
Saaz
0.0625
Pellet
DryHop
0 day(s)
3.8
0.0

Yeast

Wyeast British Ale 1098
74%

Other Stuff

Vodka soaked organic cocoa nibs
2
oz
Secondary

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

Jolly Roger Oatmeal Stout
Oatmeal Stout
  • 2.50 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.013 FG
  • 22.1 IBU (tinseth) Bitterness
  • 0.44 BG:GU
  • 42.9° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 166 per 12oz Calories
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