Imperial Stout Recipe - Rizzo's Oatmeal Milk Stout

Recipe Info

Recipe Image

Rizzo's Oatmeal Milk Stout

by on
All Grain
5.5 Gallon(s)
7.2 Gallon(s)
60 min
70%
#95 A big rich Oatmeal Milk Stout.

Fermentables

43% - 2-Row - US
8
37
1
Mash
16% - Rolled Oats - US
3
30
2
Mash
3% - Rice Hulls - US
0.5
0
0
Mash
16% - CaraHell - DE
3
27
10
Mash
11% - Crystal 120L - CA
2
27
120
Mash
1% - Roasted Barley - UK
0.2
27
550
Mash
3% - Black Malt - UK
0.5
27
500
Mash
8% - Lactose - Milk Sugar - US
1.5
41
1
Late

Hops

Centennial
1
Pellet
Boil
55 min(s)
10.5
27.1
Centennial
1
Pellet
Boil
30 min(s)
10.5
21.3
Willamette
1.5
Pellet
Boil
15 min(s)
4.2
8.3

Yeast

Fermentis Safale US-05
72%

Other Stuff

Whirlfloc
1
each
Boil
Yeast Nutrient
2
tbsp
Boil

Mash Steps

Saccharification Rest
Infusion
153
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

Rizero

Tasted on 3/17/2020 by Rizero

Notes:

Color is black with good carbonation and a one finger fluffy tan head. Aroma is a sweet roasted malt scent. It has a bold medium bold with a rich creamy mouthfeel. Flavor is rich and sweet with mild roasted notes, then a mellow bitterness on the end. Aftertaste is more of the same leaving a molasses like taste lingering on the back end. Overall this is the smoothest sweet stout I've ever had, may need to be a little more stout though.

Recipe Facts

Rizzo's Oatmeal Milk Stout
Imperial Stout
  • 5.50 Gallons Liters Batch Size
  • 7.20 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.080 OG
  • 1.022 FG
  • 56.7 IBU (tinseth) Bitterness
  • 0.71 BG:GU
  • 39.9° SRM Color
  • 70% Efficiency
  • 7.4% ABV Alcohol
  • 277 per 12oz Calories
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