Oatmeal Stout Recipe - Backdoor Brewing Hopped Oatmeal Stout

Recipe Info

Recipe Image

Backdoor Brewing Hopped Oatmeal Stout

by on
All Grain
18.9271 Liter(s)
24.6052 Liter(s)
60 min
75%
Slightly more Dark & Pale Chocolate and Dark Crystal to increase colour from last time.

This recipe was cloned from Backdoor Brewing Oatmeal Porter.

Fermentables

75% - 2-Row - US
4.1
37
1
Mash
9% - Flaked Oats - US
0.5
37
1
Mash
5% - Gladfield Dark Chocolate
0.3
0
550
Mash
5% - Dark Crystal 80L - UK
0.3
33
80
Mash
5% - Pale Chocolate - UK
0.3
32
200
Mash

Hops

Simcoe
8
Pellet
Boil
60 min(s)
14.1
13.5
Simcoe
30
Pellet
Boil
5 min(s)
14.1
10.1
Centennial
30
Pellet
Boil
5 min(s)
9.1
6.5
Columbus
30
Pellet
Boil
5 min(s)
15.2
10.9
Simcoe
40
Pellet
DryHop
0 day(s)
14.1
0.0
Columbus
40
Pellet
DryHop
0 day(s)
15.2
0.0
Centennial
40
Pellet
DryHop
0 day(s)
9.1
0.0

Yeast

Wyeast London ESB Ale 1968
69%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

syelaw

Tasted on 8/8/2016 by syelaw

Notes:

Hopped oatmeal stout, pretty much no different to the Black IPA's i have tried to make previously. I would like to make this recipe again and go back to a simple hopped traditional oatmeal stout.

Recipe Facts

Backdoor Brewing Hopped Oatmeal Stout
Oatmeal Stout
  • 18.93 Gallons Liters Batch Size
  • 24.61 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.063 OG
  • 1.019 FG
  • 40.9 IBU (tinseth) Bitterness
  • 0.65 BG:GU
  • 38.6° SRM Color
  • 75% Efficiency
  • 5.6% ABV Alcohol
  • 214 per 12oz Calories
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