Oatmeal Stout Recipe - Falcon Stout

Recipe Info

Recipe Image

Falcon Stout

by on
All Grain
10 Gallon(s)
12.5 Gallon(s)
60 min
84%
Small addition of "Epsom salt" added to water in HLT, highly recommended by C. Kaminski. Ph reading @ 5.4 also added late addition 3 days after intial brew day another pouch of yeast. Was not happy with airlock weak fermentation via airlock. A 10 Darkness Imperail

Fermentables

69% - 2-Row - US
14
37
1
Mash
10% - Caramel/Crystal 60 - US
2
36
60
Mash
5% - Roasted Barley - US
1
25
300
Mash
2% - Chocolate Malt - US
0.5
34
350
Mash
5% - Special B - BE
1
30
180
Mash
9% - Flaked Oats - US
1.8
37
1
Mash

Hops

Willamette
4
Leaf
Boil
60 min(s)
5
31.2
Willamette
2
Leaf
Boil
5 min(s)
5
3.1

Yeast

Imperial A 15 Independence
74%
Added A 01 Imperial 100 ml with yeast starter
70%

Other Stuff

Epsom Salt
0.5
tsp
Mash
Epsom Salt
0.5
tsp
Boil

Mash Steps

Saccharification Rest
Infusion
150
25 min
Specialty grains plus oats mashed in after saccgarification of base garins @ 148 degrees
Infusion
150
60 min

Special Instructions

1.
Pumped H2o via bottom valve, incredible! Did not have to
2.
stir mash. No dough balls

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Falcon Stout
Oatmeal Stout
  • 10.00 Gallons Liters Batch Size
  • 12.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.061 OG
  • 1.017 FG
  • 34.4 IBU (tinseth) Bitterness
  • 0.56 BG:GU
  • 30.4° SRM Color
  • 84% Efficiency
  • 5.7% ABV Alcohol
  • 207 per 12oz Calories
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