Oatmeal Stout Recipe - Stout at the Devil

Recipe Info

Recipe Image

Stout at the Devil

by on
All Grain
10 Gallon(s)
12 Gallon(s)
60 min
75%
All Grain Oatmeal Stout homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Flaked Oats - US, Roasted Barley - UK, Pale Chocolate - UK, Caramel/Crystal 120 - US, Glacier Hops, Mt. Hood Hops, Wyeast British Ale 1098 Homebrew Yeast, Irish Moss, Yeast Nutrient.

Fermentables

75% - Maris Otter Pale - UK
15
38
3
Mash
10% - Flaked Oats - US
2
37
1
Mash
5% - Roasted Barley - UK
1
29
550
Steep
5% - Pale Chocolate - UK
1
32
300
Steep
5% - Caramel/Crystal 120 - US
1
35
120
Mash

Hops

Glacier
1
Pellet
Boil
60 min(s)
6
11.0
Mt. Hood
1
Pellet
Boil
60 min(s)
5.5
10.1

Yeast

Wyeast British Ale 1098
74%

Other Stuff

Irish Moss
1
tbsp
FlameOut
Yeast Nutrient
1
tbsp
FlameOut

Mash Steps

Saccharification Rest
Infusion
153
60 min

Special Instructions

1.
Toasted 1lb oats on cookie sheet 300 degrees for 30 mins
2.
Dark grains excluding 120 was added to mesh bag and steeped in boiling wort for 7 mins before flame out

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Stout at the Devil
Oatmeal Stout
  • 10.00 Gallons Liters Batch Size
  • 12.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.054 OG
  • 1.014 FG
  • 21.1 IBU (tinseth) Bitterness
  • 0.39 BG:GU
  • 36.2° SRM Color
  • 75% Efficiency
  • 5.2% ABV Alcohol
  • 181 per 12oz Calories
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