Oatmeal Stout Recipe - oat malt stout

Recipe Info

Recipe Image

oat malt stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
1/2 RO, 1/2 A2 tap. Strike with 3.25 gal, add 1g Ca(OH)2 to mash. Target 152F. Acidify 5 gal sparge water to 5.20 pH. Add 4g CaSO4 to kettle. Copper up to 6.5gal, boil 60 minutes. Add invert@5 min before EOB. KO@ 66F.

This recipe was cloned from baby’s first porter.

Fermentables

66% - Maris Otter Pale - UK
7
38
3
Mash
19% - Oat Malt - UK
2
28
2
Mash
6% - Invert Sugar - US
0.6
36
70
Late
9% - Roasted Barley - UK
1
29
500
Mash

Hops

Willamette
1.5
Leaf
Boil
15 min(s)
5.8
14.0
Willamette
0.85
Leaf
Boil
60 min(s)
3.9
10.8
Willamette
1
Leaf
Boil
60 min(s)
5.8
18.8

Yeast

Wyeast London Ale III 1318
77%

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 (0)

There aren't any tasting notes logged yet

Recipe Facts

oat malt stout
Oatmeal Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.057 OG
  • 1.013 FG
  • 43.6 IBU (tinseth) Bitterness
  • 0.77 BG:GU
  • 39.0° SRM Color
  • 75% Efficiency
  • 5.7% ABV Alcohol
  • 191 per 12oz Calories
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