Oatmeal Stout Recipe - Pumpkin Apple Butter Oatmeal Stout - Gluten Reduced

Recipe Info

Recipe Image

Pumpkin Apple Butter Oatmeal Stout - Gluten Reduced

by on
All Grain
5.5 Gallon(s)
6.75 Gallon(s)
60 min
75%
I use Clawhammer Brew in a Basket System for all my brews.

Fermentables

80% - 2-Row - US
12
37
1
Mash
3% - Caramel/Crystal 150 - US
0.5
35
150
Mash
3% - Flaked Oats - US
0.5
37
1
Mash
3% - Chocolate Malt - US
0.5
34
350
Mash
7% - Roasted Barley - US
1
25
300
Mash
3% - Biscuit Malt - BE
0.5
36
23
Mash

Hops

Willamette
1.5
Pellet
Boil
60 min(s)
5
21.0
Willamette
0.5
Pellet
Boil
30 min(s)
5
5.4
Willamette
1
Pellet
Boil
15 min(s)
5
6.9
Columbus
1.5
Pellet
DryHop
7 day(s)
15
0.0

Yeast

Fermentis Safale S-04
75%

Other Stuff

Whirlfloc
1.5714
each
Boil
Clarity Ferm
1.5714
each
Primary
Pumkin extract
3.1429
oz
Bottle
Apple extract
1.5714
oz
Bottle

Mash Steps

Brew In A Bag
Infusion
154
60 min

Special Instructions

1.
Bring 5.25gal of water to strike temp of 156
2.
Add grains to strike water and mix thoroughly
3.
Mash for 60min at 154 with re-circulation or stir grains every 30min
4.
After 60min remove grain basket and allow to drain (Approx. 4.5gal remaining)
5.
Heat to a boil and begin 60min hop schedule
6.
Add whirlfloc at 15min left of boil
7.
After flame out chill wort to below 70 degrees (Approx. 3.5gal remaining)
8.
Transfer wort to fermenter. (Approx. 3.25gal after trub separation)
9.
Add Clarity Ferm and pitch yeast
10.
Aerate wort thoroughly
11.
Ferment for 14 days
12.
Dry hop at 7 days left of fermentation

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Pumpkin Apple Butter Oatmeal Stout - Gluten Reduce...
Oatmeal Stout
  • 5.50 Gallons Liters Batch Size
  • 6.75 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.074 OG
  • 1.018 FG
  • 33.3 IBU (tinseth) Bitterness
  • 0.45 BG:GU
  • 36.8° SRM Color
  • 75% Efficiency
  • 7.1% ABV Alcohol
  • 252 per 12oz Calories
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