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Oatmeal Stout Extract
Color
Stats
OG1.043
FG1.012
IBU28
ABV4.00 %
SRM43
BJCP Style
16C. Stout, Oatmeal Stout
Description
Submitted by tkerugger on 26-Apr-2009

Recipe Details
Tasting Notes
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1084 Irish Ale (75% app. attenuation)
Primary Fermentation Plastic 3 weeks
Secondary Fermentation none
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.035 1.043 1.060
FG 1.010 1.012 1.018
IBU 20 28 50
SRM 43 35+
ABV 3.3 4.00 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
85.7 % 6.00 Dark Malt Extract Syrup 30.6 80.0
7.1 % 0.50 Rolled Oats 1.9 2.2
3.6 % 0.25 American Chocolate 1.1 350.0
3.6 % 0.25 American Roasted Barley 1.1 450.0
  7.00     34.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 1.00 Fuggles Pellet 5.1 5.1 60 0.056 28.4
  1.00               28.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss added w/15 mins remaining