I Hate Oatmeal stout

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 217 calories (Per 12oz)
Carbs: 20 g (Per 12oz)

Created Thursday March 24th 2016

Original Gravity:

1.066

Final Gravity:

1.013

ABV (standard):

6.83%

IBU (tinseth):

43.93

SRM (morey):

39.21

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.7 lb	American - Caramel / Crystal 80L0.7 lb Caramel / Crystal 80L	33	80	5.3%
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	75.8%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.6%
0.25 lb	American - Black Malt0.25 lb Black Malt	28	500	1.9%
1 lb	American - Chocolate1 lb Chocolate	29	350	7.6%
0.25 lb	American - Roasted Barley0.25 lb Roasted Barley	33	300	1.9%
13.2 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Willamette2 oz Willamette Hops	Leaf/Whole	5	First Wort		19.36	50%
2 oz	Willamette2 oz Willamette Hops	Leaf/Whole	5	Boil	30 min	24.57	50%

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Willamette3.9999999908503 oz Willamette Hops	19.36	100%
4 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
20 qt		Infusion	155 °F	60 min
qt	hit 7.5gal target	Sparge	170 °F	--
Starting Mash Thickness: 1.5 qt/lb

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 168 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
2g gypsum 2g epsom salt 4g calcium chloride 10g chalk 5g baking soda 8ml lactic acid 100.0 5.5 38.5 54.2 53.3 171.987 5.48 pH
Mash Chemistry and Brewing Water Calculator

Notes

Toast half the oatmeal in a pan on the stove until it becomes aromatic

View Count: 336
Brew Count: 0
Last Updated: 2016-03-30 05:46 UTC

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