Crisp Oatmeal Stout

  • Creamy, smooth and roasted
  • ABV 4.2%
  • IBU 18
  • OG 1043 SG

Our version of the classic Oatmeal Stout recipe is heavy on the torrefied oats with a 10% addition lending in the beer a smooth slickness. The Brown, Crystal and Black Malts give a full roasted and chocolate flavour to the stout and the medium mash temperature leads to a moderate fullness in the end.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1043 SG

FINAL GRAVITY:

1010 SG

IBUs:

18

COLOUR (EBC/SRM):

50 / 25

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

65°C / 149°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

21°C / 70°F

MASH LIQUOR VOL (LITRES):

773

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

BEST ALE

217

80

BROWN

6

2

CRYSTAL 400

6

2

BLACK

18

6

FLAKED T OATS

39

10

YEAST

LONDON ESB

HOPS(g)Contribution%Alpha Acid%Addition

JARRYLO

275

30

16

Start of boil

JARRYLO

275

30

16

Middle

JARRYLO

367

40

16

Flame out

HOPS

JARRYLO

(kg)

275

Contribution%

30

Alpha Acid%

16

Addition

Start of boil

JARRYLO

(kg)

275

Contribution%

30

Alpha Acid%

16

Addition

Middle

JARRYLO

(kg)

367

Contribution%

40

Alpha Acid%

16

Addition

Flame out

CARL'S TOP TIP

Use brewing salts to get a chloride:sulphate ratio of 2:1 for this beer.