- Recipe Type
- All Grain
- Yeast
- Danstar Nottingham
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 25 L
- Original Gravity
- 1.042
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 37 IBU
- Color
- 33 SRM
- Primary Fermentation (# of Days & Temp)
- 14 Days @ 65F
- Secondary Fermentation (# of Days & Temp)
- 31 Days @ 70F
- Additional Fermentation
- 1.5 Months Bottle Conditioning
This oatmeal stout started as an experiment in a munich-based stout and has turned into a really fine beer. The experiment thread is available here.
You get a very nice balance of malt flavour with a roasty finish and a nice roasty/malty nose. The oats gives it a really nice velvety mouthfeel and a slight hint of oat flavour. This is a very drinkable and enjoyable beer and at session strength you can enjoy quite a few in a sitting.
The recipe is attached as a Promash Recipe file and also in BeerXML format as generated by the Promash conversion tool.
View attachment Best Laid Plans.xml
View attachment Best Laid Plans.rec
You get a very nice balance of malt flavour with a roasty finish and a nice roasty/malty nose. The oats gives it a really nice velvety mouthfeel and a slight hint of oat flavour. This is a very drinkable and enjoyable beer and at session strength you can enjoy quite a few in a sitting.
Code:
Best Laid Plans
BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.05
Anticipated OG: 1.042 Plato: 10.48
Anticipated SRM: 33.0
Anticipated IBU: 36.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.2 4.00 kg. Munich Malt Germany 1.037 8
8.9 0.45 kg. Flaked Oats America 1.033 2
5.9 0.30 kg. Chocolate Malt America 1.029 350
5.9 0.30 kg. Roasted Barley America 1.028 450
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Galena Pellet 14.00 36.8 60 min.
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Irish Moss Fining 10 Min.(boil)
Danstar Nottingham
Mash Type: Single Step
L Water Per kg Grain: 2.50 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10
View attachment Best Laid Plans.xml
View attachment Best Laid Plans.rec