1.048
OG1.015
FG4.3%
ABV32
IBU39
SRMNotes
Charlie P's Damn Good Oatmeal Stout recipe as published by the AHA.
*Yeast is either/or, not both.
**A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water; Collect about 7 gallons (23 L) of runoff before starting 1 hour boil.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 7.00 lb | Maris Otter (UK) | Mash | 63.64% |
| 1.00 lb | Caramel/Crystal 20L (US) | Mash | 9.09% |
| 0.75 lb | Roasted Barley (US) | Mash | 6.82% |
| 0.75 lb | Flaked Oat (US) | Mash | 6.82% |
| 0.50 lb | Aromatic (BE) | Mash | 4.55% |
| 0.50 lb | Black Malt (Black Patent) (US) | Mash | 4.55% |
| 0.50 lb | Chocolate (US) | Mash | 4.55% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.25 oz | Challenger - Pellet | Boil | 60 Minute(s) | 5.8% | 24.11 |
| 1.00 oz | East Kent Golding - Pellet | Boil | 10 Minute(s) | 6.3% | 7.60 |
| 0.50 oz | Crystal - Pellet | Dry Hop | 7 Day(s) | 5.5% | 0.00 |
Yeast
| Name | Attenuation |
|---|---|
| White Labs WLP862 Cry Havoc Lager Liquid Yeast | 66% - 70% |
| White Labs WLP002 English Ale Liquid Yeast | 63% - 70% |
Mash Schedule
| Temperature | Time |
|---|---|
| 132 F | 30 Minutes |
| 155 F | 30 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 70 F | 7 Day(s) |
| 55 F | 7 Day(s) |
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