Oatmeal Cookie Stout Homebrew Recipe by MichiganBrewSupply | MIBrew

1.073

OG

1.021

FG

6.8%

ABV

37

IBU

33

SRM

Fermentables

Amount	Fermentable	Use	%
12.00 lb	Maris Otter (UK)	Mash	71.64%
1.50 lb	Flaked Oat (US)	Mash	8.96%
1.00 lb	Milk Sugar - Lactose	Boil	5.97%
0.75 lb	Caramel/Crystal 40L (US)	Mash	4.48%
0.50 lb	Caramel/Crystal 120L (US)	Mash	2.99%
0.50 lb	Pale Chocolate	Mash	2.99%
0.50 lb	Blackprinz (US)	Mash	2.99%

Hops

Amount	Hop	Use	Time	AA	IBU
1.00 oz	Magnum - Pellet	Boil	60 Minute(s)	12.0%	36.80

Yeast

Name	Attenuation
Lallemand Nottingham Dry Beer Yeast	75% - 80%

Other

Name	Amount	Use	Time
Cinnamon	1.00 tbsp	Boil	15 Minute(s)

Mash Schedule

Temperature	Time
152 F	60 Minutes

Fermentation Schedule

Temperature	Time
70 F	14 Day(s)

Oatmeal Stout

1.073

OG

1.065

-

1.045

1.021

FG

1.018

-

1.010

6.8%

ABV

5.9%

-

4.2%

37

IBU

40

-

25

33

SRM

40

-

22

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Created with MIBrew from Michigan Brew Supply