Oat Stout v1

By Paul Food and Drinks

Batch Size : 29.7 L
IBU : 31.1
Color : 81.2 EBC
OG : 1.07
FG : 1.024
ABV : 6.04 %
Efficiency : 67 %
Boil Size : 35 L
Yeast : Ringwood Ale from Wyeast Labs (Ale yeast , Liquid, 72% attenuation)

Fermentables :

Amount (kg)NameColor (EBC)Supplier
4Maris Otter6Crisp - UK
2Munich25BestMalz - Germany
2Oats Golden Naked18Simpsons - UK
1Oats, Flaked3TMM - US
1Vienna Malt9Simpsons - UK
0.5Chocolate Malt550Bairds - UK
0.4Roasted Barley1370Crisp - UK

Mash instructions :

  1. Temperature : 65°C for 60 minutes.
  2. Mash Out : 75°C for 10 minutes.

Hops :

Amount (g)NameAlphaUsage
30Admiral14.75 %Boil for 60 min

Miscs :

  • 1 tbsp of Irish Moss - Boil for 10 min

Fermentation :

  1. 14 days at 20°C
BeerXMLFile
This recipe is released under the public domain license.