Oatmeal Stout

This is the February 2000 Hampton Roads Brewing and Tasting Society Stout Contest Third Place Winner

Brewer:

Mike Marshburn

Email:

Beer:

Oatmeal Stout

Style:

Oatmeal Stout

Type:

All grain

Size:

5 gallons

Color:

100 HCU (~35 SRM)

Bitterness:

67 IBU

OG:

1.055

FG:

1.016

Alcohol:

5.1% v/v (4.0% w/w)

Grain:

8 lb. British pale
3 oz. British black patent
12 oz. Roasted barley
1 lb. Flaked barley
1 lb. Flaked oats

Mash:

70% efficiency

Infusion Mash @ 135 Degrees for 30 Minutes. Infuse Boiling water to bring mash to 154 Degrees for 45 Minutes. Infuse Boiling water to mash out at 168 Degrees for 15 Minutes.
Stir mash and let settle. Recirculate wart untill clear. Drain Mash tun. Add 3 Gallons of 170 Degree water to mash tun. Stir well and let sit for 15 Minutes. Recirculate to clear and drain tun to collect 7 Gallons of wort.

Boil:

90 minutes

SG 1.040

7 gallons

Hops:

2 oz. Willamette (5% AA, 60 min.)
2 oz. Willamette (5% AA, 30 min.)

Yeast:

Wyeast 1028 London Ale