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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
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

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