#2 – Stuck Mash Roasted Oatmeal Brown – Recipe

Brewing Steps: Oatmeal Stout (1.1)
Oatmeal Stout
Type: All Grain Date: 30 Jan 2016
Batch Size (fermenter): 12.00 gal Brewer: Joshua
Boil Size: 13.90 gal Asst Brewer:
Boil Time: 90 min Equipment: Joshua’s Sabco Brew Magic
Final Bottling Volume: 11.50 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 18.42 gal
Water Prep
Amt Name Type # %/IBU
20.00 gal Colorado Springs Tap Water Water 1 –

Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 47.8 %
8 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3 23.9 %
4 lbs Oats, Flaked (1.0 SRM) Grain 4 11.9 %
1 lbs 8.0 oz Chocolate Malt (450.0 SRM) Grain 5 4.5 %
1 lbs 8.0 oz Dark Crystal, English (75.0 SRM) Grain 6 4.5 %
1 lbs 8.0 oz Honey Malt (25.0 SRM) Grain 7 4.5 %
1 lbs Roasted Barley (500.0 SRM) Grain 8 3.0 %
Mash Steps
Name Description Step Temperature Step Time
Medium Chain Protein Rest Add 4.69 gal of water at 155.7 F 133.0 F 20 min
Maltose Rest Add 4.19 gal of water and heat to 145.0 F over 30 min 145.0 F 60 min
Dextrinization Rest Add 0.00 gal of water at 158.0 F 158.0 F 60 min
Mash out Add 2.09 gal of water and heat to 168.0 F over 20 min 168.0 F 20 min
Fly sparge with 7.45 gal water at 168.0 F

Boil Wort
Add water to achieve boil volume of 13.90 gal
Estimated pre-boil gravity is 1.066 SG
Boil Ingredients
Amt Name Type # %/IBU
2.00 oz Magnum [12.00 %] – Boil 60.0 min Hop 9 31.5 IBUs
Estimated Post Boil Vol: 13.00 gal and Est Post Boil Gravity: 1.073 SG

Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 12.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 10 –
Measure Actual Original Gravity _______     (Target: 1.073 SG)
Measure Actual Batch Volume _______     (Target: 12.00 gal)
Fermentation
30 Jan 2016 – Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
03 Feb 2016 – Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________  (Estimate: 1.023 SG)
Date Bottled/Kegged: 13 Feb 2016 – Carbonation: Bottle with 8.78 oz Table Sugar
Age beer for 30.00 days at 65.0 F
14 Mar 2016 – Drink and enjoy!
Notes