Oatmeal Stout – All Grain Recipe Kit

All Grain

1 in stock

$41.90

Oatmeal Stout – All Grain Recipe Kit

Medium to full bodied stout that have an unreal smoothness to them from the addition of oats to the mash. The oats add a lot of smoothness to the mouth feel but give a touch of sweetness. Both levels of roasted flavor and hop character will vary.

Expected Brew Figures: (Based on 65% mash efficiency):
OG: 1.055
FG: 1.015
Est ABV :5.0%
IBU: 26
Volume: 23L

Ingredients:
4.6 kg Ale Malt
370g Melanoidin Malt
250g Dark Crystal Malt
500g Roasted Barley Malt
500g Rolled Oats
18g Pacific Jade Hops

Yeast Selection:
2x M/J Empire Ale Yeast

Method:
1. Mash in with 17L of water at 68 degrees C.
2. Rest for 60mins
3. Raise Mash Temp to 77C for 10mins
4. Sparge with 14L of water @ 77C
5. Boil 90mins
6. Add 18g of Pacific Jade @60mins.
7. Cool immediately and transfer into a sterilizer fermenter ready for fermentation.
8. Mix vigourously to airate and add in the x2 M/J Empire Ale Yeast
9. Ferment at 20-24C for 7-10days of until the S.G. Stabilizes for 2 days.
10. Bottle or Keg as usual.

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Description

Oatmeal Stout - All Grain Recipe Kit

Medium to full bodied stout that have an unreal smoothness to them from the addition of oats to the mash. The oats add a lot of smoothness to the mouth feel but give a touch of sweetness. Both levels of roasted flavor and hop character will vary.

Expected Brew Figures: (Based on 65% mash efficiency):
OG: 1.055
FG: 1.015
Est ABV :5.0%
IBU: 26
Volume: 23L

Ingredients:
4.6 kg Ale Malt
370g Melanoidin Malt
250g Dark Crystal Malt
500g Roasted Barley Malt
500g Rolled Oats
18g Pacific Jade Hops

Yeast Selection:
2x M/J Empire Ale Yeast

Method:
1. Mash in with 17L of water at 68 degrees C.
2. Rest for 60mins
3. Raise Mash Temp to 77C for 10mins
4. Sparge with 14L of water @ 77C
5. Boil 90mins
6. Add 18g of Pacific Jade @60mins.
7. Cool immediately and transfer into a sterilizer fermenter ready for fermentation.
8. Mix vigourously to airate and add in the x2 M/J Empire Ale Yeast
9. Ferment at 20-24C for 7-10days of until the S.G. Stabilizes for 2 days.
10. Bottle or Keg as usual.

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