Recipe/BrewingHub

McQuacker's Oatmeal Stout

Description

BYO March/April 2013

13C Oatmeal Stout

Overall Compliance: 100.0%

Name	Amount	Color	Potential	% Grist
Alexander's Pale Malt Syrup	5.7 lb	2.2 °L	36 ppg	64.8 %
Flaked Oats	14.1 oz	2.5 °L	32 ppg	10.0 %
Fawcett Chocolate Malt	10.6 oz	375.0 °L	33 ppg	7.5 %
Briess Victory	10.6 oz	28.0 °L	33 ppg	7.5 %
Fawcett Roasted Barley	7.1 oz	500.0 °L	32 ppg	5.0 %
Simpsons Dark Crystal	7.1 oz	75.0 °L	34 ppg	5.0 %
Totals	8.8 lbs		306.4 points	100%

Name: Alexander's Pale Malt Syrup
Amount: 5.7 lb
Color: 2.2 °L
Potential: 36 ppg
% Grist64.8 %

Name: Flaked Oats
Amount: 14.1 oz
Color: 2.5 °L
Potential: 32 ppg
% Grist10.0 %

Name: Fawcett Chocolate Malt
Amount: 10.6 oz
Color: 375.0 °L
Potential: 33 ppg
% Grist7.5 %

Name: Briess Victory
Amount: 10.6 oz
Color: 28.0 °L
Potential: 33 ppg
% Grist7.5 %

Name: Fawcett Roasted Barley
Amount: 7.1 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist5.0 %

Name: Simpsons Dark Crystal
Amount: 7.1 oz
Color: 75.0 °L
Potential: 34 ppg
% Grist5.0 %

Totals
Amount: 8.8 lbs
Potential: 306.4 points
% Grist: 100%

Hop	Amount	IBU	When	Time
Kent Golding	1.50 oz @ 5.0 %AA (7.5 AAU)	28.6 (30.5 %)	Boil	60 min
Totals	1.5 oz

Hop: Kent Golding
Amount: 1.5 oz
%AA: 5.0
When: Boil
Time: 60 min

Totals
Amount: 1.5 oz

Name	Attenuation	When
Wyeast 1968 London ESB Ale	71 %	Primary

Name: Wyeast 1968 London ESB Ale
Attenuation: 71 %
When: Primary

Recipe Source: Jamil Zainasheff