McQuaker's Oatmeal Stout System


Details

Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
460.1 points
Potential Extract
322.0 points (70% from recipe)
Anticipated OG
1.064 SG
Boil SG
1.046 SG (at start of boil)
Anticipated Color
39.7 SRM     
Estimated IBU
32.6 IBU
Estimated FG
1.020 SG
Estimated Alcohol
5.8 %abv
Mash
60 m @ 154.4 tempF

Style Compliance

13C Oatmeal Stout
Original Gravity
1.048-1.065 SG
Final Gravity
1.010-1.018 SG
Alcohol
4.2-5.9 %abv
Bitterness
25.0-40.0 IBU
Color
22.0-40.0 SRM
 
OG
1.064 SG
FG
1.020 SG High
Alcohol
5.8 %abv
Bitterness
32.6 IBU
Color
39.7 SRM
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 9.4 lbs 3.2 °L 37 ppg 72.9 %
Flaked Oats 16 oz 2.5 °L 32 ppg 7.8 %
Dingemans Chocolate 12 oz 340.0 °L 30 ppg 5.8 %
Briess Victory 12 oz 28.0 °L 33 ppg 5.8 %
Briess Caramel 80L 8 oz 80.0 °L 34 ppg 3.9 %
Briess Black Barley 8 oz 500.0 °L 32 ppg 3.9 %
Totals 12.9 lbs 460.1 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 9.4 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist72.9 %
Name: Flaked Oats
Amount: 16 oz
Color: 2.5 °L
Potential: 32 ppg
% Grist7.8 %
Name: Dingemans Chocolate
Amount: 12 oz
Color: 340.0 °L
Potential: 30 ppg
% Grist5.8 %
Name: Briess Victory
Amount: 12 oz
Color: 28.0 °L
Potential: 33 ppg
% Grist5.8 %
Name: Briess Caramel 80L
Amount: 8 oz
Color: 80.0 °L
Potential: 34 ppg
% Grist3.9 %
Name: Briess Black Barley
Amount: 8 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist3.9 %
Totals
Amount: 12.9 lbs
Potential: 460.1 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 1.80 oz @ 5.0 %AA (9.0 AAU) 32.6 (33.8 %) Boil 60 min
Totals 1.8 oz
Hop: Golding
Amount: 1.8 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 1.8 oz

Yeast

Name Attenuation When
Wyeast 1968 London ESB Ale 69 % Primary
Name: Wyeast 1968 London ESB Ale
Attenuation: 69 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.