Drunken Cookie Oatmeal Stout
Drunken Cookie Oatmeal Stout
Oatmeal Stout
Type: All Grain
Date: 1/13/2013
Batch Size (fermenter): 2.50 gal
Brewhouse Efficiency: 75.00 %
Ingredients Amt Name Type # %/IBU
4 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 68.1 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 2 8.0 %
8.0 oz Victory Malt (25.0 SRM) Grain 3 8.0 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4 8.0 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 8.0 %
0.60 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 30.8 IBUs
4.00 oz 100% Bakers Coco Powder (Boil 5.0 mins)
British Ale II (Wyeast Labs #1335) [124.21 ml] Yeast 8
Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.018 SG
Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 6.4 %
Actual Alcohol by Vol: 0.0 %
Bitterness: 34.8 IBUs
Calories: 0.0 kcal/12oz
Mash Steps Name Description Step Temperature Step Time
Saccharification Add 16.27 qt of water at 162.4 F 156.0 F 60 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
1/12/2013: Brewed this up today with the electric heating element and the pump for the mash. It worked great! Slightly overshot my mash temp at 158* so I added a few ice cubes and once it got to 156* it held steady with the element and recirculating mash. Pitched on top of the yeast from Ol' Stouty which finished pretty high so we'll see how this works out.
1/15/2013: Fermenting around 68-70* upstairs which is in the upper-middle range for British Ale II.
Oatmeal Stout
Type: All Grain
Date: 1/13/2013
Batch Size (fermenter): 2.50 gal
Brewhouse Efficiency: 75.00 %
Ingredients Amt Name Type # %/IBU
4 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 68.1 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 2 8.0 %
8.0 oz Victory Malt (25.0 SRM) Grain 3 8.0 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4 8.0 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 8.0 %
0.60 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 30.8 IBUs
4.00 oz 100% Bakers Coco Powder (Boil 5.0 mins)
British Ale II (Wyeast Labs #1335) [124.21 ml] Yeast 8
Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.018 SG
Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 6.4 %
Actual Alcohol by Vol: 0.0 %
Bitterness: 34.8 IBUs
Calories: 0.0 kcal/12oz
Mash Steps Name Description Step Temperature Step Time
Saccharification Add 16.27 qt of water at 162.4 F 156.0 F 60 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
1/12/2013: Brewed this up today with the electric heating element and the pump for the mash. It worked great! Slightly overshot my mash temp at 158* so I added a few ice cubes and once it got to 156* it held steady with the element and recirculating mash. Pitched on top of the yeast from Ol' Stouty which finished pretty high so we'll see how this works out.
1/15/2013: Fermenting around 68-70* upstairs which is in the upper-middle range for British Ale II.