Uruguayan OATMEAL STOUT

Oatmeal Stout - All Grain

Recipe Description

Ale done with toasted barley and oatmeal.

  • Batch Size: 8 L (2.1 gallon)
  • Boil Size: 10.5 L (2.8 gallon)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 2450 g (86.42 oz) 2-Row Malt (2 °L)
  • 200 g (7.05 oz) Caramelo 30 MALTEAR (30 °L)
  • 90 g (3.17 oz) Malta Negra MALTEAR (563 °L)
  • 125 g (4.41 oz) Roasted Barley CASTLEMALTING (450 °L)
  • 175 g (6.17 oz) Flaked Oats (1 °L)
  • Hops
  • 25 g (0.88 oz) Fuggle Pellet 3.3% AA (Boil - 60 mins)
  • Yeast
  • Safale S-04 (Dry)

Directions

Infusion Step: Mash at 68 °C (154 °F) for 60 minutes.

Hold in primary fermentor for 14 days at 18 °C (64 °F).

Transfer to secondary fermentor for 4 days at 10 °C (50 °F).

Allow to carbonate and age for 10 days at 18 °C (64 °F).

If you started brewing this beer today you could be drinking it by Sept. 17, 2017. Start brewing this recipe.