Recipe: Oatmeal Stout
Style: 13C. Oatmeal StoutDescription:
Oatmeal Stout
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 5.59%
Estimated Original Gravity [SG]: 1.054
Estimated Final Gravity [SG]: 1.012
Estimated Attenuation: 77.00%
Estimated Mash Efficiency: 70.00%
Bitterness [IBU]: 23.68
Color [SRM(EBC)]: 48.67 (95.87)
BU:GU ratio: 0.437
Balance: 0.949
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
250.00 (0.55) Amber Malt 1.002 4.17%
250.00 (0.55) Barley Roasted Malt (Bairds) 1.002 4.17%
355.00 (0.78) Chocolate Malt (UK) 1.003 5.93%
240.00 (0.53) Crystal Malt Pale (Bairds) 1.002 4.01%
485.00 (1.07) Oats, Flaked 1.005 8.10%
4410.00 (9.72) Pale Malt (2 Row) UK 1.040 73.62%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
51.60 (1.82) East Kent Goldings 4.75% 23.68 100.00% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Thames Valley Ale - Wyeast 1275 77.00% 16.00 (60.80) 22.00 (71.60)
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