Bus Trip Oatmeal Stout
Brewing Method: All Grain
Yeast: Wyeast London III
Yeast Starter:
Batch Size: 5 gallon
Original Gravity: 1.055
Final Gravity: 1.018
Alcohol Content: %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU’s:
Boiling Time: 90 minutes
Primary Fermentation: 1 week
Secondary Fermentation: 3 week
Additional Fermentation:
Grain Bill:
6.5 lbs Pale Ale Malt
12 oz 120 degree Caramel Malt
4 oz Chocolate Malt
8 oz Roasted Malt
1 lb. Quaker Quick Oats
8 oz. Rice Hlls
Hop Bill:
10 HBU Willamette pellets 90 minutes
4 HBU Willamette pellets 15 minutes
Mash Schedule:
155 degrees – 90 minutes
168 degrees – 15 minutes
Brewers Notes:
No mash salt additions, lactic acid added to sparge water. Local water high in bicarbonate and sulfate.