Oatmeal Ginger Stout (Extract)
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.065 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.018 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 40 IBU |
| Minimum Color: | 22.0 SRM | Maximum Color: | 40.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 6.08 US gals | Wort Volume After Boil: | 5.28 US gals |
| Volume Transferred: | 5.28 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.28 US gals | Volume Of Finished Beer: | 5.02 US gals |
| Expected Pre-Boil Gravity: | 1.049 SG | Expected OG: | 1.057 SG |
| Expected FG: | 1.018 SG | Apparent Attenuation: | 67.0 % |
| Expected ABV: | 5.1 % | Expected ABW: | 4.0 % |
| Expected IBU (using Tinseth): | 25.8 IBU | Expected Color (using Morey): | 36.8 SRM |
| BU:GU ratio: | 0.45 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Extract - Light Dried Malt Extract | 4.84 lb | 58.3 % | 2.7 | In Mash/Steeped |
| UK Flaked Oats | 0.86 lb | 10.4 % | 0.5 | In Mash/Steeped |
| US Chocolate Malt | 0.86 lb | 10.4 % | 57.2 | In Mash/Steeped |
| US Victory Malt | 0.65 lb | 7.9 % | 3.5 | In Mash/Steeped |
| US Roasted Barley | 0.65 lb | 7.8 % | 36.8 | In Mash/Steeped |
| US Caramel 80L Malt | 0.43 lb | 5.2 % | 6.5 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Golding | 5.2 % | 1.51 oz | 25.8 | Bagged Pellet Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Ginger Root | 1.00 oz | In Mash |
| Ginger Root | 5.02 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Extract with Steeped Grains |
| Schedule Name: | Stepped Infusion (35-50-65C/95-122-149F) w/Mash Out |
| Step Type | Temperature | Duration |
| Rest at | 95 degF | 30 |
| Raise by direct heating to | 122 degF | 20 |
| Rest at | 122 degF | 30 |
| Raise by direct heating to | 149 degF | 20 |
| Rest at | 149 degF | 30 |
| Raise to and Mash out at | 165 degF | 10 |
| Recipe Notes |
|
Ginger root goes in at flameout |