Oatmeal Ginger Stout
| 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: | 7.00 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 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): | 38.0 SRM |
| BU:GU ratio: | 0.46 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US Pale Ale Malt | 9.66 lb | 70.7 % | 5.6 | In Mash/Steeped |
| UK Flaked Oats | 1.00 lb | 7.3 % | 0.5 | In Mash/Steeped |
| US Chocolate Malt | 1.00 lb | 7.3 % | 58.3 | In Mash/Steeped |
| US Victory Malt | 0.75 lb | 5.5 % | 3.5 | In Mash/Steeped |
| US Roasted Barley | 0.75 lb | 5.5 % | 37.5 | In Mash/Steeped |
| US Caramel 80L Malt | 0.50 lb | 3.7 % | 6.7 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Golding | 5.2 % | 1.70 oz | 25.8 | Bagged Pellet Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Ginger Root | 1.00 oz | In Mash |
| Ginger Root | 5.00 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: | Full Mash |
| Schedule Name: | Single Step Infusion (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 154 degF | 60 |
| Recipe Notes |
|
Finely grated ginger goes in during the mash and at flameout. The flavor is improved slightly by toasting the oats at 350°F until it smells like baking cookies. Tasting notes: This had a subtle ginger flavor and no ginger heat. Reseaching ginger beer would be helpful. This is for a five-gallon batch. |