| BJCP Style | Oatmeal Stout - 16B |
|---|---|
| Type | All Grain |
| Profile | Aroma: Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional. Appearance: Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear). Flavor: Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically earthy or floral. Mouthfeel: Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. Comments: Generally between Sweet and Irish Stouts in sweetness. Variations exist, from fairly sweet to quite dry, as well as English and American versions (American versions tend to be more hoppy, less sweet, and less fruity). The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency. When judging, allow for differences in interpretation. |
| Batch Size | 12.0 L |
| Mash | 69.0° for 75.0 min |
| Boil Time | 60.0 min |
| Efficiency | 78.0 % |
| IBU | 32.0 IBUs |
| EBC | 42.5 EBC |
| OG | 1.047 SG (Est. 1.052 SG) |
| FG | 1.008 SG (Est. 1.017 SG) |
| ABV | 5.1 % (Est. 4.6 %) |
| Std drinks | 1.3 per 330ml stubby 3 per 750ml longneck 1.1 per middy 1.7 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Pale Malt, Traditional Ale (Joe White) | 1.50 kg | 5.9 EBC | 56.82 % | |
| Harraway's Rolled Oats | 0.30 kg | 2.8 EBC | 11.36 % | |
| Crystal, Light (Simpsons) | 0.29 kg | 104.0 EBC | 10.98 % | |
| Brown Malt | 0.25 kg | 128.1 EBC | 9.47 % | |
| BEST Melanoidin Light (BESTMALZ) | 0.20 kg | 50.0 EBC | 7.58 % | |
| Chocolate Malt | 0.10 kg | 689.5 EBC | 3.79 % | |
| Total grain bill | 2.64 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| East Kent Goldings (EKG) | 22.00 g | 60.0 mins | Boil | 3.5% |
| Fuggle | 15.00 g | 20.0 mins | Boil | 2.5% |
| Fuggle | 15.00 g | 0 days | Dry Hop | 2.5% |
| Total hops | 52.00 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 15.0 mins | Boil | Fining |
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| - - London ESB English Style Ale Yeast | Lallemand | Ale | 71.0 % | 18.0 C - 22.0 C |
| #2006 01/06/20 Brew day 02/06/20 Pitched yeast @ 16deg 09/06/20 Dry Hopped 13/06/20 Bottled, 1tsp sugar -11 x 750ml Longecks -1 x 330ml stubbie =8.6L |