We developed a custom extract recipe to highlight the versatility of available extract products. This was developed for BS#2: Basic Brewing.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.4 gal | 60 min | 31.4 IBUs | 30.0 SRM | 1.063 | 1.017 | 6.1 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Oatmeal Stout | 16 B | 1.045 - 1.065 | 1.01 - 1.018 | 25 - 40 | 22 - 40 | 2.4 - 2.9 | 4.2 - 5.9 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (6 Row) US | 1.5 lbs | 11.19 |
| Roasted Barley | 8 oz | 3.73 |
| Oats, Flaked | 1 lbs | 7.46 |
| Chocolate Malt | 8 oz | 3.73 |
| Amber Liquid Extract | 6.6 lbs | 49.25 |
| Dark Liquid Extract | 3.3 lbs | 24.63 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Goldings, East Kent | 2 oz | 60 min | Boil | Pellet | 5 |
| Fuggle | 2 oz | 30 min | Boil | Pellet | 4.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 0.27 tsp | 10 min | Boil | Fining |
| Gelatin | 0.54 tsp | 300 min | Secondary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| SafAle English Ale (S-04) | DCL/Fermentis | 73% | 59°F - 75.2°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 150°F | 75 min |