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Sticky Faucet Oatmeal Milk Stout

268 calories 39 carbs
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.375 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Josh Baas, Elk Grove CA
Calories: 268 calories (Per 12oz)
Carbs: 39 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/sticky-faucet-oatmeal-milk-stout/
Created Saturday August 24th 2019
1.078
1.036
5.47%
52.5
49.89
5.28
 
Fermentables
Amount Fermentable PPG °L Bill %
6.5 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 41.7%
2.5 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 16%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 6.4%
0.85 lb American - Chocolate0.85 lb Chocolate 29 350 5.4%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 4.8%
0.75 lb American - Munich - 60L0.75 lb Munich - 60L 33 60 4.8%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.8%
0.5 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.2%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late addition) 41 1 12.8%
15.6 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.875 oz Magnum0.875 oz Magnum Hops Pellet 15 Boil 60 min 46.34 50%
0.875 oz Styrian Goldings0.875 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 6.16 50%
 
Other Ingredients
Amount Name Type Use Time
1 each Campden tablet Water Agt Mash 0 min.
0.5 tsp Yeast nutrient Fining Mash 0 min.
2.5 lb Oreo cookies, medium crushed Flavor Boil 15 min.
3.8 g Chalk Water Agt Mash 1 hr.
8.7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.6 g Epsom Salt Water Agt Mash 1 hr.
10.6 g Gypsum Water Agt Mash 1 hr.
0.72 g Table Salt Water Agt Mash 1 hr.
2.6 g Magnesium Chloride Water Agt Mash 1 hr.
9.1 g Baking Soda Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 384 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.28 psi       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.73 34.9  
Strike water volume at mash thickness of 1.5 qt/lb 5.1 20.4  
Remaining sparge water volume 3.63 14.5  
Grain absorption losses -1.7 -6.8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.78 27.1  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.07 -0.3  
Amount going into fermentor 5.38 21.5  
Total: 8.73 34.9
 
Notes

Mash at 156°F (69°C) for 60 minutes while constantly recirculating. Target 5.2 pH. Mash out at 168°F (76°C) for 10 minutes, then begin runoff and sparge. Boil for 60 minutes. With 15 minutes left in boil, add lactose and Oreo cookie pieces. Chill to 67°F (19°C), pitch yeast, and oxygenate for 90 seconds at a rate of 2 L/min. with pure O2. Ferment at 67°F (19°C) for 7 days, then raise temp to 70°F (21°C) and hold for 3 days. Cold crash to 33°F (1°C) and hold for 5 days. Force carbonate to 2.5 vol. (5 g/L) CO2.

Won the gold medal in Category #13: British & Irish Stout with an Oatmeal Stout during the 2019 National Homebrew Competition Final Round in Providence, RI, with the help of Jeff Rorison. Baas and Rorison’s British & Irish Stout was chosen as the best among 369 entries in the category.



Award Winning Recipe
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  • Last Updated: 2020-02-08 02:05 UTC