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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
 
Fermentation History

Target 67°F
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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
 
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
Last Updated and Sharing
 
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  • Last Updated: 2020-02-08 02:05 UTC
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