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#15:  Stuck Stout (Oatmeal Stout)
Chris Swingley 
8-Feb-2003

Recipe (for 5 gallons final volume)
7.5 pounds (58%) American 2-row
2.0 pounds (15%) American Malted Wheat
1.5 pounds (11%) Crystal 80L
1.0 pound (8%) Quick Oats
0.5 pounds (4%) Roasted Barley
0.5 pounds (4%) Black Patent Malt


2.0 ounces   Cascade pellet hops, 6.0% AA (75 minutes)
0.5 ounces   Fuggles pellet hops, 4.9% AA (60 minutes)
0.5 ounces   Cascade pellet hops, 6.0% AA (10 minutes)


  • Wyeast #1332 (Northwest Ale), pitched at 75°F
  • Starter: Pitched onto yeast cake from previous recipe (porter)

Water
  • Pioneer Wells water

Mash
  • 13 quarts water @ 174°F, grist ratio of 1.0 quarts:pound @ 156°F (Held 70 minutes)

Sparge
  • 6.5 gallons water @ 180°F, drain
  • Stuck mash, had to re-set mash, recirculate

Boil
  • Boiled 7.0 gallons for 65 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: glass, 28 days, 62°F
  • Secondary: glass, 15 days, 62°F

Packaging
  • Bottled with 0.75 cups dextrose

Properties
Starting Gravity: 1.060 Final Gravity: 1.014
Original Extract: 14.7°plato Apparent Extract: 3.6°plato
Real Extract: 5.71°plato
Alcohol: 5.9% by volume (4.6% by weight)
Apparent Attenuation: 76.7% Mash Efficiency: 64%
Bitterness: 53 IBU Color: 65 SRM
BU:SG: 0.88 BV: 1.90

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