Imperial Oatmeal Stout

Russian Imperial Stout by Paulo Dalla Santa

Type All Grain
Batch size 6.6 gal
Boil time 90 min
Efficiency 75.0%

Fermentables

Name Amount Use PPG
Castle Pilsen 2RS 13.23 lb Mash 37
Castle Chocolate 4.41 lb Mash 35
Oats, Flaked 2.2 lb Mash 37
Roasted Barley Briess 2.2 lb Mash 33
Black Malt Briess 2.2 lb Mash 32
Castle Coffee Malt 1.76 lb Mash 35
Castle Cara Gold (Cara 120) 1.65 lb Mash 34
Castle Special B 1.1 lb Mash 35
Rapadura 2.2 lb Boil 34

Hops

Name Amount Time Use Form AA
Warrior United States 1.76 oz 60 min Boil Pellet 15.0%
Tettnanger United States 1.06 oz 5 min Boil Pellet 4.5%

Yeasts

Name Lab Attenuation Temp
Safale US-05 US-05 Fermentis 73.0% 60°F – 60°F

Extras

Name Amount Time Use
Licorice Root 1.41 oz 15.0 min Boil
Whirlfloc Tablet 0.0 each 10.0 min Boil

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Infusion 149 degF 60 min
Mash-Out Infusion 167 degF 15 min

Notes

Cold steeped dark grains overnight and added the extract continuously through the whole boil.

  • Brewed on October 30, 2011

    Mash Notes
    • Saccharification rest of 7.74 gal at 165 degF to reach 149 degF via infusion for 60 min.
    • Mash-out of 3.89 gal at 180 degF to reach 167 degF via infusion for 15 min.