Chai Tea Oatmeal Cream Stout

Oatmeal Stout by Ben Bayard

Type All Grain
Batch size 5.0 gal
Boil time 60 min
Efficiency 65.0%

Fermentables

Name Amount Use PPG
American 2-Row Rahr 9.0 lb – 38
Oats, Flaked 1.0 lb – 37
Chai Tea 1.0 lb – 0
2-Row Caramel Malt 60L Briess 0.5 lb – 34
Chocolate Malt Briess 0.5 lb – 34
Roasted Barley Briess 0.25 lb – 33

Hops

Name Amount Time Use Form AA
East Kent Golding Great Britain 2.0 oz 60 min Mash Pellet 4.8%

Yeasts

Name Lab Attenuation Temp
British Ale Yeast WLP005 White Labs 70.5% 65°F – 68°F

Notes

PREMASH -----> Toast Oats @325degrees for at least an hour. (I try to go for 75 minutes, but normally they get too dark for my taste!)

MASH----> Mash @ 151 for60 min. Sparge as usual.^_^ YES, mash with the chai tea, I know this sounds odd, but trust me! <3

BOIL ---->

Add 1 pound of lactose to the last 15 minutes of boil. Along with your normal amount of irish moss! <3