Approach to Athos Oatmeal Stout Recipe

"Approach to Athos" Oatmeal Stout
Stout - Oatmeal Stout

7 lbs. Dark Malt Extract
2 lbs. Caramel 40 Malt
1 1/2 lbs. Caramel 20 Malt
1 lb. 6 Row Malted Barley
1 lb. Black Roasted Barley
8 oz.. Flaked Oats
8 oz. Dextrin Powder
1/4 tsp. Gypsum
1/2 tsp. Calcium Chloride
1 tsp Chalk
1 tsp Irish Moss
1/2 oz. Columbus Hop Pellets
(60 min.) 30.00 IBU
1/2 oz. Northern Brewer Hops
(30 min.) 6.41 IBU
4/5 oz. Kent Golding Hops
(5 min.) 3.03 IBU
3/4 cup Corn Sugar for priming
1 pack #WLP028, #1968,
or #1098 Yeast

OG 1.076 IBU 39.4

Briess Caramel Malt - 40L - 1 lb.
Average rating:

Imparts a golden color, rich sweetness, and mild caramel and toffee flavors.
Briess Caramel Malt - 20L - 1 lb.
A mild caramel malt which adds body and sweetness without contributing strong flavors.
Distiller's 6 Row Malt - 2.1-2.5L - 1 lb.
Average rating:

Medium color (2.1 - 2.5 L) pale malt with exceptionally high alpha amylase and diastatic power with the ability to help convert starches present in adjuncts which lack the ability to self-convert.
Briess Black Roasted Barley - Unmalted - 500L - 1 lb.
Provides coffee character, intense bitterness, and dryness to the palate and darkens foam color.
Flaked (Rolled) Oats 1 lb
Malto-Dextrin Powder 1 lb
Gypsum - Calcium Sulphate 2 oz.
Calcium Chloride 4 oz.
Average rating:
Chalk - Calcium Carbonate 8 oz.
Irish Moss Kettle Fining - 2 oz
Average rating:
1968 London Special Ale Wyeast Smackpack

Approach to Athos Oatmeal Stout Recipe

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