All Grain Part 2 – The Recipe

So on to the next part of the all-grain plan – the recipe. We're going for an oatmeal stout as our first attempt. Something like this (based on John Palmer's Mill Run Stout) :

Stout Recipe
Item Quantity
Maris Otter Pale Ale Malt 8lb
Quick Flaked Oats 1lb
Crystal Malt 40L 1lb
Roasted Barley 0.5lb
Flaked Barley 0.5lb
Irish Ale Yeast  
Nugget Hops (60min) 0.75oz
Fuggles Hops (30min) 1oz

Total weight of grain is 11lb; we need 2 quarts per pound of grain, so 2×11=22 Quarts or 5.5gallons (but we'll use 5 gallons as the mash tun is only a 5 gallon cooler). We want to mash at 152F for 60 minutes. So the procedure will be :

  • Heat 5 gallons of water to 160F, using 4 gallons of reverse osmosis water and one gallon tap water.
  • Preheat the mash tun using 1gallon of boiling water
  • Add crushed grain to the Mash Tun, then add the water on top of this grain. Add water using a jug, stirring after each addition.
  • Leave to mash for 60 minutes. While mashing heat sparge water to 165-175F in smaller pot.
  • Vorlauf (drain wort and put back in gently until it runs clear)
  • Drain wort into boiling pot.
  • Add sparge water to cooler, stir, vorlauf again and drain second wort into pot as well
  • Boil with hop additions as above
  • Cool, pitch yeast, and ferment

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