Satsuma Oat Stout II - Beer Recipe - Brewer's Friend

Satsuma Oat Stout II

178 calories 17.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Sunday October 15th 2017
1.058
1.013
5.8%
33.9
33.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 72.9%
400 g United Kingdom - Chocolate400 g Chocolate 34 425 8.3%
400 g Rolled Oats400 g Rolled Oats 33 2.2 8.3%
200 g United Kingdom - Crystal 60L200 g Crystal 60L 34 60 4.2%
300 g United Kingdom - Wheat300 g Wheat 37 2 6.2%
4,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Leaf/Whole 4.69 First Wort 0 min 33.91 100%
50 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66 °C 75 min
4 L poured into colander over grist bed. Sparge -- 75 °C 20 min
Mash out Infusion -- 75 °C 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
5 g Campden tablet Water Agt Mash 0 min.
10 g irish moss Fining Boil 15 min.
100 g Cacao nibs Flavor Secondary 3 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar solution in bottling bucket       Amount: 41g       CO2 Level: 2 Volumes
 
Target Water Profile
Ikoma natural mineral water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

10g of S04 yeast.
Lower than expected OG of 1.050. Same amount of yeast, so possible over-attenuation issue. Also, added sugar to to boil which may account for efficiency problem i.e off target OG.

Second brew:
New equipment and much bigger volume. Pre-boil gravity 1.047, very near target. OG at 61c (adjusted for temp) was 1.053, so a few points off. Not sure why though... Will test again prior to pitching when temp comes down. Trialling no-chill in the primary fermenter.

Chilled in the kettle outside to 68c then transferred to fermenters and left outside. Brought in overnight and by morning down to 18c! Yeast pitched. It is Autumn now, so that is why the overnight temps are cool enough.

Very vigorous fermentation with little headspace in the fermentor led to stout all over the place and replaced the sanitiser solution in the airlock. Successful test run for my fermentation chamber.

Gravity at 10 days 1.014. I think it is done, but will leave for another three days and test again. Gravity at 12 days 1.013. Cacao nibs and drops of Orange essence into the primary of one fermenter. The other will be left as a staright Oatmeal stout with a big chunk of chocolate malt.

This is a very decent stout. It's now been bottle conditioning for a couple of months. Will brew this again. Possibly cocoa powder into the boil next time for chocolate punch. Orange also barely noticeable, will need a much bigger dose next time.

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Brew Count: 0
Last Updated: 2019-01-26 14:21 UTC

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