Oatmeal Dry Stout - Beer Recipe - Brewer's Friend

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Oatmeal Dry Stout

128 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 46 liters (ending kettle volume)
Pre Boil Size: 54.24 liters
Pre Boil Gravity: 8.2 °P (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: 128 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Monday June 15th 2020
10.5 °P
2.2 °P
4.4%
36.6
23.1
4.1
6.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6,000 g German - Pilsner6000 g Pilsner $ 1.00 / kg
$ 6.00 		38 1.16 69%
2,000 g Flaked Oats2000 g Flaked Oats 33 2.2 23%
700 g Weyermann Roasted Barley700 g Weyermann Roasted Barley - (late mash tun addition) 29 410 8%
8,700 g / $ 6.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Pacific Gem40 g Pacific Gem Hops Pellet 14.2 Boil 60 min 36.62 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.85 bar       Temp: 20 °C       CO2 Level: 3 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38 L 75 min @ 66C Infusion -- 66 °C 75 min
28 L Batch Sparge 80 °C -- --
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.9 L. Suggest reducing initial water volume to 45.4 L and adding 6.5 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 32.2
Mash volume with grains 37.9
Grain absorption losses -8.7
Remaining sparge water volume 31.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.9 L) 54.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 48.3 L) 46
Estimated amount in fermentor 46
Total: 63.8  
Equipment Profile Used: System Default
 
Notes

add roasted barley 20 min before end of mash;
ferment @ 18C
carb to 3-3,5g/l CO2;

Water profile: Brun'Water Black Bitter as target:
actual:
Ca 50 ppm
Sodium 12
SO4 80
Cl 40

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  • Last Updated: 2022-12-02 19:27 UTC