Chocolate Oatmeal Stout - Beer Recipe - Brewer's Friend

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Chocolate Oatmeal Stout

220 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Friday August 14th 2020
1.066
1.019
6.1%
28.9
32.6
5.8
9.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Canada Malting - CMC 2-ROW MALT6.5 lb CMC 2-ROW MALT $ 1.39 / lb
$ 9.04 		36.8 1.75 63.4%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White 39.1 2.5 9.8%
10 oz Weyermann - Munich Type II10 oz Munich Type II 37 10 6.1%
10 oz Briess - Chocolate10 oz Chocolate 25 350 6.1%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 6.1%
10 oz American - Roasted Barley10 oz Roasted Barley 33 300 6.1%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 2.4%
164 oz / $ 9.04
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 25.55 60%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 3.4 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 15 min.
6 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
103.5 6 30.8 54 50.8 128.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.84 gal Strike 161 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 66.2 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.41 5.6  
Mash volume with grains 1.71 6.8  
Grain absorption losses -0.47 -1.9  
Remaining sparge water volume (equipment estimates 5.37 g | 21.5 qt) 5.77 23.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 7.18 28.7
Equipment Profile Used: System Default
"Chocolate Oatmeal Stout" Dry Stout beer recipe by Dudu. All Grain, ABV 6.14%, IBU 28.94, SRM 32.56, Fermentables: ( CMC 2-ROW MALT, Wheat Malt, White, Munich Type II, Chocolate, Flaked Oats, Roasted Barley, Caramel / Crystal 80L) Hops: (East Kent Goldings) Other: (Whirlfloc, Chalk, Gypsum, Salt)
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  • Last Updated: 2020-09-14 15:01 UTC