S.O.S (Saorla's Oatmeal Stout) - Beer Recipe - Brewer's Friend

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S.O.S (Saorla's Oatmeal Stout)

Created: Sunday August 16th 2020
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202 calories 24.1 g 330 ml
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Source: me
Calories: 202 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
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OG: 1.055 FG: 1.018 ABV: 5.0% IBU: 31

1.065
1.021
5.8%
38.9
34.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Crisp Malting - Pale Ale4000 g Pale Ale 38 4 76.2%
400 g Crisp Malting - Crystal 60L400 g Crystal 60L 33.1 60 7.6%
400 g Crisp Malting - Chocolate Malt400 g Chocolate Malt 32.66 450 7.6%
450 g New Zealand - Rolled Oats450 g Rolled Oats 12.4 1.4 8.6%
5,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 5 Boil 60 min 38.87 100%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
 
Yeast
Bulldog (Hambleton Bard) - English Ale (B4)
Amount:
1 Each
Cost:
Attenuation (avg):
67%
Flocculation:
High
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Ballymore Eustace supply), Ireland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L full volume brew Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 15.4 L) 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 29.2  
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 67.3%
Pre-Boil: 63% 21.9 ppg
Ending Kettle Efficiency N/A
Brew House: 64% 22.4 ppg
Wort Volume:
14 Liters
  • Expected 19 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.065
  • Actual OG: 1.070
Alcohol and Attenuation:
Progress - N/A
  • Attenuation so far: 72.9%
  • Current ABV: 6.69%
Amount Packaged:
20 Liters
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 56
  • 1/2L bottles: 40
  • Pints: 42
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
8/19/2020 3:39 PM
over 4 years ago 		+3 Pre-Boil Gravity 1.060 16 Liters 2/20/2021 3:43 AM
over 4 years ago
8/19/2020 3:39 PM
over 4 years ago 		+3 Brew Day Complete 1.070 14 Liters 2/20/2021 3:43 AM
over 4 years ago 		Topped up to 19L after this reading
8/19/2020 3:39 PM
over 4 years ago 		+3 Mash Complete 1.050 19 Liters 2/20/2021 3:43 AM
over 4 years ago 		After topping up from 14L to 19L
8/29/2020 10:30 AM
over 4 years ago 		+13 Sample 1.021   2/20/2021 3:43 AM
over 4 years ago
8/30/2020 11:09 AM
over 4 years ago 		+14 Sample 1.019   2/20/2021 3:43 AM
over 4 years ago 		Bottling day @ 6.7%
1.070 to 1.019
Primed with 84g caster sugar in 1 cup of water.
8/30/2020 11:09 AM
over 4 years ago 		+14 Packaged 20 Liters 2/20/2021 3:43 AM
over 4 years ago 		Black caps
87g Caster sugar in 1 cup of water
20 x 500ml longnecks
 
Notes

Add the Chocloate malt towards the last 15 minutes of the mash (based on a full volume brew) and recirculate.
Then do a mashout for 20 minutes at 76C

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  • Last Updated: 2020-08-16 10:43 UTC