Bitter Chocolate Oatmeal Stout - Beer Recipe - Brewer's Friend

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Bitter Chocolate Oatmeal Stout

337 calories 33.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MoreBeer Stone Brewing Company
Hop Utilization: 99%
Calories: 337 calories (Per 12oz)
Carbs: 33.5 g (Per 12oz)
Created: Saturday September 12th 2020
1.101
1.024
10.1%
50.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Viking - Extra pale malt15 lb Extra pale malt 37.6 1.8 68.2%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.1%
1.50 lb United Kingdom - Pale Chocolate1.5 lb Pale Chocolate 33 207 6.8%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 4.5%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.5%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 4.5%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 2.3%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Willamette4 oz Willamette Hops Pellet 4.5 Boil 90 min 50.06 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz cocoa nibs Flavor Boil 15 min.
1 each Whirlfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
added 7 g baking soda, 7 g gypsum, 10 g CaCl2, and 3 g Epsom salts, half to each of the two mashes (stupid! should have added it all at the beginning)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.25 gal Infusion 154 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.25 33  
Mash volume with grains 10.01 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 1.9 g | 7.6 qt) 2.25 9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.5 42
Equipment Profile Used: System Default
 
Notes

Reiterated mash. First mash volume 4.6 gal/17.5 L, first sparge was enough to take first wort up to 18 L. Second sparge was 2.9 gal/11 L. I think that I am short of the optimal 5.5 gal in the fermenter.

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  • Last Updated: 2020-09-12 18:55 UTC