PBS - Oatmeal Choco Stout - Beer Recipe - Brewer's Friend

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PBS - Oatmeal Choco Stout

240 calories 21.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23.4 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 25.48 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 240 calories (Per 500ml)
Carbs: 21.8 g (Per 500ml)
Created: Tuesday September 15th 2020
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OG: 1.065 FG: 1.018 ABV: 6.1% IBU: 31

1.052
1.010
5.5%
26.9
46.2
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg Crisp Malting - Finest Maris Otter3.9 kg Finest Maris Otter 38 3 68.2%
375 g Crisp Malting - Chocolate Malt375 g Chocolate Malt 32.66 450 6.6%
450 g Gladfield - Roast Barley450 g Roast Barley 32.7 507 7.9%
110 g Crisp Malting - Brown Malt110 g Brown Malt 32.7 65 1.9%
300 g German - Wheat Malt300 g Wheat Malt 37 2 5.2%
580 g Crisp Malting - Flaked Torrified Oats580 g Flaked Torrified Oats 33 3.2 10.1%
5,715 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 60 min 17.17 50%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 15 min 3.69 37.5%
5 g Citra5 g Citra Hops Pellet 11 Boil 60 min 6.05 12.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
141.75 g CACAO NIBS Flavor Secondary 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 86.6 g       Temp: 20 °C       CO2 Level: 1.7 Volumes
 
Target Water Profile
Balanced Profile
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
14 L Strike 78 °C 67 °C 60 min
7.5 L top off, stir and rest. drain first runnings Batch Sparge 83 °C 72 °C 10 min
13.9 L stir, rest for 10, drain second runnings Batch Sparge 80 °C 72 °C 10 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 11.4
Mash volume with grains 15.2
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 24.5 L) 22.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.4 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 23.4
Total: 34.1  
Equipment Profile Used: System Default
"PBS - Oatmeal Choco Stout" Dry Stout beer recipe by Phil Brennan. All Grain, ABV 5.54%, IBU 26.91, SRM 46.21, Fermentables: (Finest Maris Otter, Chocolate Malt, Roast Barley, Brown Malt, Wheat Malt, Flaked Torrified Oats) Hops: (Northern Brewer, Fuggles, Citra) Other: (CACAO NIBS)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-05 18:53 UTC