Oatmeal Dry Stout - Beer Recipe - Brewer's Friend

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Oatmeal Dry Stout

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 29.02 liters (ending kettle volume)
Pre Boil Size: 35.02 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: LTS
Hop Utilization: 88%
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Sunday September 20th 2020
1.049
1.011
5.0%
25.8
24.0
5.5
198.22
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg ZA - Pale Malt4.5 kg Pale Malt R 12.72 / kg
R 57.24 		30.8 2.02 76.3%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 16.9%
200 g Weyermann - Roasted Barley200 g Roasted Barley R 38.33 / kg
R 7.67 		29.9 432 3.4%
100 g Weyermann - Carafa Special Type III100 g Carafa Special Type III R 45.00 / kg
R 4.50 		29.9 525 1.7%
100 g Castle Malting - Château Black100 g Château Black R 45.00 / kg
R 4.50 		34 488 1.7%
5,900 g / R 73.91
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops R 0.86 / g
R 30.10 		Pellet 4.6 Boil 60 min 13.48 50%
35 g Fuggles35 g Fuggles Hops R 0.98 / g
R 34.21 		Pellet 4.2 Boil 60 min 12.31 50%
70 g / R 64.31
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
R 60.00 / each
R 60.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
R 60.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Strike -- 66 °C 60 min
Mash Out Temperature -- 75 °C 10 min
17 L Sparge -- 75 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 3.5
Mash volume with grains 4.4
Grain absorption losses -1.4
Remaining sparge water volume 30.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.3
Pre boil volume (equipment estimates 35.1 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 29 L) 29
Estimated amount in fermentor 29
Total: 34  
Equipment Profile Used: System Default
 
Notes

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Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.

Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

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  • Last Updated: 2021-11-12 17:25 UTC