Triple Chocolate Oatmeal Stout - All grain or Partial mash - Beer Recipe - Brewer's Friend

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Triple Chocolate Oatmeal Stout - All grain or Partial mash

194 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 64% (brew house)
Source: C. Henderson
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday February 10th 2014
1.059
1.012
6.1%
38.4
33.4
6.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 69.6%
0.25 lb American - Dark Chocolate0.25 lb Dark Chocolate 29 420 2.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.7%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4.3%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 2.2%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 4.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 5 Boil 60 min 38.43 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 20 min.
4 tbsp Chocolate baking powder Flavor Boil 10 min.
2 tsp coffee extract Flavor Boil 10 min.
2 tbsp vanilla extract Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: kegerator-co2       Amount: 3-5psi       CO2 Level: 2.5 Volumes
 
Target Water Profile
Eugene, Oregon, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 0 6 3 4 24
just plain ol' tap water.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.41 13.7  
Mash volume with grains 4.25 17  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.49 30
Equipment Profile Used: System Default
 
Notes

an attempt on an Espresso Chocolate Oatmeal Stout.

*If you like your ales weaker Omit the 16oz dextrose.

if you cant find Maris Otter pale simple 2-row will work fine.
For a partial Mash recipe use 6 lbs DME Amber in place of Maris otter.
you can use rolled Whole oats from the store.
and NOT the instant kind either.

If you can't find Willamette hops the following will substitute nicely;
Fuggles, Tettnanger, Styrian Golding

Personal brew notes:
I added both DME Amber AND dextrose; 1lb each.
OG 1.081, FG 1.011. making the abv about 9%.
Racking to secondary it tastes of malty fruit.
(I don't get a lot of chocolate flavor yet)
I had over a gallon of sediment and trub leaving me with about 4-4.5 gallons going into secondary
(maybe i can add some pure water to make it less potent and get about 5 Gallons).

for info on how to sparge your grains visit;
http://brewwiki.com/index.php/Sparging

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  • Last Updated: 2018-10-16 04:09 UTC