Yeo Brutha - Beer Recipe - Brewer's Friend

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Yeo Brutha

197 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 47 liters
Post Boil Size: 8.1 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.289 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anthony Hirst
Hop Utilization: 92%
Calories: 197 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Thursday November 5th 2020
1.059
1.018
5.3%
14.0
43.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg The Swaen - Swaen Ale7 kg Swaen Ale 38 3.5 61.4%
1.30 kg Castle Malting - Château Crystal1.3 kg Château Crystal 34.4 60.6 11.4%
700 g The Swaen - Munich Light700 g Munich Light 1.037 5.5 6.1%
700 g Weyermann - Roasted Barley700 g Roasted Barley 29.9 432 6.1%
700 g The Swaen - BlackSwaen Chocolate B700 g BlackSwaen Chocolate B 34.5 338 6.1%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 8.8%
11.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Columbus16 g Columbus Hops Pellet 15 Boil 60 min 14.03 53.3%
14 g Northern Brewer14 g Northern Brewer Hops Pellet 7.8 Boil 0 min 46.7%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Yeast Nutrient Other Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 28.5
Mash volume with grains (equipment estimates 4.1 L) 36
Grain absorption losses -11.4
Remaining sparge water volume (equipment estimates 0.6 L) 30.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 47
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 8.1
Top off amount 31.9
Going into fermentor 40
Total: 59.3  
Equipment Profile Used: System Default
"Yeo Brutha" Oatmeal Stout beer recipe by Anthony Hirst. All Grain, ABV 5.3%, IBU 14.03, SRM 43.21, Fermentables: ( Swaen Ale, Château Crystal, Munich Light, Roasted Barley, BlackSwaen Chocolate B, Flaked Oats) Hops: (Columbus, Northern Brewer) Other: (Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-09 12:40 UTC