Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

215 calories 22.1 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.39 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Pedro
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Friday December 4th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.13 lb Briess - Pale Ale Malt 2-Row7.13 lb Pale Ale Malt 2-Row 36.8 3.5 62.6%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 13.2%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 8.8%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 6.6%
0.38 lb Proximity - Chocolate Malt0.38 lb Chocolate Malt 32 350 3.3%
0.63 lb American - Roasted Barley0.63 lb Roasted Barley 33 300 5.5%
11.39 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Cluster1.1 oz Cluster Hops Pellet 6.5 Boil 60 min 28.66 81.5%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 0 min 18.5%
1.35 oz / 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.26 psi       Temp: 34 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Ramblas
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 Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.27 17.1  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 4.79 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7.39 29.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

7lb 2oz pale ale malt.
1lb 8oz flaked oats.
1lb munich malt.
12oz crystal malt 40L.
6oz chocolate malt 350L.
5oz roasted barley 300L.
5oz roasted barley 500L.
1oz first gold hops @8% AA. boiled 60 min (30ibu).
0.25oz east kent goldings @5%AA. boiled 0 min.
irish moss boiled for 15 min.
2.3 volumes of CO2.
wyeast 1968 (london ESB) or white labs WLP002 (english ale) yeast.
mash @ 154f for 45 min. mash out @ 168f. boil 90 min. pitch @ 65f and hold for 3 days. rise temp to 68f over 14 days. crash @ 32f for 3 days.
substituted yeast for S-04. Not sure what roasted barley was sold, for recipe I combined the amounts. substituted first gold hops for 1.1 oz cluster.

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  • Last Updated: 2020-12-23 00:13 UTC