Oatmeal Rye Stout - Beer Recipe - Brewer's Friend

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Oatmeal Rye Stout

289 calories 28.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 289 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Friday December 25th 2020
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victory at sea clone

OG: 1.093 FG: 1.017 ABV: 9.9% IBU: 61

1.087
1.020
8.9%
54.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 67.6%
2 lb Viking - Roasted Rye2 lb Roasted Rye 36 500 11.3%
1 lb American - Rye1 lb Rye 38 3.5 5.6%
0.75 lb United Kingdom - Black Patent0.75 lb Black Patent 27 525 4.2%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.3%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 60 min 54.87 40%
3 oz Willamette3 oz Willamette Hops Leaf/Whole 4.5 Boil 0 min 60%
5 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
6.1 gal Strike 170 °F 156 °F 60 min
2.85 gal Batch Sparge 170 °F 170 °F 2 min
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.77 31.1  
Mash volume with grains 9.19 36.7  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume (equipment estimates 1.89 g | 7.6 qt) 2.2 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.97 39.9
Equipment Profile Used: System Default
"Oatmeal Rye Stout" American Porter beer recipe by RobbBest. All Grain, ABV 8.86%, IBU 54.87, SRM 50, Fermentables: (Pale 2-Row, Roasted Rye, Rye, Black Patent, Flaked Oats) Hops: (Centennial, Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-25 22:29 UTC