Vanilla oatcream stout - Beer Recipe - Brewer's Friend

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Vanilla oatcream stout

239 calories 30.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.2 liters
Post Boil Size: 11.2 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 239 calories (Per 330ml)
Carbs: 30.6 g (Per 330ml)
Created: Saturday January 9th 2021
1.076
1.028
6.2%
35.0
42.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.23 kg United Kingdom - Maris Otter Pale2.23 kg Maris Otter Pale 38 3.75 64.2%
357.10 g Rolled Oats357.1 g Rolled Oats 33 2.2 10.3%
167.39 g Bairds - Medium Caramel / Crystal 80L167.39 g Medium Caramel / Crystal 80L 34 80 4.8%
167.39 g American - Chocolate167.39 g Chocolate 29 350 4.8%
167.39 g United Kingdom - Roasted Barley167.39 g Roasted Barley 29 550 4.8%
382 g Lactose (Milk Sugar)382 g Lactose (Milk Sugar) 41 1 11%
3,471.27 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.96 g BSG - Magnum11.96 g Magnum Hops Leaf/Whole 12.8 Boil 60 min 29.45 29.4%
28.70 g East Kent Goldings28.7 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 5.5 70.6%
40.66 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
95.65 g Cocoa powder Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
0.48 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
11 L Decoction 74 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.3
Mash volume with grains 13.3
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 9.4 L) 6.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 16.9 L) 14.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 11 L) 11.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.2 L) 11
Total: 17.9  
Equipment Profile Used: System Default
"Vanilla oatcream stout" Sweet Stout beer recipe by Griffdabrew. All Grain, ABV 6.22%, IBU 34.95, SRM 42.42, Fermentables: (Maris Otter Pale, Rolled Oats, Medium Caramel / Crystal 80L, Chocolate, Roasted Barley, Lactose (Milk Sugar)) Hops: (Magnum, East Kent Goldings) Other: (Cocoa powder)
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  • Public: Yup, Shared
  • Last Updated: 2021-01-18 11:57 UTC