Oaty oatmeal stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Oaty oatmeal stout

192 calories 16.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.55 liters
Post Boil Size: 21.56 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Monaghan
Calories: 192 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Thursday January 14th 2021
1.063
1.011
6.8%
101.8
34.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Best Ale4 kg Best Ale 37.5 3 63.5%
0.90 kg United Kingdom - Malted Naked Oats0.9 kg Malted Naked Oats 33 1.3 14.3%
0.45 kg Crisp Malting - Chocolate Malt0.45 kg Chocolate Malt 32.66 450 7.1%
0.45 kg Weyermann - Caramunich Type 30.45 kg Caramunich Type 3 34 57 7.1%
0.50 kg Crisp Malting - Flaked Torrified Oats0.5 kg Flaked Torrified Oats 33 3.2 7.9%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 15.3 Boil 60 min 93.07 45.5%
30 g Hallertau Tradition (Germany)30 g Hallertau Tradition (Germany) Hops Pellet 4.8 Boil 15 min 8.69 27.3%
30 g Hallertau Tradition (Germany)30 g Hallertau Tradition (Germany) Hops Leaf/Whole 4.8 Boil 0 min 27.3%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g lactose Flavor Boil 15 min.
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.9 L Strike 75 °C 54 °C 20 min
Infusion 54 °C 67 °C 30 min
Infusion 67 °C 76 °C 20 min
16 L Batch Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.9
Mash volume with grains 23.1
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 15.6 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 27.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 21.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.6 L) 21
Total: 34.8  
Equipment Profile Used: System Default
"Oaty oatmeal stout" Oatmeal Stout beer recipe by Paul Monaghan. All Grain, ABV 6.76%, IBU 101.77, SRM 34.29, Fermentables: (Best Ale, Malted Naked Oats, Chocolate Malt, Caramunich Type 3, Flaked Torrified Oats) Hops: (Columbus, Hallertau Tradition (Germany)) Other: (lactose, Irish Moss)
Last Updated and Sharing
 
497
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-14 16:48 UTC