Toasted Oatmeal Stout - Beer Recipe - Brewer's Friend

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Toasted Oatmeal Stout

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
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: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gover
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday February 5th 2021
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OG: 1.057 FG: 1.014 ABV: 5.8% IBU: 26

1.062
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 65.5%
1.25 lb Munich Malt1.25 lb Munich Malt 36.8 7.87 9.1%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.9%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 5.5%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 9.1%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 15 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 7.44 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       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
16.5 qt Temperature 170 °F 153 °F 60 min
16.5 qt 170 Sparge Sparge 170 °F 164 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.02 24.1  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.03 g | 12.1 qt) 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
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: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

Toast Oats prior to brew day . Spread the oats out on a baking sheet — less than an inch thick — and place them in the oven at 300°F for 10 to 15 minutes. Stir them around a bit, resettle them, and stick them back in for another 10 or 15 minutes. Keep doing this until you get a golden color and a nutty, oatmeal cookie type aroma. Don’t over toast them. This will create too many unwanted astringent flavors.

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  • Last Updated: 2022-03-29 13:52 UTC