Wake and Bake Oatmeal Stout Clone - Beer Recipe - Brewer's Friend

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Wake and Bake Oatmeal Stout Clone

270 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Jeff Wilkinson
Calories: 270 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Sunday February 28th 2021
1.081
1.022
8.2%
58.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 lb United Kingdom - Maris Otter Pale36 lb Maris Otter Pale 38 3.75 66.2%
5.25 lb Flaked Barley5.25 lb Flaked Barley 32 2.2 9.7%
5.25 lb Flaked Oats5.25 lb Flaked Oats 33 2.2 9.7%
36 oz American - Chocolate36 oz Chocolate 29 350 4.1%
36 oz United Kingdom - Dark Crystal 80L36 oz Dark Crystal 80L 33 80 4.1%
27 oz American - Roasted Barley27 oz Roasted Barley 33 300 3.1%
27 oz American - Black Malt27 oz Black Malt 28 500 3.1%
870 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Nugget2.5 oz Nugget Hops Pellet 13.2 Boil 60 min 44.03 62.5%
1.50 oz Nugget1.5 oz Nugget Hops Pellet 13.2 Boil 30 min 14.67 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 tsp Chalk Water Agt Mash 1 hr.
2.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
6.50 tsp Lactic acid Water Agt Mash 1 hr.
1 tsp Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 389 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
17 gal Strike 162 °F 150 °F 60 min
10 gal 1st sparge Batch Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.03 gal (68.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.03 gal (20.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.34 gal (85.37 qt). Suggest reducing strike water volume to 7.65 gal (30.6 qt) and adding 9.34 gal (37.37 qt) sparge/top-off. 16.99 68  
Strike water volume at mash thickness of 1.25 qt/lb 16.99 68  
Mash volume with grains 21.34 85.4  
Grain absorption losses -6.8 -27.2  
Remaining sparge water volume (equipment estimates 7.08 g | 28.3 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.03 g | 68.1 qt) 15 60  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 22.05 88.2
Equipment Profile Used: System Default
 
Notes

Mill roasted grains and base grains separately.
Heat 17 gallons mash water to 166 F
Add salts/acid/campden tablets to water
Add to mash tun
Add base grains (47lbs) to mash tun, density is 1.45qt/lb
Mash 60 minutes, target 150-152 mash temp
45 minutes during mash add roasted grains and stir

 This is supposed to kkep the dark grains from adding <br />
 too harsh a flavor<br />

Stir beginning, middle, and end
While mashing heat 8 gallons water to boiling for sparges
Add 3.6 gallons first sparge after mash is complete, should be close to full.
Stir and let settle
Drain 4.4-5 gallons for first runnings
Add 4.4 second sparge
Stir and let settle
Drain all wort
Collect wort, should have 18.1 gallons split between 2 kettles
Add fermcap s
Bring to boil
Boil 75 minutes
At 60 minutes add 2.5 oz nugget
At 30 minutes add 1.5 oz nugget
At 15 minutes add Irish moss and nutrients
Set up/sanitize cooling, collecting, and fermenting equipment
At 0 minutes cut flame, start one vessel through counterflow,
Collect cooled wort in sanitized keggle
Run second vessel through counterflow chiller
Collect cooled wort in keggle
Take temperature cool to 100 with chilled water/immersion chiller set up
Run cooled wort through immersion chiller set up to hopefully cool to 80
Collect in 3 fermenters,
Take gravity readings
Pitch yeast
Decide ferment temp, higher for more fruit esters

I will ferment at house room temp<br />

Allow fermentation to complete( 3 days?)
48 hrs before bottling/kegging an either rack on 2 oz ground coffee of choice in secondary fermentor, or add directly to primary fermenter
Bottle or keg to around 2.2 volumes CO2

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  • Last Updated: 2022-07-01 14:33 UTC