Oatmeal Stout V2 - New Yeast - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Oatmeal Stout V2 - New Yeast

432 calories 42.4 g 750 ml
brewer logo
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 56.85 liters
Post Boil Size: 49.86 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Source: NattyJ
Hop Utilization: 93%
Calories: 432 calories (Per 750ml)
Carbs: 42.4 g (Per 750ml)
Created: Tuesday March 2nd 2021
1.062
1.014
6.3%
32.1
35.7
5.3
53.18
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.70 kg Simpsons - Maris Otter pale7.7 kg Maris Otter pale $ 3.30 / kg
$ 25.44 		38 2.4 60.9%
0.90 kg Weyermann - Munich Type I0.9 kg Munich Type I $ 2.74 / kg
$ 2.47 		38 6 7.1%
700 g Barrett Burston - Chocolate Malt700 g Chocolate Malt $ 6.15 / kg
$ 4.31 		31 244.14 5.5%
500 g Joe White - Roasted Barley500 g Roasted Barley $ 5.50 / kg
$ 2.75 		30.9 525 4%
1.30 kg Simpsons - Crystal Medium1.3 kg Crystal Medium $ 2.90 / kg
$ 3.76 		33 65.01 10.3%
0.50 kg Simpsons - Crystal Light0.5 kg Crystal Light $ 2.90 / kg
$ 1.45 		33.1 38.03 4%
1.05 kg Rolled Oats1.05 kg Rolled Oats 33 2.2 8.3%
12.65 kg / $ 40.18
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
130 g East Kent Goldings130 g East Kent Goldings Hops $ 0.10 / g
$ 13.00 		Pellet 5 Boil 60 min 32.13 100%
130 g / $ 13.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Calcium Carbonate (Chalk) Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
9.33 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Strike 76 °C 68 °C 60 min
41 L Batch Sparge 76 °C 76 °C 10 min
40 L Batch Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 2.25 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.35 L. Suggest reducing initial water volume to 45.4 L and adding 6.95 L sparge/top-off.  
Strike water volume at mash thickness of 2.3 L/kg 25.8
Mash volume with grains 33.3
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 38 L) 42.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 52.4 L) 56.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 46 L) 49.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 49.9 L) 46
Total: 68.3  
Equipment Profile Used: System Default
"Oatmeal Stout V2 - New Yeast" Oatmeal Stout beer recipe by NattyJ. All Grain, ABV 6.3%, IBU 32.13, SRM 35.65, Fermentables: ( Maris Otter pale, Munich Type I, Chocolate Malt, Roasted Barley, Crystal Medium, Crystal Light, Rolled Oats) Hops: (East Kent Goldings) Other: (Calcium Carbonate (Chalk), Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid)
Last Updated and Sharing
 
327
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-02 07:51 UTC