Blackberry Way Oatmeal Stout - Beer Recipe - Brewer's Friend

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Blackberry Way Oatmeal Stout

325 calories 40.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Muhlheim
Calories: 325 calories (Per 12oz)
Carbs: 40.5 g (Per 12oz)
Created: Monday March 15th 2021
1.096
1.034
8.2%
41.0
25.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Golden Promise13 lb Golden Promise 37 3 63.9%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 14.8%
1.50 lb Briess - Caramel Malt - 60L1.5 lb Caramel Malt - 60L 35.4 60 7.4%
1.50 lb Honey Malt1.5 lb Honey Malt 37 25 7.4%
0.33 lb Weyermann - Carafa Special Type III0.33 lb Carafa Special Type III 29.9 525 1.6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.9%
20.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 20.32 37.5%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 15.61 37.5%
0.50 oz Barbe Rouge0.5 oz Barbe Rouge Hops Pellet 8.5 Whirlpool 0 min 2.89 12.5%
0.50 oz Bramling Cross0.5 oz Bramling Cross Hops Pellet 6.5 Whirlpool 0 min 2.21 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 each Whirlfloc tablet Fining Boil 5 min.
1 qt Apple cider Flavor Secondary 7 days
2 lb Blackberry puree Flavor Secondary 7 days
4 each Vanilla Bean Flavor Secondary 7 min.
5 ml Pecan extract Flavor Bottling 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.2 qt Strike 157.8 °F 145 °F 90 min
2.3 qt Temperature 212 °F 150 °F 60 min
4.5 qt Temperature 212 °F 158 °F 45 min
10.9 qt Sparge 212 °F 171 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.04 24.2  
Mash volume with grains 7.59 30.3  
Grain absorption losses -2.42 -9.7  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.05 16.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 10.09 40.3
Equipment Profile Used: System Default
 
Notes

Pick up my sack and walk for miles, never thinking why, to the brewer's yard where I can sit and watch my life go by. Drink and drink all day till my memory melts away; I need a friend like mist on a Monday morning. - Roy Wood

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  • Last Updated: 2021-05-10 17:30 UTC