Pistachio Oatmeal Stout - Beer Recipe - Brewer's Friend

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Pistachio Oatmeal Stout

404 calories 39.6 g 700 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 404 calories (Per 700ml)
Carbs: 39.6 g (Per 700ml)
Created: Wednesday March 24th 2021
1.062
1.014
6.3%
37.3
38.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Ale Malt4.5 kg Ale Malt 37.4 3.05 66.7%
0.50 kg Gladfield - Munich Malt0.5 kg Munich Malt 36.8 7.87 7.4%
0.25 kg Barrett Burston - Roasted Barley0.25 kg Roasted Barley 34.5 340 3.7%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 14.8%
0.50 kg German - Carafa II0.5 kg Carafa II 32 425 7.4%
6.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 30 min 24.34 16.7%
50 g Willamette50 g Willamette Hops Pellet 4.5 Boil 5 min 4.74 41.7%
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 5 min 8.21 41.7%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
100 g Pistachio nut Other Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 123.9 g       Temp: 24 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Maroubra Beach, NSW, Australia
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
20 L Infusion 66 °C 64 °C 80 min
6 L Batch Sparge 77 °C 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37 L) 33.7
Mash volume with grains (equipment estimates 41.4 L) 38.1
Grain absorption losses -6.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 23
Volume into fermentor 23
Total: 33.7  
Equipment Profile Used: System Default
"Pistachio Oatmeal Stout" Oatmeal Stout beer recipe by Brewer #311256. BIAB, ABV 6.28%, IBU 37.29, SRM 38.69, Fermentables: (Ale Malt, Munich Malt, Roasted Barley, Rolled Oats, Carafa II) Hops: (Magnum, Willamette, Northern Brewer) Other: (Calcium Chloride (anhydrous), Pistachio nut, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2021-03-24 20:38 UTC