Oatmeal Raisin milk stout - Beer Recipe - Brewer's Friend

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Oatmeal Raisin milk stout

201 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.425 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Wednesday March 24th 2021
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OG: 1.063 FG: 1.015 ABV: 6.3% IBU: 42

1.060
1.019
5.4%
39.6
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 3.8%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 3.8%
20 lb American - Pale 2-Row - Toasted20 lb Pale 2-Row - Toasted 33 30 75.5%
3 lb German - Carafa III3 lb Carafa III 32 535 11.3%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 1.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.8%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 12.9 Boil 60 min 21.28 42.9%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4.7 Boil 15 min 0 57.1%
3.50 oz / $ 0.00
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
7.81 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 8.13 32.5  
Mash volume with grains (equipment estimates 0.71 g | 2.8 qt) 10.21 40.8  
Grain absorption losses -3.25 -13  
Remaining sparge water volume 7.34 29.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 3.13 g | 12.5 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 1.5 6  
Top off amount 9.5 38  
Going into fermentor 11 44  
Total: 15.46 61.8
Equipment Profile Used: System Default
 
Notes

Add 4 of the cookies at 60 and at 30 and 15. OG is 1.066. Final gravity was 1.018

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  • Last Updated: 2022-01-09 16:58 UTC