Oatmeal Marshmallow Stout - Beer Recipe - Brewer's Friend

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Oatmeal Marshmallow Stout

149 calories 14 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Sunday April 4th 2021
1.049
1.010
5.1%
29.1
31.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 71.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10.2%
0.22 kg United Kingdom - Roasted Barley0.22 kg Roasted Barley 29 550 4.5%
0.13 kg United Kingdom - Chocolate0.13 kg Chocolate 34 425 2.7%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 5.1%
0.30 kg Briess - Extra Special Malt0.3 kg Extra Special Malt 33.5 130 6.1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 25.66 34.6%
28.30 g Northern Brewer - Williamette28.3 g Williamette Hops Pellet 5.4 Boil 5 min 3.47 65.4%
43.30 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
23 L Decoction 68 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.7 L) 33.8
Mash volume with grains (equipment estimates 39 L) 37
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Volume into fermentor 24
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

For oats: Spread oats out on cookie sheets. Sprinkle oats with water, turning to lightly saturate. Bake for 15-20 minutes at 300° F or 150C or gas mark 2, turning and mixing midway through. Yeast was re-used from tropic thunder slurry.

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  • Last Updated: 2021-04-11 00:55 UTC