Espe Oatmeal Stout - Beer Recipe - Brewer's Friend

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Espe Oatmeal Stout

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.63 liters
Post Boil Size: 21.63 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Geoffrey Shread
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Saturday June 26th 2021
1.046
1.010
4.7%
30.1
57.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.80 kg United Kingdom - Maris Otter Pale2.8 kg Maris Otter Pale 38 8.51 65.1%
0.80 kg Flaked Barley0.8 kg Flaked Barley 32 2.2 18.6%
300 g GB - Roasted Barley300 g Roasted Barley 29 1299.98 7%
300 g Flaked Oats300 g Flaked Oats 33 2.2 7%
100 g GB - Chocolate100 g Chocolate 34 899.99 2.3%
4,300 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g First Gold25 g First Gold Hops Pellet 9 Boil 60 min 30.08 50%
25 g First Gold25 g First Gold Hops Pellet 9 Aroma 0 min 50%
50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 each Campden Tablets Water Agt Mash 0 min.
0.50 g Campden Tablets Water Agt Sparge 0 min.
11 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 0 min.
 
Yeast
Omega Yeast Labs - Espe Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Abbey Road, West bridgford, Nottingham
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 12 15 50 87 149
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.74 L Strike 68 °C 67 °C 60 min
10.78 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 12
Mash volume with grains 14.9
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 20.1 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 21.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.6 L) 21
Total: 30.8  
Equipment Profile Used: System Default
"Espe Oatmeal Stout" Oatmeal Stout beer recipe by Geoffrey Shread. All Grain, ABV 4.69%, IBU 30.08, SRM 57.5, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Flaked Oats, Chocolate) Hops: (First Gold) Other: (CRS/AMS (6.3% HCl, 8.6% H2SO4), Calcium Chloride (dihydrate), Campden Tablets)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-06-27 22:07 UTC