Oyster Stout - Beer Recipe - Brewer's Friend

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Oyster Stout

8586 calories 842.7 g 20 qt
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Phillip McDaniel
Calories: 8586 calories (Per 20qt)
Carbs: 842.7 g (Per 20qt)
Created: Sunday July 11th 2021
1.049
1.011
5.0%
26.8
24.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb US - Pale 2-Row8.25 lb Pale 2-Row 37 1.8 84.9%
10.60 oz American - CaraBrown10.6 oz CaraBrown 34 55 6.8%
4.50 oz United Kingdom - Roasted Barley4.5 oz Roasted Barley 29 550 2.9%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 2.6%
4.40 oz US - Blackswaen Chocolate Malt4.4 oz Blackswaen Chocolate Malt 32 300 2.8%
155.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 11 Boil 20 min 26.76 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
19 each toasted oyster shells Flavor Boil 20 min.
1 tsp salt Flavor Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
- london esb
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.25 Volumes
 
Target Water Profile
Columbia, MS
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 6 22 10 24 82
Added:
.5 tsp calcium chloride
.25 tsp gypsum
.33 tsp baking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F 60 min
-- 166 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.25 17  
Mash volume with grains 5.03 20.1  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume (equipment estimates 4.15 g | 16.6 qt) 4.71 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.4 21.6  
Going into fermentor 5.4 21.6  
Total: 8.96 35.9
Equipment Profile Used: System Default
"Oyster Stout" Irish Stout beer recipe by Phillip McDaniel. All Grain, ABV 5.04%, IBU 26.76, SRM 24.18, Fermentables: (Pale 2-Row, CaraBrown, Roasted Barley, Midnight Wheat Malt, Blackswaen Chocolate Malt) Hops: (Nugget) Other: (toasted oyster shells, salt)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-10-01 00:40 UTC