WBB Oatmeal Stout - Beer Recipe - Brewer's Friend

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WBB Oatmeal Stout

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 55.8 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Weirdo Brothers
Hop Utilization: 97%
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday October 19th 2021
1.049
1.009
5.2%
31.5
30.2
5.5
46.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 kg Simpsons - Chocolate Malt0.25 kg Chocolate Malt $ 1.89 / lb
$ 1.04 		31.7 444 2%
9.50 kg Rahr - Standard 2-Row9.5 kg Standard 2-Row $ 0.73 / lb
$ 15.29 		36.8 1.8 76%
0.50 kg Weyermann - Caramunich Type 20.5 kg Caramunich Type 2 $ 1.19 / lb
$ 1.31 		34 45 4%
0.50 kg Simpsons - Roasted Barley0.5 kg Roasted Barley $ 1.75 / lb
$ 1.93 		28.52 600 4%
1.75 kg Rahr - Flaked Oats1.75 kg Flaked Oats $ 1.05 / lb
$ 4.05 		1 1 14%
12.50 kg / $ 23.62
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
94 g UK East Kent Golding94 g UK East Kent Golding Hops $ 2.45 / oz
$ 8.12 		Pellet 4.4 Boil 60 min 23.51 50%
31.33 g UK East Kent Golding31.33 g UK East Kent Golding Hops $ 2.45 / oz
$ 2.71 		Pellet 4.4 Boil 30 min 6.02 16.7%
62.67 g Willamette62.67 g Willamette Hops $ 1.41 / oz
$ 3.11 		Pellet 4 Whirlpool at 82 °C 30 min 1.97 33.3%
188 g / $ 13.94
 
Other Ingredients
Amount Name Cost Type Use Time
1.04 each Whirlfloc $ 0.20 / each
$ 0.21 		Fining Boil 15 min.
7.83 g Yeastex $ 0.07 / g
$ 0.53 		Water Agt Boil 15 min.
8.93 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.23 g Gypsum Water Agt Mash 1 hr.
4.76 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2.82 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Sparge 1 hr.
2.26 g Gypsum Water Agt Sparge 1 hr.
$ 0.73
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
36.56 Grams
Cost:
$ 0.23 / g
$ 8.41
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 428 B cells required
$ 8.41 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.67 bar       Temp: 4 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 6 22 92 74 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47.5 L Strike 73 °C 67 °C 60 min
25.3 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.8 L/kg
Starting Grain Temp: 12.8 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.64 L. Suggest reducing initial water volume to 45.4 L and adding 8.24 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 55.75 L. Suggest reducing strike water volume to 37.15 L and adding 10.35 L sparge/top-off. 47.5
Strike water volume at mash thickness of 3.8 L/kg 47.5
Mash volume with grains 55.8
Grain absorption losses -12.5
Remaining sparge water volume (equipment estimates 19.5 L) 21.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.6 L) 55.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 47.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 47
Total: 69.2  
Equipment Profile Used: System Default
 
Notes

Water additions are from Bru'n Water and are based on extra 0.5 kg of base malt to ensure mash exceeds OG. Sparge until kettle gravity meets OG or kettle pH reaches 5.8. Bru'n Water estimated mash pH = 5.51.

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  • Last Updated: 2024-10-29 15:38 UTC