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Holy brew

260 calories 26.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 840 liters (fermentor volume)
Pre Boil Size: 929 liters
Post Boil Size: 874.02 liters
Pre Boil Gravity: 13.0 °P (recipe based estimate)
Post Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 81% (brew house)
Source: simon
Calories: 260 calories (Per 500ml)
Carbs: 26.4 g (Per 500ml)
Created: Tuesday October 26th 2021
13.8 °P
3.4 °P
5.6%
23.8
37.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
120 kg Canada Malting - CMC 2-ROW MALT120 kg CMC 2-ROW MALT 36 1.75 60%
20 kg Canada Malting - MUNICH MALT20 kg MUNICH MALT 37.3 10.5 10%
15 kg Weyermann - Caramunich Type 315 kg Caramunich Type 3 34 57 7.5%
10 kg Weyermann - Chocolate Wheat10 kg Chocolate Wheat 34.8 415 5%
10 kg Briess - Midnight Wheat Malt10 kg Midnight Wheat Malt 25 550 5%
25 kg OiO - US - OiO - Rolled Oats25 kg US - OiO - Rolled Oats 30.4 1.5 12.5%
200 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
400 g Chinook (JN 2019)400 g Chinook (JN 2019) Hops Pellet 12.8 Boil 60 min 15.12 57.1%
300 g Chinook (JN 2019)300 g Chinook (JN 2019) Hops Pellet 12.8 Boil 30 min 8.72 42.9%
700 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Holy Cow Espresso (cooled) Water Agt Primary 0 min.
1 kg Holy Cow Espresso (dry beanning) Water Agt Mash 0 min.
60 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 4045 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.96 bar       Temp: 20 °C       CO2 Level: 5 g/l
 
Target Water Profile
MTL 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 8 15 26 22 107
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
615 L Strike 74 °C 67 °C 75 min
Sparge 77 °C 77 °C 75 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 849.2 L. Suggest reducing initial water volume to 45.4 L and adding 803.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 732 L 600
Strike water volume at mash thickness of 3 L/kg 600
Mash volume with grains 732
Grain absorption losses -200
Remaining sparge water volume (equipment estimates 450.1 L) 529.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 849.2 L) 929
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -3.5
Post boil Volume (equipment estimates 840 L) 874
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 874 L) 840
Total: 1129.9  
Equipment Profile Used: System Default
 
Notes
  1. Mill everything except Rolled Oats
  2. Mash @ 67C for 75min
  3. Pre-boil vol = 930L; Post-Boil=875L
  4. Ferment @ 20C until 6P
  5. Raise @ 22C until FG
  6. At FG, add freshly brewed but cooled (20-30C) Holy Cow Espresso (St-Henri)
  7. Cold Crash @ 2C for at least 48h
  8. Perform Dry-beaning @ cold crash and remove bag when satisfied by tasting
  9. Transfer to BT + carbonate to 2.5 vol
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  • Last Updated: 2021-10-27 20:03 UTC