Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

201 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own, December 2018
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Monday November 8th 2021
1.061
1.013
6.3%
22.5
40.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 76.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.6%
12 oz United Kingdom - Dark Crystal 80L12 oz Dark Crystal 80L - (late mash tun addition) 33 80 5.7%
10 oz Crisp Malting - Chocolate Malt10 oz Chocolate Malt - (late mash tun addition) 32.66 450 4.8%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley - (late mash tun addition) 29 550 3.8%
4 oz American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L - (late mash tun addition) 34 40 1.9%
210 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Kent Goldings0.75 oz Kent Goldings Hops Pellet 5 Boil 60 min 12.75 50%
0.75 oz Kent Goldings0.75 oz Kent Goldings Hops Pellet 5 Boil 30 min 9.8 50%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 0 min.
1 each Whirlfloc tablet Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
10 ml Clarity Ferm Other Primary 0 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.18 psi       Temp: 36 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Conversion Strike 65 °F 154 °F 60 min
3 gal Mash Out Infusion 154 °F 168 °F 15 min
2.5 gal Sparge Fly Sparge 165 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.92 19.7  
Mash volume with grains (equipment estimates 5.72 g | 22.9 qt) 5.97 23.9  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 3.47 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Top off amount 0.25 1  
Going into fermentor 5.5 22  
Total: 8.39 33.6
Equipment Profile Used: System Default
 
Notes

Adjust brewing water to pH of 5.5.

Mash pale ale and oats at 154 deg F for 60 minutes.
Add crystal, dark malts, and roasted barley to mash tun.
Increase mash temp to 168 deg F and hold for 15 min.
Vorlauf and sparge with 170 deg F water, collect 6.5 gallons of wort.

Boil wort for 90 minutes, adding hops and others per recipe.

Chill to 65 deg F, aerate, and pitch yeast.

Ferment and clarify, package and carbonate.

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  • Last Updated: 2021-11-08 02:51 UTC