Oatmeal Stout vol.2_3 - Beer Recipe - Brewer's Friend

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Oatmeal Stout vol.2_3

176 calories 18.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 6.5 liters
Post Boil Size: 4.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Monday November 22nd 2021
1.057
1.015
5.5%
20.5
22.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
765 g Weyermann - Pale Ale765 g Pale Ale 39 2.3 69.2%
85 g German - CaraRye85 g CaraRye 34 67 7.7%
29 g German - CaraAroma29 g CaraAroma 34 130 2.6%
50 g German - CaraAmber50 g CaraAmber 34 23 4.5%
37 g Weyermann - Roasted Barley37 g Roasted Barley 29.9 432 3.3%
140 g HK - N/A - Roasted Flaked Oats140 g HK - N/A - Roasted Flaked Oats 33 2.2 12.7%
1,106 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Willamette8 g Willamette Hops Pellet 4.5 Boil 40 min 19.56 50%
8 g Willamette8 g Willamette Hops Pellet 4.5 Boil 1 min 0.96 50%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.30 g Gypsum Water Agt Mash 0 min.
0.50 qt Cinnamon stick Spice Secondary 7 days
1 ml Vanilla extract Spice Secondary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 L 74 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 12.3 L) 8.5
Mash volume with grains (equipment estimates 13 L) 9.2
Grain absorption losses -1.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.3 L) 6.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4.5
Volume into fermentor 4.5
Total: 8.5  
Equipment Profile Used: System Default
 
Notes
  1. aerate the wort then pitch yeast

  2. Hops : Willamette
    (Chinook <--consider )

  3. cinnamon stick (steeping in vodka) and vanilla extract -> secondary or after secondary

    toasted oats = 120 degree , 25 mins
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-12-09 13:45 UTC