Oatmeal Stout - Cocoa Nibs - Beer Recipe - Brewer's Friend

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Oatmeal Stout - Cocoa Nibs

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Tuesday June 19th 2012
1.063
1.016
6.2%
39.1
38.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Pale 2-Row20 lb Pale 2-Row 38 2.5 74.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.4%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 5.6%
1.50 lb American - Victory1.5 lb Victory 34 28 5.6%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 3.7%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 3.7%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 14.4 Boil 90 min 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfoc Fining Boil 15 min.
1 tbsp gelatin Fining Primary 0 min.
3 tbsp yeast nutrient Other Primary 5 min.
1 each oak cube - dark european Other Primary 1 min.
16 oz Cocoa Nibs in Mash Tun Flavor Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tasty's Malty Beer Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tasty's water program for all Malty or dark beers - this is for 22 gallons using RODI water

baking soda - 8 grams
gypsum - 11 grams
calcium chloride - 16 grams
epsom salt - 10 grams
canning salt - 1 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 157 Infusion -- 157 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.3 gal (53.19 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.3 gal (5.19 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.97 gal (55.89 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 1.97 gal (7.89 qt) sparge/top-off. 11.81 47.3  
Strike water volume at mash thickness of 1.75 qt/lb 11.81 47.3  
Mash volume with grains 13.97 55.9  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 5.11 g | 20.4 qt) 6.81 27.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.3 g | 53.2 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 18.63 74.5
Equipment Profile Used: System Default
 
Notes


Strike with 10 gallons at 169 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 10 gallons at 165-170. Use a low attenuating yeast.

Oats are flaked


Pitch yeast at 58. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 69 degrees after a few days to clear diacytle.

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  • Last Updated: 2012-07-28 17:55 UTC