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stout

214 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Saturday December 18th 2021
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1.064
1.020
5.8%
38.8
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.40 lb United Kingdom - Maris Otter Pale9.4 lb Maris Otter Pale 38 3.75 72.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.8%
0.75 lb American - Victory0.75 lb Victory 34 28 5.8%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.9%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.9%
12.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - East Kent Golding2 oz East Kent Golding Hops Pellet 5.9 Boil 60 min 38.77 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2.50 g Salt Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 163 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-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.03 gal Strike 152 °F 154 °F 90 min
12 gal Fly Sparge 175 °F 175 °F 120 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.03 16.1  
Mash volume with grains 5.06 20.3  
Grain absorption losses -1.61 -6.5  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 5.33 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.36 37.5
Equipment Profile Used: System Default
"stout" Oatmeal Stout beer recipe by Brewer #223050. All Grain, ABV 5.8%, IBU 38.77, SRM 33.4, Fermentables: (Maris Otter Pale, Flaked Oats, Chocolate, Victory, Caramel / Crystal 80L, Roasted Barley) Hops: (East Kent Golding) Other: (Whirlfloc, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Magnesium Chloride)
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  • Public: Yup, Shared
  • Last Updated: 2021-12-19 16:39 UTC