Oat Latte stout - Beer Recipe - Brewer's Friend

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Oat Latte stout

321 calories 53.8 g 12 L
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 8.9 liters (fermentor volume)
Pre Boil Size: 14.1 liters
Post Boil Size: 8.9 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 60.7% (brew house)
Calories: 321 calories (Per 12L)
Carbs: 53.8 g (Per 12L)
Created: Friday March 4th 2022
1.092
1.052
5.3%
56.1
41.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,880 g Simpsons - Maris Otter pale2880 g Maris Otter pale 38 2.4 68.9%
400 g Flaked Oats400 g Flaked Oats 33 2.2 9.6%
120 g Weyermann - Caramunich Type 2120 g Caramunich Type 2 34 45 2.9%
120 g Thomas Fawcett - Brown120 g Brown 32 71 2.9%
194 g Briess - Chocolate194 g Chocolate 25 350 4.6%
120 g Briess - Roasted Barley120 g Roasted Barley 33.1 300 2.9%
46 g Thomas Fawcett - Pale Chocolate Malt46 g Pale Chocolate Malt 32.2 230 1.1%
300 g Lactose (Milk Sugar)300 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.2%
4,180 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Charles Faram - Bravo11 g Bravo Hops Pellet 16.5 Boil at 100 °C 120 min 56.14 100%
11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Coffee Beans Flavor Primary 14 days
700 g Corn Sugar Other Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (custom):
50%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 76.7 g       Temp: 22 °C       CO2 Level: 2.4 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 12.2
Mash volume with grains 14.7
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 12.8 L) 6.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.2 L) 14.1
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 8.9
Going into fermentor 8.9
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

Purpose for making this beer

  • Use all left ingredients what I have now.
  • I failed to make oatmeal stout before, so adjust recipe.

    Issue
  • fermentation end at 1.052; put 3L water and 700g white sugar,
    6g US-05
    => Final spec of beer
    12L(during fermentation check and some reasons beer shrink 
         almost 8L; 8L+3L=12L )<br />

    FG: 1.036
    IBU: 38.73
    ABV: 8%
    SRM: 32.25

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  • Last Updated: 2023-09-18 00:02 UTC