oyster stout - Beer Recipe - Brewer's Friend

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oyster stout

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 85 liters
Post Boil Size: 80 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Wednesday June 22nd 2022
1.048
1.008
5.3%
28.2
34.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg Crisp Malting - Best Ale15 kg Best Ale 37.5 3 64.1%
2.50 kg Crisp Malting - Flaked Torrified Oats2.5 kg Flaked Torrified Oats 33 3.2 10.7%
2.50 kg Proximity - Malted Oats2.5 kg Malted Oats 29.9 2.5 10.7%
1.20 kg Crisp Malting - Chocolate Malt1.2 kg Chocolate Malt 32.66 450 5.1%
1.20 kg Crisp Malting - Crystal Extra Light EBC1001.2 kg Crystal Extra Light EBC100 33.1 38.03 5.1%
1 kg Crisp Malting - Roasted Barley1 kg Roasted Barley 31.28 520 4.3%
23.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g polish magnum75 g polish magnum Hops Leaf/Whole 9.9 Boil at 100 °C 60 min 16.08 33.3%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5.6 Boil at 100 °C 60 min 6.06 22.2%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5.6 Boil at 100 °C 10 min 2.2 22.2%
50 g polish magnum50 g polish magnum Hops Leaf/Whole 9.9 Boil at 100 °C 10 min 3.89 22.2%
225 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
25 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 417 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
25 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 62 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47 L Strike 75 °C 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 86.83 L. Suggest reducing initial water volume to 45.4 L and adding 41.43 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 73.94 L. Suggest reducing strike water volume to 29.96 L and adding 28.54 L sparge/top-off. 58.5
Strike water volume at mash thickness of 2.5 L/kg 58.5
Mash volume with grains (equipment estimates 53.9 L) 73.9
Grain absorption losses -23.4
Remaining sparge water volume (equipment estimates 52.6 L) 50.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 86.8 L) 85
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 80
Top off amount 20
Going into fermentor 100
Total: 109.3  
Equipment Profile Used: System Default
"oyster stout" Oatmeal Stout beer recipe by Steevo. All Grain, ABV 5.31%, IBU 28.23, SRM 34.45, Fermentables: (Best Ale, Flaked Torrified Oats, Malted Oats, Chocolate Malt, Crystal Extra Light EBC100, Roasted Barley) Hops: (polish magnum, East Kent Goldings)
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  • Last Updated: 2022-06-22 14:26 UTC