OATMEAL STOUT SABRO Test 1 - Beer Recipe - Brewer's Friend

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OATMEAL STOUT SABRO Test 1

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 80 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 97%
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday July 25th 2022
1.045
1.010
4.5%
26.5
45.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.20 kg Belgian - Pilsner3.2 kg Pilsner 37 2.77 79.4%
300 g Flaked Oats300 g Flaked Oats 33 4.37 7.4%
250 g Brown Malt250 g Brown Malt 34 239.62 6.2%
200 g Belgian - Chocolate200 g Chocolate 30 905.81 5%
80 g Bestmalz - BEST Black Malt80 g BEST Black Malt 30 1132.64 2%
4,030 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Yakima Valley Hops - Sabro8 g Sabro Hops Pellet 15.1 Boil 50 min 16.05 24.2%
5 g Yakima Valley Hops - Sabro5 g Sabro Hops Pellet 15.1 Boil 10 min 3.83 15.2%
5 g Yakima Valley Hops - Sabro5 g Sabro Hops Pellet 15.1 Boil 5 min 2.1 15.2%
15 g Yakima Valley Hops - Sabro15 g Sabro Hops Pellet 15.1 Whirlpool at 98 °C 10 min 4.53 45.5%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2.07 ml Lactic acid Water Agt Mash 1 hr.
3.50 g Spindasol Fining Boil 10 min.
0.80 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pau BU
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 4 4 4 9 165
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Empâtage Strike 71 °C 69 °C 80 min
Mash Out Infusion 69 °C 78 °C 10 min
4 L Rinçage 2 x 2L Sparge 78 °C 78 °C 15 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.7
Mash volume with grains 17.4
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 18 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 25
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Fermentation Ale
2 jours 20°C puis 8 jours à 18°C
Garde/Affinage 12°C pendant 3 à 4 semaines
Cold crash 3 à 4 jours
Resucrage 4g/L

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  • Last Updated: 2022-11-18 12:55 UTC