Welsh Black Oat Laver Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Welsh Black Oat Laver Stout

201 calories 21.9 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 201 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Monday August 22nd 2022
1.065
1.018
6.2%
38.9
31.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Crisp Malting - Extra Pale Maris Otter3.5 kg Extra Pale Maris Otter 37.5 2 51%
0.16 kg United Kingdom - Chocolate0.16 kg Chocolate 34 425 2.3%
1.50 kg Simpsons - Munich Malt1.5 kg Munich Malt 36.8 8 21.9%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 21.9%
0.20 kg Weyermann - Carafa Special Type III0.2 kg Carafa Special Type III 29.9 525 2.9%
6.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Target25 g Target Hops Pellet 11.5 Boil 60 min 36.04 50%
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil 5 min 2.81 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.75 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
2.53 ml Lactic acid Water Agt Mash 1 hr.
0.25 tsp Salt Water Agt Mash 1 hr.
0.50 each Protafloc Fining Boil 15 min.
5 g Laver Flakes Flavor Boil 5 min.
5 g Laver Flakes Flavor Primary 3 days
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Edinburgh EH8
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 20 15 50 110 95
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Heat Oats + 800g Base Malt in separate pot and hold for 20mins Temperature 62 °C 62 °C 20 min
Boil for 20 mins Decoction -- 100 °C 20 min
7.15 L Add to Mash tun with remainder of malt and add cold water to bring to temp Strike -- 67 °C 60 min
17.5 L Batch Sparge then Recirculate Batch Sparge 80 °C 72 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.2
Mash volume with grains 21.7
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 15.6 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 19
Total: 31.8  
Equipment Profile Used: System Default
"Welsh Black Oat Laver Stout" Oatmeal Stout beer recipe by HKirkham. All Grain, ABV 6.16%, IBU 38.85, SRM 31.62, Fermentables: (Extra Pale Maris Otter, Chocolate, Munich Malt, Flaked Oats, Carafa Special Type III) Hops: (Target, Fuggles) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Salt, Protafloc, Laver Flakes)
Last Updated and Sharing
 
147
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-06-08 16:09 UTC