Oatmeal Stout 10/27/22 - Beer Recipe - Brewer's Friend

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Oatmeal Stout 10/27/22

279 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 279 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Friday October 14th 2022
1.084
1.019
8.6%
23.8
42.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bairds - Maris Otter Pale Ale10 lb Maris Otter Pale Ale 37.5 2.5 76.2%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 9.5%
8 oz American - Chocolate8 oz Chocolate 29 350 3.8%
8 oz German - Carafa II8 oz Carafa II 32 425 3.8%
2 oz Lactose (Milk Sugar)2 oz Lactose (Milk Sugar) 41 1 1%
4 oz Briess - Roasted Barley4 oz Roasted Barley 33.1 300 1.9%
8 oz Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 3.8%
210 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.05 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.73 33.3%
1.50 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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 Gallons  Quarts
WARNING: Based on your provided mash thickness (2 qt/lb), your strike volume will exceeds the total water needed for the recipe (6.37 g). Reduce mash thickness to 1.95 qt/lb or increase pre-boil volume to 4.63 g.    
Strike water volume at mash thickness of 2 qt/lb 6.5 26  
Mash volume with grains 7.54 30.2  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 5.56 g | 22.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.37 25.5
Equipment Profile Used: System Default
 
Notes

Used Briess Black Roasted Barley Malt to try and add slight roasted/astringent along with trying to affect foam color.

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  • Last Updated: 2022-10-27 15:04 UTC