Breakfast Pantry Oatmeal Stout - Beer Recipe - Brewer's Friend

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Breakfast Pantry Oatmeal Stout

168 calories 17.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday October 31st 2022
1.051
1.013
5.0%
33.0
31.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 26.5%
16 oz Briess - DME Bavarian Wheat16 oz DME Bavarian Wheat - (late boil kettle addition) 44.6 3 26.5%
3.50 oz Briess - DME Sparkling Amber3.5 oz DME Sparkling Amber - (late boil kettle addition) 44.6 10 5.8%
7.90 oz Briess - Dark Chocolate Malt7.9 oz Dark Chocolate Malt 33 420 13.1%
17 oz Invert Sugar Syrup17 oz Invert Sugar Syrup 36 1 28.1%
60.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 11.8 Boil 45 min 26.38 33.3%
0.40 oz Mount Hood0.4 oz Mount Hood Hops Pellet 5.5 Boil 5 min 4.27 53.3%
0.10 oz Magnum0.1 oz Magnum Hops Pellet 11.8 Boil 5 min 2.29 13.3%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Infusion 152 °F 148 °F 60 min
0.75 gal Top Off 212 °F 212 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.03 g | 16.1 qt) 3.35 13.4  
Mash volume with grains (equipment estimates 4.03 g | 16.1 qt) 3.47 13.9  
Grain absorption losses (steeping) -0.19 -0.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 3.94 g | 15.7 qt) 3.25 13  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.35 13.4
Equipment Profile Used: System Default
 
Notes

Make starter with 4oz amber dme and irish ale yeast 1-2 days prior

Steep grains/oats in 2.5 gals water for 60 mins at 148F; remove grains.
top off with 0.75 gals boiling water and bring to boil

add dme / syrup at 30 mins
add hops/extras per schedule

chill to 65 using wort chiller; pitch yeast
ferment at 65F

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  • Last Updated: 2022-11-06 16:35 UTC