OATMEAL STOUT AUSSAU 20-22hl - Beer Recipe - Brewer's Friend

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OATMEAL STOUT AUSSAU 20-22hl

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: 2200 liters (fermentor volume)
Pre Boil Size: 2378.18 liters
Post Boil Size: 2276.9 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Friday November 18th 2022
1.045
1.010
4.6%
26.3
50.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
325 kg Belgian - Pilsner325 kg Pilsner 37 2.77 78.8%
25 kg Flaked Oats25 kg Flaked Oats 33 4.37 6.1%
25 kg Brown Malt25 kg Brown Malt 34 239.62 6.1%
25 kg Belgian - Chocolate25 kg Chocolate 30 905.81 6.1%
12.50 kg Bestmalz - BEST Black Malt12.5 kg BEST Black Malt 30 1132.64 3%
412.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 kg Yakima Valley Hops - Sabro1 kg Sabro Hops Pellet 15.1 Boil 50 min 17.1 28.6%
500 g Yakima Valley Hops - Sabro500 g Sabro Hops Pellet 15.1 Boil 10 min 3.26 14.3%
500 g Yakima Valley Hops - Sabro500 g Sabro Hops Pellet 15.1 Boil 5 min 1.79 14.3%
1.50 kg Yakima Valley Hops - Sabro1.5 kg Sabro Hops Pellet 15.1 Whirlpool at 98 °C 10 min 4.12 42.9%
3.50 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
300 g Gypsum Water Agt Mash 1 hr.
200 ml Lactic acid Water Agt Mash 1 hr.
350 ml Spindasol Fining Boil 10 min.
300 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) 8621 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.85 bar       Temp: 20 °C       CO2 Level: 4.8 g/l
 
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
1200 L Empâtage Strike 71 °C 69 °C 90 min
Mash Out Infusion 69 °C 78 °C 10 min
1500 L Rinçage 4 x 375L Sparge 78 °C 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 2225.1 L. Suggest reducing initial water volume to 45.4 L and adding 2179.7 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1509.75 L 1237.5
Strike water volume at mash thickness of 3 L/kg 1237.5
Mash volume with grains 1509.8
Grain absorption losses -412.5
Remaining sparge water volume (equipment estimates 1401 L) 1554.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 2225.1 L) 2378.2
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -10
Post boil Volume (equipment estimates 2207.5 L) 2276.9
Hops absorption losses (whirlpool, hop stand) -7.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 2269.4 L) 2200
Total: 2791.6  
Equipment Profile Used: System Default
 
Notes

Fermentation (type Ale avec garde longue) :

10 jours environ : 2 jours 20°C puis 8 jours à 18°C
Descente progressive vers 12°C
Garde/Affinage 12°C pendant 3 à 4 semaines
Cold crash 1 semaine

Filtration :

S'appuyer éventuellement sur un peu de balle de riz vu que les malts grillés + avoine représentent plus de 20% du mash bill
Dosage balle de riz = 5% soit 20kg

Saturation:

Style assez peu chargé en CO2 (donné entre 4.5 et 5.1g/L)
J'opterai pour ma part pour la valeur basse : 4.5/4.8g/L

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  • Last Updated: 2022-11-18 13:21 UTC