More Adjuncts Please - Beer Recipe - Brewer's Friend

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More Adjuncts Please

207 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.74 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Karissa & Robert
Calories: 207 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday November 23rd 2022
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1.062
1.018
5.7%
30.8
39.9
5.5
0.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Muntons - Maris Otter8 lb Maris Otter 38 2.3 62.4%
1.63 lb Flaked Oats1.625 lb Flaked Oats 33 2.2 12.7%
9 oz Crisp Malting - Chocolate Malt9 oz Chocolate Malt 32.66 450 4.4%
9 oz Briess - Roasted Barley9 oz Roasted Barley 33.1 300 4.4%
8 oz New Zealand - Biscuit Malt8 oz Biscuit Malt 35 30.46 3.9%
7 oz Crisp Malting - Crystal 60L7 oz Crystal 60L 33.1 60 3.4%
6 oz Crisp Malting - Crystal Extra Dark - 120L6 oz Crystal Extra Dark - 120L 35 120 2.9%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 2%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.9%
205 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz East Kent Goldings1.6 oz East Kent Goldings Hops Pellet 4.2 Boil 60 min 23.25 64%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.4 Boil 15 min 4.64 20%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 4.2 Boil 15 min 2.88 16%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Brewmaster - Whirlfloc $ 0.30 / each
$ 0.30 		Fining Mash 5 min.
2.20 g Wyeast - Beer Nutrient $ 0.09 / g
$ 0.20 		Other Mash 10 min.
4 oz Cacao Nibs Water Agt Boil 10 min.
6 oz Sweet Orange Peel Flavor Boil 10 min.
8 oz Lactose Water Agt Boil 10 min.
$ 0.50
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.15 psi       Temp: 38 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 6 36 93 62 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.01 gal Strike 154 °F 154 °F 60 min
1 gal Fly Sparge 154 °F 168 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.23 20.9  
Mash volume with grains 6.22 24.9  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 3.99 g | 15.9 qt) 3.3 13.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.43 g | 29.7 qt) 6.74 27  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

Fermentation 66F for 14 days

Fermentation was clean, slight astringency from roast barley. Would likely add a full pound of lactose next time. Reduce black patent and roast barley by a percent each. Likely 2 percent for Black patent. Beer aged with a slight ashy taste. And aim for a lower IBU of ~25.

When second version is made, it will be updated.

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  • Last Updated: 2023-01-07 03:11 UTC