Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

203 calories 22.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.64 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Big Book of Clone
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Sunday December 18th 2022
1.061
1.017
5.8%
14.1
29.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb US - Pale 2-Row8.75 lb Pale 2-Row 37 1.8 72.1%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 6.2%
12 oz Munich Dark 20L12 oz Munich Dark 20L 34 20 6.2%
1.30 oz American - Roasted Barley1.3 oz Roasted Barley 33 300 0.7%
14 oz American - Chocolate14 oz Chocolate 29 350 7.2%
15 oz Flaked Oats15 oz Flaked Oats 33 2.2 7.7%
194.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.28 oz Columbus0.28 oz Columbus Hops Pellet 14 Boil 60 min 14.05 52.8%
0.25 oz Northern Brewer0.25 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 47.2%
0.53 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.50 g Irish Moss Fining Boil 15 min.
1.30 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.6 qt Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.04 g | 36.2 qt) 7.41 29.6  
Mash volume with grains (equipment estimates 10.01 g | 40 qt) 8.38 33.5  
Grain absorption losses -1.52 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 5.64 22.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.41 29.6
Equipment Profile Used: System Default
 
Notes

Mash at 154 °F (68 °C) in 18 qts.
(17 L) of water. Collect wort until last
runnings dip below original gravity
1.012. Adjust pre-boil volume to have
enough for a 90-minute boil. Add hops
at times indicated. After the boil, cool
to 68 °F (20 °C) and ferment at that
temperature. Bottle or keg as normal.

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  • Last Updated: 2022-12-18 23:15 UTC