Oatmeal Stout - 3G - Beer Recipe - Brewer's Friend

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Oatmeal Stout - 3G

206 calories 22.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.64 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Big Book of Clone
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Sunday December 18th 2022
1.062
1.017
5.9%
14.4
29.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 lb US - Pale 2-Row4.6 lb Pale 2-Row 37 1.8 71.1%
0.45 lb American - Caramel / Crystal 40L0.45 lb Caramel / Crystal 40L 34 40 7%
0.45 lb Munich Dark 20L0.45 lb Munich Dark 20L 34 20 7%
0.05 lb American - Roasted Barley0.05 lb Roasted Barley 33 300 0.8%
0.52 lb American - Chocolate0.52 lb Chocolate 29 350 8%
0.40 lb Flaked Oats0.4 lb Flaked Oats 33 2.2 6.2%
6.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.17 oz Columbus0.17 oz Columbus Hops Pellet 14 Boil 60 min 14.37 53.1%
0.15 oz Northern Brewer0.15 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 46.9%
0.32 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum Water Agt Mash 1 hr.
2.50 g Irish Moss Fining Boil 15 min.
1.15 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Danstar - London ESB Yeast
Amount:
0.60 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 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
17.8 qt Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.32 g | 25.3 qt) 4.7 18.8  
Mash volume with grains (equipment estimates 6.84 g | 27.4 qt) 5.22 20.9  
Grain absorption losses -0.81 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.26 g | 21 qt) 3.64 14.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3 g | 12 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.25 g | 21 qt) 3 12  
Total: 4.7 18.8
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: 2022-12-19 15:25 UTC