2302. Over and Out - Oatmeal Stout 18/04/23 - Beer Recipe - Brewer's Friend

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2302. Over and Out - Oatmeal Stout 18/04/23

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 75 min
Batch Size: 52.5 liters (fermentor volume)
Pre Boil Size: 63 liters
Post Boil Size: 55 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Monday April 17th 2023
1.062
1.015
6.1%
45.0
42.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Gladfield - Pilsner Malt4 kg Pilsner Malt 37.7 1.93 25.8%
5 kg New Zealand - Ale Malt5 kg Ale Malt 37.4 3.05 32.3%
1 kg Gladfield - Medium Crystal Malt1 kg Medium Crystal Malt 35.4 56.35 6.5%
1 kg Gladfield - Light Chocolate Malt1 kg Light Chocolate Malt 32.7 355 6.5%
0.50 kg Gladfield - Dark Chocolate Malt0.5 kg Dark Chocolate Malt 32.7 488 3.2%
0.25 kg Gladfield - Roasted Barley0.25 kg Roasted Barley 33 488 1.6%
0.50 kg Gladfield - Biscuit Malt0.5 kg Biscuit Malt 35 30.46 3.2%
0.50 kg Gladfield - Red Back Malt0.5 kg Red Back Malt 35.4 32.99 3.2%
0.75 kg Gladfield - Chit Malt0.75 kg Chit Malt 27 1.52 4.8%
1 kg Gladfield - Flaked Barley (harraway's)1 kg Flaked Barley (harraway's) 33.1 1.68 6.5%
1 kg Gladfield - Big O, Malted Oats1 kg Big O, Malted Oats 27.5 2.28 6.5%
15.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Pacific Jade45 g Pacific Jade Hops Pellet 13 Boil 75 min 28.54 20.5%
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5 Boil 10 min 8.46 45.7%
74 g Cascade74 g Cascade Hops Leaf/Whole 7 Boil 10 min 7.97 33.8%
219 g / $ 0.00
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
40 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.72 L. Suggest reducing initial water volume to 45.4 L and adding 15.32 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.73 L. Suggest reducing strike water volume to 35.17 L and adding 11.33 L sparge/top-off. 46.5
Strike water volume at mash thickness of 3 L/kg 46.5
Mash volume with grains 56.7
Grain absorption losses -15.5
Remaining sparge water volume (equipment estimates 30.6 L) 32.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.7 L) 63
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume (equipment estimates 52.5 L) 55
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55 L) 52.5
Total: 79.4  
Equipment Profile Used: System Default
 
Notes

Tuesday 18/04/23.

: Previous day when running filtered water to G70 and Sparge.
Treat mash and a litte sparge water with 10gms Calcium Chloride, 5gms Calcium Sulphate ( Gypsum ), 4gms Magnesium Sulphate ( Epsom ) and 10gms Baking Soda ( Sodium Bicarbonate ).

Mash and recirc started at 0850.
Ph 5.2 after almost 1 hour, calibrate meter and now reading 5.0. Add 1/2tsp baking soda retest shows 5.1 add another 1/2tsp and now up to 5.4 pretty good for stout/ dark beer at recommended 5.4-5.6.
Collect 53Litres at 1062 OG giving 71% efficiency. Bit on the low side - hopefully makes up for low OG with extra yummy taste.
Pitch yeast ( BRY97 - 41gms. Saturated in 500ml ) at 1635 at 24C.

Wed 19th at 0800 some yeast forming on top of brew, 1030 light bubbling two pops every second and lovey fresh smooth yeast smell. Temp 18.3C. At 1730 temp 18.9C bubbling still 2 every sec with a little more intensity.

Thurs 20th, Temp 18.9C ( set to 18.5C ) almost continuous bubbling good yeast crop on top small collection at bottom of cone. Still delicious yeast smell no off ( sulphury?? ) smell. Take gravity reading now 1044. Tastes superb...maybe a little thin see how she goes.

Fri 21/4 Temp 18.8C gravity 1024. Still good bubbling slower but with bursts. Smelling really good, a little cloudy compared to yesterday taste good if still a bit thinnish??? 1800 bubbling has slowed a little to one small burst every second.

Sat 22/4 Temp 18.8C Gravity 1020 slow/ slight bubbling - one pop every 3-4 secs. Still a bit muddy/ murky. S]Very slight weird vegetal?? yeast? smell other wise smells like a stout and taste has really improved, not thin - way more body hints chocolate coffee and pretty yum.
Will have to sit for a few days ( as we will be away ) - lift temp setting up to 19.5C ( with MJ Heat pad in ) to do slow D Rest and hopefully finish ferment and lower gravity.

Wed 26/4 at 1420 Temp 19.4 Gravity 1012 and still murky looking smell and taste great. drop temp to 3C run a little CO2 through T Valve then shut off blow off valve. Blow a little CO2 into fermenter.

Thu 27/4 Temp 8.6C dump 2 litres lovely smelling thick dark yeast. Looking brighter and less murky. Delicious taste.

Fri 28/4Temp 3.5C Gravity still 1020 and still a bit murky??? Tastes good.

Sunday 30/4 run off to 50L keg probably about 43-45L. Discover that there is a light bend in MM Lid causing leak so no idea of how much O2 has got in??? Tastes good if not a little thin.

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  • Last Updated: 2024-04-12 05:17 UTC