Smooth Stout - Beer Recipe - Brewer's Friend

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Smooth Stout

232 calories 23.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.72 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Colin Churchward
Calories: 232 calories (Per 500ml)
Carbs: 23.6 g (Per 500ml)
Created: Tuesday April 18th 2023
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.55 kg Simpsons - Finest Pale Ale Golden Promise3.552 kg Finest Pale Ale Golden Promise £ 1.64 / kg
£ 5.83 		37 4.99 74%
576 g Flaked Oats576 g Flaked Oats £ 1.35 / kg
£ 0.78 		33 2.2 12%
240 g Weyermann - Chocolate Wheat240 g Chocolate Wheat - (late mash tun addition) £ 4.07 / kg
£ 0.98 		34.8 1149.99 5%
288 g Crisp Malting - Crystal Dark - 77L288 g Crystal Dark - 77L - (late mash tun addition) £ 3.04 / kg
£ 0.88 		33.1 399.99 6%
144 g Weyermann - Carafa Special Type III144 g Carafa Special Type III - (late mash tun addition) £ 2.50 / kg
£ 0.36 		29.9 1399.97 3%
4,800 g / £ 8.82
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Target19 g Target Hops £ 0.04 / g
£ 0.71 		Pellet 8.9 Boil at 100 °C 60 min 24.68 43.2%
25 g Fuggles25 g Fuggles Hops £ 0.00 / g
£ 0.00 		Pellet 4.5 Boil at 100 °C 15 min 8.15 56.8%
44 g / £ 0.71
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc £ 0.28 / each
£ 0.14 		Fining Boil 10 min.
0.50 each Campden Tablets Water Agt Mash 0 min.
1 tsp Yeast Nutrient Part I £ 0.15 / tsp
£ 0.15 		Other Boil 10 min.
3 tsp Yeast Nutrient Part 2 £ 0.04 / tsp
£ 0.12 		Other Boil 10 min.
£ 0.41
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.45 bar       Temp: 4 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 1 21 37 30 26.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.9 L 71.4C strike water Strike 71.4 °C 67 °C 60 min
Mash-out Temperature 75 °C 75 °C 10 min
8.62 L 78C sparge Sparge 78 °C 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 17.2 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 20
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

Smooth Stout


Water

No adjustment here, just treat with half a campden tablet to remove chlorine and that's it.

Malt

Mill the base malt and add the oats. Mill all the other grains separately. Start the mash with the base malt and oats and add the dark grains when the mash has been completed. The de-husked dark grains should give a smooth flavour to the roasted notes.

Hops

Target hops used for bittering and some Fuggle used towards the end of the boil.

Yeast

London Ale I (WYeast 1028) used for this beer for a dry finish.

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  • Last Updated: 2023-10-21 12:26 UTC