1 Gal Crisp Oatmeal Stout - Beer Recipe - Brewer's Friend

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1 Gal Crisp Oatmeal Stout

145 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Thursday August 17th 2023
1.044
1.012
4.2%
17.8
32.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.64 lb Ireland - Stout Malt1.64 lb Stout Malt 37 2 78.3%
1 oz Brown Malt1 oz Brown Malt 34 90.36 2.6%
1 oz United Kingdom - Extra Dark Crystal 160L1 oz Extra Dark Crystal 160L 33 160 2.6%
2.80 oz United Kingdom - Black Patent2.8 oz Black Patent 27 525 6%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 10.4%
35.04 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g Jarrylo1 g Jarrylo Hops Pellet 16.3 Boil 60 min 8.54 30.3%
1.10 g Jarrylo1.1 g Jarrylo Hops Pellet 16.3 Boil 30 min 7.22 33.3%
1.20 g Jarrylo1.2 g Jarrylo Hops Pellet 16.3 Whirlpool 0 min 2.07 36.4%
3.30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Water Agt Mash 0 min.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.60 g Gypsum Water Agt Mash 1 hr.
1.80 g Salt Water Agt Mash 1 hr.
2.90 g Baking Soda Water Agt Mash 1 hr.
1.77 ml Lactic acid Water Agt Mash 1 hr.
1.40 g Chalk Water Agt Mash 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
0.25 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
London-Wells - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 5 175 125 65 260
Experiment with high temporary hardness - not to London standards - and chloride/sulfate ratio of 2:1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Strike -- 149 °F --
Mash-out Temperature 149 °F 170 °F --
1.25 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 1.1 4.4  
Mash volume with grains 1.27 5.1  
Grain absorption losses -0.27 -1.1  
Remaining sparge water volume (equipment estimates 2.93 g | 11.7 qt) 1.43 5.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.5 g | 14 qt) 2 8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.4 5.6  
Hops absorption losses (whirlpool, hop stand) -0 -0  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.4 g | 5.6 qt) 1.25 5  
Total: 2.52 10.1
Equipment Profile Used: System Default
 
Notes

Raise fermentation temp to 70° after two days.

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  • Last Updated: 2024-10-26 02:33 UTC