KVCC Oatmeal Stout - Beer Recipe - Brewer's Friend

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KVCC Oatmeal Stout

189 calories 22.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 75 min
Batch Size: 105 liters (fermentor volume)
Pre Boil Size: 113.72 liters
Post Boil Size: 105 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 189 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Saturday August 19th 2023
1.061
1.019
5.4%
30.3
32.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 3.75 39.2%
7 kg United Kingdom - Golden Promise7 kg Golden Promise 37 3 27.5%
2 kg Weyermann - Carafoam2 kg Carafoam 34.5 2.2 7.8%
1 kg Briess - Chocolate1 kg Chocolate 25 350 3.9%
1 kg Simpsons - Roasted Barley1 kg Roasted Barley 28.52 600 3.9%
1 kg Simpsons - DRC1 kg DRC 34.7 115 3.9%
3.50 kg Gambrinus - Honey Malted Oats3.5 kg Honey Malted Oats 29 3 13.7%
25.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g Willamette120 g Willamette Hops Pellet 4.5 Boil 60 min 15.39 37.5%
100 g Fuggles100 g Fuggles Hops Pellet 4.5 Boil 60 min 12.83 31.3%
100 g Fuggles100 g Fuggles Hops Pellet 4.5 Boil 5 min 2.08 31.3%
320 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g YeastEx Other Boil 1 hr.
11 g gypsum (calcium sulfate) Water Agt Other 0 min.
9 g Calcium Chloride (anhydrous) Water Agt Other 0 min.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
5 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1572 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.62 bar       Temp: 2 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
143.8 28.8 0 141.2 73.5 297
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
66.3 L Strike 74 °C 67 °C 30 min
Mash Temp Raise Temperature -- 70 °C 40 min
Mash off Temperature -- 80 °C 5 min
47 L Fly Sparge -- 80 °C --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 113.73 L. Suggest reducing initial water volume to 45.4 L and adding 68.33 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 83.13 L. Suggest reducing strike water volume to 28.57 L and adding 37.73 L sparge/top-off. 66.3
Strike water volume at mash thickness of 2.6 L/kg 66.3
Mash volume with grains 83.1
Grain absorption losses -25.5
Remaining sparge water volume (equipment estimates 73.8 L) 73.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 113.7 L) 113.7
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1.6
Post boil Volume 105
Going into fermentor 105
Total: 140.1  
Equipment Profile Used: System Default
 
Notes

Add salts to HLT. Mash in with all grain and 65 L of HLT water. Follow Mash and Lauter schedule. This is a thick mash so sparge slowly and be patient. Boil for 75 minutes, the first hop strike is for 60 minutes and the second one for 5 minutes. Add antifoam as needed. Whirlpool for 15 minutes and let rest for 20 minutes. KO @ 17 C and set the fermentation vessel to 20 C. Pitch yeast and allow wort temperature to rise to 20 C.

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  • Last Updated: 2023-08-19 16:36 UTC