Salted Chocolate Oatmeal Stout - Beer Recipe - Brewer's Friend

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Salted Chocolate Oatmeal Stout

175 calories 18.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday August 30th 2023
1.053
1.014
5.2%
24.8
34.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 65.4%
1 kg American - Caramel / Crystal 120L1 kg Caramel / Crystal 120L 33 120 18.7%
500 g Flaked Oats500 g Flaked Oats 33 2.2 9.3%
250 g United Kingdom - Chocolate250 g Chocolate 34 425 4.7%
100 g Rice Hulls100 g Rice Hulls 0 0 1.9%
5,350 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil 60 min 14.32 50%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 30 min 7.34 30%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 15 min 3.16 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Sea salt Spice Boil 0 min.
500 g Cacao Nibs Flavor Other 3 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.25 L Steeping 68 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.2 L) 31.5
Mash volume with grains (equipment estimates 36.7 L) 35
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Volume into fermentor 21
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Soak cacao nibs in rum or vodka for 1 week prior to adding after fermentation is complete. Leave for 2-3 days.

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  • Last Updated: 2023-08-31 06:07 UTC