Double Chocolate Oatmeal Stout Tres - Beer Recipe - Brewer's Friend

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Double Chocolate Oatmeal Stout Tres

247 calories 26.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 247 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Saturday December 2nd 2023
1.074
1.020
7.1%
24.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 59.7%
2.50 lb American - Chocolate2.5 lb Chocolate 29 350 14.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 6%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.9%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 13.1 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 7.28 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 3.61 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Lactose Other Boil 15 min.
4 oz Lactose Other Boil 15 min.
8 oz Maltodextrin Flavor Secondary 10 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Mash-in @168 degrees Infusion -- 156 °F 75 min
Mash-out Temperature -- 170 °F 5 min
13 qt <3.5sparge; pre-boil = 7.5g Infusion -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.92 g | 39.7 qt) 9.84 39.4  
Mash volume with grains (equipment estimates 11.26 g | 45 qt) 11.18 44.7  
Grain absorption losses -2.09 -8.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes
  • Mill grain twice

  • Don't leave heat on after meeting mash-in temp (168).
  • Sparge and drain while boil kettle heats up.

  • Secondary for 14 days in primary bucket. Use blow-off tube if bucket volume will be >6g
  • 3 days prior to racking to secondary, roast & soak cocoa nibs:
    • bake nibs on cookie sheet @250° for 12 min
    • soak nibs in vodka to cover, for 3 days
  • Rack to secondary, adding nibs tincture. Leave for 7-10 days
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  • Last Updated: 2023-12-31 04:56 UTC