113 Oatmeal Stout - Beer Recipe - Brewer's Friend

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113 Oatmeal Stout

201 calories 19.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30.28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Manuel Montalvo
Hop Utilization: 97%
Calories: 201 calories (Per 16oz)
Carbs: 19.2 g (Per 16oz)
Created: Sunday December 3rd 2023
1.061
1.013
6.4%
31.2
34.0
5.5
6.37
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Thomas Fawcett - Maris Otter Pale Ale Malt2 kg Maris Otter Pale Ale Malt 38 2.65 35.1%
2 kg Great Western - Premium 2-Row2 kg Premium 2-Row $ 2.20 / kg
$ 4.40 		37 2 35.1%
0.20 kg Belgian - Special B0.2 kg Belgian - Special B $ 3.03 / kg
$ 0.61 		34 115 3.5%
0.20 kg Briess - Victory Malt0.2 kg Victory Malt $ 0.00 / kg
$ 0.00 		34.5 28 3.5%
0.75 kg Rolled Oats0.75 kg Rolled Oats 33 2.2 13.2%
0.25 kg American - Chocolate0.25 kg American - Chocolate $ 2.65 / kg
$ 0.66 		29 350 4.4%
0.20 kg American - Roasted Barley0.2 kg American - Roasted Barley $ 2.53 / kg
$ 0.51 		33 300 3.5%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent $ 1.95 / kg
$ 0.20 		27 525 1.8%
5.70 kg / $ 6.37
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Yakima Valley Hops - East Kent Golding40 g East Kent Golding Hops $ 0.00 / g
$ 0.00 		Pellet 5.6 Boil 60 min 27.12 70.7%
16.60 g Yakima Valley Hops - East Kent Golding16.6 g East Kent Golding Hops Pellet 5.6 Boil 10 min 4.08 29.3%
56.60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
11.50 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Glacier Water RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 35 95 60 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.98 L Strike 68 °C 68 °C 60 min
5.76 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 5.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.5 L/kg 31.4
Mash volume with grains 35.1
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 3.2 L) 5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 30.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 36.9  
Equipment Profile Used: System Default
"113 Oatmeal Stout" Oatmeal Stout beer recipe by Manuel Montalvo. All Grain, ABV 6.35%, IBU 31.2, SRM 33.96, Fermentables: ( Maris Otter Pale Ale Malt, Premium 2-Row, Belgian - Special B, Victory Malt, Rolled Oats, American - Chocolate, American - Roasted Barley, Black Patent) Hops: (East Kent Golding) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2024-02-24 19:15 UTC