OATMEAL STOUT (VAINILLA) - Beer Recipe - Brewer's Friend

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OATMEAL STOUT (VAINILLA)

177 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 70 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 177 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Wednesday December 6th 2023
1.057
1.017
5.3%
30.3
34.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg Patagonia - Patagonia Pale ale4.1 kg Patagonia Pale ale 36.8 2.9 75.9%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 5.6%
0.20 kg Patagonia - Caramel 90L0.2 kg Caramel 90L 29.9 90 3.7%
0.20 kg The Swaen - Blackswaen Chocolate W0.2 kg Blackswaen Chocolate W 35.8 350 3.7%
0.20 kg American - Chocolate0.2 kg Chocolate 29 350 3.7%
0.20 kg Weyermann - Roasted Barley0.2 kg Roasted Barley 29.9 432 3.7%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose 42 0.5 3.7%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Barth-Haas - Hallertauer Magnum5 g Hallertauer Magnum Hops Pellet 16.5 First Wort 0 min 10.13 8.3%
10 g Barth-Haas - Hallertauer Magnum10 g Hallertauer Magnum Hops Pellet 16.5 Boil 50 min 18.66 16.7%
45 g Yakima Chief Hops - Cascade45 g Cascade Hops Pellet 6.3 Boil 1 min 1.45 75%
60 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
11.50 Grams
Cost:
Attenuation (custom):
69%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.3
Mash volume with grains 19.7
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 18.6 L) 17.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 29 L) 28
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 34  
Equipment Profile Used: System Default
"OATMEAL STOUT (VAINILLA)" Oatmeal Stout beer recipe by Brewer #323878. All Grain, ABV 5.27%, IBU 30.25, SRM 34.52, Fermentables: (Patagonia Pale ale, Rolled Oats, Caramel 90L, Blackswaen Chocolate W, Chocolate, Roasted Barley, Corn Sugar - Dextrose) Hops: (Hallertauer Magnum, Cascade)
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  • Public: Yup, Shared
  • Last Updated: 2023-12-06 13:21 UTC