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Oat Stout

237 calories 27 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steve Law
Calories: 237 calories (Per 330ml)
Carbs: 27 g (Per 330ml)
Created: Friday December 22nd 2023
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Oatmeal Stout 009

by MAS-BRAUHAUS

OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 29

1.076
1.023
6.9%
35.1
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Muntons - Maris Otter4.5 kg Maris Otter 38 2.3 66.2%
1.50 kg Rolled Oats1.5 kg Rolled Oats 33 2.2 22.1%
0.40 kg Caramel / Crystal 60L0.4 kg Caramel / Crystal 60L 34 60 5.9%
0.20 kg Bairds - Chocolate Malt0.2 kg Chocolate Malt 31 500 2.9%
0.20 kg United Kingdom - Black Patent0.2 kg Black Patent 27 525 2.9%
6.80 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 35.06 100%
50 g / £ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 0       Temp: 20 °C       CO2 Level: 1.65 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
23.5 L Temperature 11 °C 40 °C 20 min
40 °C 65 °C 30 min
65 °C 69 °C 30 min
69 °C 72 °C 10 min
5 L Sparge 72 °C 72 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 11 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.8
Mash volume with grains 29.3
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 7.8 L) 6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 23.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

60%-80% UK Pale Malt
5% -25% Oats
5%-10% Caramel Malt
4%-10% Chocolate Malt
[No Roasted Barley]{Last brew had 200g}
Hops - East Kent Golding {Last brew was Chinook} 60 mins
{Last was 50g@60; 25g@30; 25g@10}

2nd Brew added on top of last brews Yeast.

Brewed 24/12/2023
Start Gravity 1.060
Boil Volume was 23.5 Litre's; 4 Litre Sparge 72 degree C.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-12-24 14:59 UTC