HB Choc. Oatmeal Stout - Beer Recipe - Brewer's Friend

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HB Choc. Oatmeal Stout

193 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.88 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 13.9 °P (recipe based estimate)
Post Boil Gravity: 15.3 °P (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 193 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Monday January 1st 2024
15.3 °P
4.4 °P
5.9%
27.5
38.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Gambrinus - ESB Pale Malt3.5 kg ESB Pale Malt 36.8 3 63.1%
1 kg Simpsons - Oat Malt1 kg Oat Malt 28 2 18%
550 g Crisp Malting - Chocolate Malt550 g Chocolate Malt 32.66 450 9.9%
500 g Crisp Malting - Crystal 60L500 g Crystal 60L 33.1 60 9%
5.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 60 min 25.67 64.1%
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 3 min 1.79 35.9%
78 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 30 min.
1 g Epsom Salt Water Agt Mash 30 min.
4 g Gypsum Water Agt Mash 30 min.
4 g Baking Soda Water Agt Mash 30 min.
9 g Baking Soda Water Agt Boil 5 min.
2.66 ml Lactic acid Water Agt Mash 1 hr.
7.99 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.55 L Strike 69 °C 67 °C 60 min
Mash out Temperature 67 °C 72 °C --
11.73 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.9
Mash volume with grains 17.5
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 21.1 L) 17.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 24.9
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 31.3  
Equipment Profile Used: System Default
"HB Choc. Oatmeal Stout" Oatmeal Stout beer recipe by Brewer #182916. All Grain, ABV 5.89%, IBU 27.46, SRM 38.72, Fermentables: (ESB Pale Malt, Oat Malt, Chocolate Malt, Crystal 60L) Hops: (Fuggles) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2024-01-01 05:55 UTC