OATMEAL STOUT II - Beer Recipe - Brewer's Friend

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OATMEAL STOUT II

158 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 200 liters (fermentor volume)
Pre Boil Size: 210.02 liters
Post Boil Size: 200 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Edmund AW
Calories: 158 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Saturday March 2nd 2024
1.051
1.017
4.5%
6.3
22.1
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 kg Bestmalz - BEST Pale ale30 kg BEST Pale ale 38.1 2.81 63%
3.20 kg Bestmalz - BEST Munich3.2 kg BEST Munich 37 6.3 6.7%
2 kg Weyermann - Special W2 kg Special W 33.6 115 4.2%
2 kg Bestmalz - BEST Chocolate2 kg BEST Chocolate 34.5 337.82 4.2%
3 kg Bestmalz - BEST Wheat Malt3 kg BEST Wheat Malt 37.7 2.2 6.3%
2.90 kg Rolled Oats2.9 kg Rolled Oats 33 2.2 6.1%
2 kg Bestmalz - BEST Caramel Munich I2 kg BEST Caramel Munich I 34.5 35 4.2%
2 kg Bestmalz - BEST Caramel Munich III2 kg BEST Caramel Munich III 34.5 63 4.2%
0.50 kg Bestmalz - BEST Acidulated0.5 kg BEST Acidulated 35.9 2.81 1.1%
47.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Tettnanger300 g Tettnanger Hops Pellet 4.5 Boil at 95 °C 10 min 6.27 100%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
32 g Gypsum Water Agt Mash 1 hr.
23 g Salt Water Agt Mash 1 hr.
30 ml Lactic acid Water Agt Sparge 1 hr.
40 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
135 Grams
Cost:
Attenuation (custom):
66%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1894 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 2 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Tripoli Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 5 22.5 61.4 45.2 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
190 L Infusion 76 °C 67 °C 60 min
Starting Mash Thickness: 4.22 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 210.05 L. Suggest reducing initial water volume to 45.4 L and adding 164.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 232.29 L. Suggest reducing strike water volume to 13.98 L and adding 186.89 L sparge/top-off. 200.9
Strike water volume at mash thickness of 4.2 L/kg 200.9
Mash volume with grains 232.3
Grain absorption losses -47.6
Remaining sparge water volume (equipment estimates 57.7 L) 57.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 210.1 L) 210
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume 200
Going into fermentor 200
Total: 258.5  
Equipment Profile Used: System Default
"OATMEAL STOUT II" Oatmeal Stout beer recipe by Edmund AW. All Grain, ABV 4.53%, IBU 6.27, SRM 22.11, Fermentables: (BEST Pale ale, BEST Munich, Special W, BEST Chocolate, BEST Wheat Malt, Rolled Oats, BEST Caramel Munich I, BEST Caramel Munich III, BEST Acidulated) Hops: (Tettnanger) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Lactic acid)
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  • Last Updated: 2024-07-09 23:31 UTC