#46 Chocolate Oatmeal Stout - Beer Recipe - Brewer's Friend

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#46 Chocolate Oatmeal Stout

174 calories 17.2 g 15.2 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 174 calories (Per 15.2oz)
Carbs: 17.2 g (Per 15.2oz)
Created: Saturday April 6th 2024
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1.053
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Standard 2-Row8 lb Standard 2-Row 36.8 1.8 65.3%
16 oz Flaked Oats16 oz Flaked Oats 33 2.2 8.2%
8 oz Honey Malt8 oz Honey Malt 37 25 4.1%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.1%
14 oz Crisp Malting - Chocolate Malt14 oz Chocolate Malt 32.66 450 7.1%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 4.1%
8 oz United Kingdom - Brown8 oz Brown 32 65 4.1%
6 oz Briess - Black Malt6 oz Black Malt 27 500 3.1%
196 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.6 Boil 60 min 32.95 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum - SPARGE ONLY Water Agt Mash 0 min.
0.50 ml Lactic Acid - SPARGE ONLY Water Agt Mash 0 min.
4 tsp Yeast Energizer Other Boil 10 min.
1 lb Lactose Flavor Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
20 ml Coconut Extract Flavor Secondary 7 days
1.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 15 PSI CO2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Tarpon Springs Pinellas Florida US
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 140
Check the water next time!
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike & Dough-in. Ramp to 156 Steeping 146 °F 146 °F 10 min
6.5 gal Beta Rest Infusion 148 °F 148 °F 10 min
6.5 gal 148 °F 150 °F 10 min
6.5 gal 150 °F 152 °F 10 min
6.5 gal 154 °F 156 °F 10 min
6.5 gal 156 °F 158 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.82 15.3  
Mash volume with grains 4.76 19  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 5.94 g | 23.7 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.1 qt) 6.6 26.4  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 8.32 33.3
Equipment Profile Used: System Default
 
Notes

Dry Hopped 1 oz cascade
Did not use Coconut nibs as was called for.
Cround up the coconut flakes and added it the 2nd fermentor
Lactose sugar was reduced to 1/2 lb could go down more!
-------

Loosely based on Lorena "Yooper" Evans, http://www.homebrewtalk.com/showthread.php?t=210376 and inspired by Oskar Blues "death by Coconut." Tweaked using a different yeast, and a different grain bill. Tried using cold steep roast & crystal in 1 gallon room temp water. Rinsed & squeezed to get a total of 2-3 qts of dark brew to add to kettle near flame out. Didn't add as much flavor as I wanted. Also, flaked coconut is a royal PITA. Will use coconut extract next time. Will try 1st recipe with 6.5# MO + .5# GP, then switch to 7.0# GP. Will ferment using STC1000+ ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 72°
dh2: 72 (3 day ferment/D-rest)
SP3: 72°
dh3: 48 (2 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0

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  • Last Updated: 2024-05-29 17:58 UTC