Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

190 calories 17.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 43.7 liters
Post Boil Size: 40.5 liters
Pre Boil Gravity: 12.6 °P (recipe based estimate)
Post Boil Gravity: 15.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 17.6 g (Per 330ml)
Created: Thursday May 9th 2024
15.2 °P
3.2 °P
6.5%
34.6
40.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg United Kingdom - Golden Promise7.5 kg Golden Promise 37 3 68.8%
1 kg Gladfield - Rolled Oats (blm)1 kg Rolled Oats (blm) 32.2 2.79 9.2%
0.65 kg Gladfield - Dark Chocolate Malt0.65 kg Dark Chocolate Malt 32.7 488 6%
0.65 kg Briess - Victory Malt0.65 kg Victory Malt 34.5 28 6%
0.45 kg Gladfield - Dark Crystal Malt0.45 kg Dark Crystal Malt 35.4 96.45 4.1%
0.35 kg Gladfield - Roasted Barley0.35 kg Roasted Barley 33 488 3.2%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 2.8%
10.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertauer Magnum35 g Hallertauer Magnum Hops Pellet 12.5 Boil 60 min 28.88 25.9%
100 g East Kent Golding100 g East Kent Golding Hops Pellet 4.7 Whirlpool at 80 °C 20 min 4.05 74.1%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.29 g Gypsum Water Agt Mash 1 hr.
3.27 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.64 g Chalk Water Agt Mash 1 hr.
7.50 g bioglucanase Water Agt Mash 1 hr.
1.81 g Gypsum Water Agt Boil 1 hr.
2.59 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
10 g Yeast Nutrient Water Agt Boil 15 min.
2.15 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Reverse Osmosis
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
32.7 L Infusion -- 66 °C 60 min
25.4 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 32.7
Mash volume with grains 39.9
Grain absorption losses -10.9
Remaining sparge water volume (equipment estimates 21.5 L) 22.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.4 L) 43.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 36.5 L) 40.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 40 L) 36
Total: 55.5  
Equipment Profile Used: System Default
"Oatmeal Stout" Oatmeal Stout beer recipe by bainluke@yahoo.com. All Grain, ABV 6.48%, IBU 34.63, SRM 40, Fermentables: (Golden Promise, Rolled Oats (blm), Dark Chocolate Malt, Victory Malt, Dark Crystal Malt, Roasted Barley, Rice Hulls) Hops: (Hallertauer Magnum, East Kent Golding) Other: (Gypsum, Calcium Chloride (anhydrous), Chalk, bioglucanase, Yeast Nutrient, Whirlfloc)
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  • Last Updated: 2024-06-06 21:51 UTC