Spankys Chocolate Toasted Oat Stout - Beer Recipe - Brewer's Friend

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Spankys Chocolate Toasted Oat Stout

235 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.04 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 88% (brew house)
Source: RJ Maillie
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Sunday May 19th 2024
1.071
1.016
7.3%
35.1
42.2
4.4
48.48
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 lb US - Rice Biscuit 4L3.1 lb Rice Biscuit 4L $ 3.60 / lb
$ 11.16 		28 4 34.4%
1.40 lb US - Buckwheat Pale1.4 lb Buckwheat Pale $ 4.26 / lb
$ 5.96 		31 2.5 15.6%
12 oz US - Oats Rolled12 oz Oats Rolled $ 0.22 / oz
$ 2.64 		37 1 8.3%
12 oz US - Millet Cara Roasted12 oz Millet Cara Roasted $ 0.32 / oz
$ 3.84 		25 16 8.3%
8 oz Grouse Malt House - Chocolate Roasted Millet Malt8 oz Chocolate Roasted Millet Malt $ 0.31 / oz
$ 2.48 		25 140 5.6%
8 oz Grouse Malt House - French Roasted Millet8 oz French Roasted Millet $ 0.23 / oz
$ 1.84 		25 27.5 5.6%
8 oz Eckert Malting - Gas Hog Rice Malt8 oz Gas Hog Rice Malt $ 0.32 / oz
$ 2.56 		22 375 5.6%
8 oz US - Oat Malt Pale8 oz Oat Malt Pale $ 4.02 / lb
$ 2.01 		28 2 5.6%
8 oz Candi Syrup - Belgian Candi Syrup - D-1808 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) $ 0.50 / oz
$ 4.00 		32 180 5.6%
8 oz US - Rice Hulls8 oz Rice Hulls $ 3.98 / lb
$ 1.99 		0.1 1 5.6%
144 oz / $ 38.48
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Northern Brewer13 g Northern Brewer Hops $ 0.04 / g
$ 0.52 		Pellet 10.2 Boil 60 min 27.67 48.1%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 3.3 Boil 30 min 7.41 51.9%
27 g / $ 0.52
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 ml Ceremix Flex $ 0.13 / ml
$ 1.11 		Other Mash 1 min.
8.50 ml Ondea Pro $ 0.17 / ml
$ 1.45 		Other Mash 1 min.
8.50 ml Termamyl SC DS $ 0.10 / ml
$ 0.85 		Other Mash 1 min.
1 g Whirlfloc $ 0.09 / g
$ 0.09 		Fining Boil 10 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
54 ml Cacao Nib Tincture Spice Kegging 0 min.
$ 3.49
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 5.99 / each
$ 5.99
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 196 B cells required
$ 5.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.1 psi       Temp: 40 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 0 38 45 35 87
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 qt Protein Strike 132 °F 125 °F 15 min
Yield Temperature -- 145 °F 60 min
Attenuation Temperature -- 175 °F 60 min
6 qt Sparge Sparge -- 165 °F --
Starting Mash Thickness: 1.71 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.71 qt/lb 3.63 14.5  
Mash volume with grains 4.31 17.3  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 2.17 g | 8.7 qt) 1.72 6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.49 g | 18 qt) 4.04 16.2  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 5.35 21.4
Equipment Profile Used: System Default
 
Notes
  • Toast oats @275° for two hours.
  • Pitch and ferment at cellar temps 3 weeks;
  • Rack to keg and cellar age 1 month
  • Carbonate for two weeks.
    ________________

    Cacao Tincture (courtesy of Drew Beechum)
  • 175 mL vodka
  • 85 g cacao nibs

    Combine in a mason jar. Shake often and strain nibs after 4 days. Freeze overnight, removing fat. Strain again if needed. Keeps for a year.
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  • Last Updated: 2024-07-05 13:12 UTC