Fall Back Stout - Beer Recipe - Brewer's Friend

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Fall Back Stout

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 85% (brew house)
Hop Utilization: 91%
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Thursday July 11th 2024
1.060
1.014
6.0%
37.1
39.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Viking - Extra pale malt22 lb Extra pale malt 37.6 1.8 71%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 6.5%
2 lb Bairds - Roasted Barley2 lb Roasted Barley 33 600 6.5%
1.50 lb German - CaraFoam1.5 lb CaraFoam 37 1.8 4.8%
1.50 lb Viking - Wheat Malt1.5 lb Wheat Malt 38 2.5 4.8%
1 lb Bairds - Chocolate Malt1 lb Chocolate Malt 31 500 3.2%
1 lb United Kingdom - Extra Dark Crystal 160L1 lb Extra Dark Crystal 160L 33 160 3.2%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Cluster1.8 oz Cluster Hops Pellet 7.2 Boil 60 min 13.56 22%
2 oz Willamette2 oz Willamette Hops Pellet 3.9 Boil 60 min 8.16 24.4%
2.90 oz East Kent Goldings2.9 oz East Kent Goldings Hops Pellet 5.8 Boil 30 min 13.52 35.4%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5.8 Boil 5 min 1.81 18.3%
8.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
* Distilled Water
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
12 gal Strike 163 °F 152 °F 60 min
9 gal Batch Sparge 152 °F 170 °F --
Starting Mash Thickness: 1.55 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.81 gal (71.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.81 gal (23.23 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.49 gal (57.97 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 2.49 gal (9.97 qt) sparge/top-off. 12.01 48.1  
Strike water volume at mash thickness of 1.55 qt/lb 12.01 48.1  
Mash volume with grains 14.49 58  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 9.92 g | 39.7 qt) 10.11 40.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.81 g | 71.2 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.31 -1.2  
Post boil Volume 16 64  
Going into fermentor 16 64  
Total: 22.13 88.5
Equipment Profile Used: System Default
"Fall Back Stout" Oatmeal Stout beer recipe by Desert Gecko. All Grain, ABV 6.04%, IBU 37.06, SRM 39.67, Fermentables: (Extra pale malt, Flaked Oats, Roasted Barley, CaraFoam, Wheat Malt, Chocolate Malt, Extra Dark Crystal 160L) Hops: (Cluster, Willamette, East Kent Goldings) Other: (Calcium Chloride (anhydrous))
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  • Last Updated: 2024-07-29 01:09 UTC