Oatmeal Stout #2 - Beer Recipe - Brewer's Friend

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Oatmeal Stout #2

235 calories 27.4 g 12 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.21 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 77.7% (brew house)
Source: James Eaton-Brown
Hop Utilization: 98%
Calories: 235 calories (Per 12ml)
Carbs: 27.4 g (Per 12ml)
Created: Friday July 26th 2024
1.070
1.022
6.3%
23.1
44.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Crisp Malting - Pale Ale2.3 kg Pale Ale 38 4 50.7%
450 g Crisp Malting - Munich Malt450 g Munich Malt 37 10 9.9%
450 g American - Victory450 g Victory 34 28 9.9%
450 g Crisp Malting - Flaked Torrified Oats450 g Flaked Torrified Oats 31 2 9.9%
220 g American - Midnight Wheat Malt220 g Midnight Wheat Malt 33 550 4.8%
450 g Crisp Malting - Pale Chocolate450 g Pale Chocolate 32.7 220 9.9%
220 g Crisp Malting - Crystal Light - 45L220 g Crystal Light - 45L 33.1 45 4.8%
4,540 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22.50 g Barth-Haas - East Kent Golding22.5 g East Kent Golding Hops Pellet 5.5 Boil 60 min 18.53 52.9%
20 g Barth-Haas - Fuggles20 g Fuggles Hops Pellet 4.2 Boil 10 min 4.56 47.1%
42.50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.45 kg Rice hulls Other Mash 90 min.
11.70 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8.92 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 192 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 122.5 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.1 L Strike 75 °C 70 °C 90 min
Mash Out Temperature 70 °C 78 °C 10 min
14.3 L Sparge 75 °C 70 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 14.5
Mash volume with grains 17.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 11.8 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 20.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 15 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 15
Total: 25.7  
Equipment Profile Used: System Default
 
Notes

Fermentation profile:

  • 1 day at 16ºC
  • 6 days at 20ºC. Remove trub after 48hrs. No higher with this yeast to avoid fruity esters.
  • 1 day at 19ºC.
  • 1 day at 18ºC.
  • 1 day at 17ºC.
  • 1 day at 16ºC.
  • 1 day at 15ºC.
  • 1 day at 14ºC.
  • 1 day at 13ºC.

    After bottling, leave to age in a dark and slightly warm room for one month.

    Check fermentation temp for esters?
    Check mash temps for ‘dryness’?
    Adjust percentages of malt bill to bring down ABV
    Adjust carbonation to achieve 2.25V
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  • Last Updated: 2024-09-04 22:32 UTC