Outmeal Stout with roasted bread - Beer Recipe - Brewer's Friend

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Outmeal Stout with roasted bread

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.93 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Sunday August 11th 2024
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OG: 1.061 FG: 1.021 ABV: 5.3% IBU: 30

1.057
1.012
5.9%
25.6
30.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 78.7%
0.60 kg Grain Millers - Rolled Oats0.6 kg Rolled Oats 33 2.2 9.4%
0.50 kg Castle Malting - Château Roasted Barley0.5 kg Château Roasted Barley 30 432 7.9%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 3.9%
6.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Charles Faram - East Kent Goldings30 g East Kent Goldings Hops Pellet 6.5 Boil 50 min 20.4 60%
20 g Charles Faram - East Kent Goldings20 g East Kent Goldings Hops Pellet 6.5 Boil 10 min 5.19 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Boil 20 min.
1 each Compaq Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.05 L Strike 73 °C 67 °C 60 min
16 L Sparge 75 °C -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.1
Mash volume with grains 23.2
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 18.2 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 29.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 37.2  
Equipment Profile Used: System Default
"Outmeal Stout with roasted bread" Oatmeal Stout beer recipe by Brewer #430544. All Grain, ABV 5.88%, IBU 25.59, SRM 30.71, Fermentables: (Maris Otter Pale, Rolled Oats, Château Roasted Barley, Carapils) Hops: (East Kent Goldings) Other: (Servomyces, Compaq)
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  • Public: Yup, Shared
  • Last Updated: 2024-08-11 09:41 UTC