Oatmeal Stout: Ye Olde Regularity - Beer Recipe - Brewer's Friend

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Oatmeal Stout: Ye Olde Regularity

193 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 12.5 gallons (ending kettle volume)
Pre Boil Size: 14.08 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Kelvin Keown
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday August 25th 2024
1.058
1.016
5.5%
33.0
28.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.25 lb Simpsons - Finest Pale Ale Maris Otter17.25 lb Finest Pale Ale Maris Otter 37 2.6 69.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.1%
1.50 lb United Kingdom - Golden Naked Oats1.5 lb Golden Naked Oats 33 10 6.1%
1.25 lb Crisp Malting - Pale Chocolate1.25 lb Pale Chocolate 32.7 220 5.1%
1 lb Turbinado1 lb Turbinado 44 10 4%
1 lb American - Midnight Wheat Malt1 lb Midnight Wheat Malt 33 550 4%
0.50 lb Briess - Special Roast0.5 lb Special Roast 33 40 2%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1%
24.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Ariana2 oz Ariana Hops Pellet 10 First Wort 0 min 33.01 100%
2 oz / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 338 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping 154 °F 154 °F 45 min
mash out Temperature 168 °F 168 °F 10 min
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: 14.08 gal (56.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.08 gal (8.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.55 qt/lb 9.2 36.8  
Mash volume with grains 11.1 44.4  
Grain absorption losses -2.97 -11.9  
Remaining sparge water volume 8.02 32.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 14.08 56.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 12.5 50  
Estimated amount in fermentor 12.5 50  
Total: 17.22 68.9
Equipment Profile Used: System Default
 
Notes

At secondary, racked to two corny kegs, one with coffee beans. After one day, did a closed pressure transfer off the beans to another purged keg.

Currently carbonating, but the coffee'd version SLAPS.

FG 1.017 but tasting nice and balanced

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  • Last Updated: 2024-09-16 23:47 UTC