OATMEAL STOUT - Beer Recipe - Brewer's Friend

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OATMEAL STOUT

3979 calories 401.1 g 6 L
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.34 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 60% (brew house)
Source: manuel rodriguez
Calories: 3979 calories (Per 6L)
Carbs: 401.1 g (Per 6L)
Created: Sunday September 15th 2024
1.071
1.017
7.1%
26.6
78.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,500 g Castle Malting - Château Pale Ale1500 g Château Pale Ale 38 7.58 54.7%
496 g Flaked Oats496 g Flaked Oats 33 4.37 18.1%
150 g Weyermann - Carafa Special Type 1 150 g Carafa Special Type 1 29.9 905.81 5.5%
125 g Simpsons - Brown Malt125 g Brown Malt 32 499.99 4.6%
114.76 g Castle Malting - Château Cara Gold114.76 g Château Cara Gold 34 118.59 4.2%
100 g Weyermann - Carapils100 g Carapils 34.5 4.11 3.6%
100 g Castle Malting - Château Melano100 g Château Melano 35.88 81.23 3.6%
100 g Castle Malting - Château Wheat Blanc100 g Château Wheat Blanc 38 3.31 3.6%
30 g Maltodextrin30 g Maltodextrin 39 1.1%
25 g Castle Malting - Château Roasted Barley25 g Château Roasted Barley 30 1151.32 0.9%
2,740.76 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Northern Brewer9 g Northern Brewer Hops Pellet 7.8 Boil 45 min 24.69 47.4%
10 g Willamette10 g Willamette Hops Pellet 4.5 Whirlpool at 90 °C 5 min 1.93 52.6%
19 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cocao Nibs Flavor Mash 90 min.
1.20 g Baking Soda Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.33 g Citric acid Water Agt Mash 1 hr.
3.06 g Citric acid Water Agt Sparge 1 hr.
2 g Irish Moss Fining Boil 15 min.
0.30 g Servomyces Water Agt Boil 15 min.
8 g Vanilla Bean Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
13 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 121 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 22.6 g       Temp: 18 °C       CO2 Level: 1.65 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
7.83228 L Strike 68 °C 64 °C 60 min
6.05394 L Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.1
Mash volume with grains 9.9
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 8.3 L) 6.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 12.8 L) 11.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 7.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 7
Total: 14.9  
Equipment Profile Used: System Default
"OATMEAL STOUT" Oatmeal Stout beer recipe by manuel rodriguez. All Grain, ABV 7.05%, IBU 26.62, SRM 78.14, Fermentables: (Château Pale Ale, Flaked Oats, Carafa Special Type 1 , Brown Malt, Château Cara Gold, Carapils, Château Melano, Château Wheat Blanc, Maltodextrin, Château Roasted Barley) Hops: (Northern Brewer, Willamette) Other: (Cocao Nibs, Baking Soda, Calcium Chloride (dihydrate), Citric acid, Irish Moss, Servomyces, Vanilla Bean)
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  • Last Updated: 2024-11-18 15:44 UTC