OATMEAL STOUT - Beer Recipe - Brewer's Friend

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OATMEAL STOUT

3916 calories 385.7 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: 11.37 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Source: manuel rodriguez
Calories: 3916 calories (Per 6L)
Carbs: 385.7 g (Per 6L)
Created: Sunday September 15th 2024
1.070
1.016
7.1%
25.5
39.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Castle Malting - Château Pale Ale1500 g Château Pale Ale 38 3.4 55.3%
496.42 g Flaked Oats496.42 g Flaked Oats 33 2.2 18.3%
150 g Weyermann - Carafa Special Type 1 150 g Carafa Special Type 1 29.9 340 5.5%
125 g Simpsons - Brown Malt125 g Brown Malt 32 187.93 4.6%
114.76 g Castle Malting - Château Cara Gold114.76 g Château Cara Gold 34 45 4.2%
100 g Weyermann - Carapils100 g Carapils 34.5 2.1 3.7%
100 g Castle Malting - Château Melano100 g Château Melano 35.88 31 3.7%
100 g Castle Malting - Château Wheat Blanc100 g Château Wheat Blanc 38 1.8 3.7%
25 g Castle Malting - Château Roasted Barley25 g Château Roasted Barley 30 432 0.9%
2,711.18 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Willamette12 g Willamette Hops Pellet 4.5 Boil 45 min 18.13 48%
13 g Northern Brewer13 g Northern Brewer Hops Pellet 7.8 Boil 5 min 7.39 52%
25 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Baking Soda 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.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 90 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
8.13 L Strike 69 °C 64 °C 60 min
7.24 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
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7 L) 8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 15  
Equipment Profile Used: System Default
"OATMEAL STOUT" Oatmeal Stout beer recipe by manuel rodriguez. All Grain, ABV 7.05%, IBU 25.53, SRM 39.66, Fermentables: (Château Pale Ale, Flaked Oats, Carafa Special Type 1 , Brown Malt, Château Cara Gold, Carapils, Château Melano, Château Wheat Blanc, Château Roasted Barley) Hops: (Willamette, Northern Brewer) Other: (Calcium Chloride (dihydrate), Baking Soda, Citric acid)
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  • Last Updated: 2024-09-17 07:13 UTC