Custard Oatmeal Stout - Beer Recipe - Brewer's Friend

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Custard Oatmeal Stout

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Thursday September 19th 2024
1.060
1.011
6.5%
38.3
39.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.55 kg United Kingdom - Maris Otter Pale4.55 kg Maris Otter Pale 38 3.75 77.6%
0.30 kg Belgian - Chocolate0.3 kg Chocolate 30 340 5.1%
0.31 kg Flaked Oats0.31 kg Flaked Oats 33 2.2 5.3%
0.30 kg American - Caramel / Crystal 20L0.3 kg Caramel / Crystal 20L 35 20 5.1%
0.30 kg Belgian - Roasted Barley0.3 kg Roasted Barley 30 575 5.1%
0.10 kg Smoked Malt0.1 kg Smoked Malt 37 3 1.7%
5.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hops Direct - Willamette60 g Willamette Hops Pellet 5.25 Boil 60 min 38.32 75%
20 g Crystal20 g Crystal Hops Pellet 4.3 Dry Hop 5 days 25%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g gypsum (calcium sulfate) Water Agt Mash 0 min.
6 g CaCl2 Water Agt Mash 0 min.
3 g Sodium Bicarbonate Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 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-
104.8 5.5 63.8 166.8 53.6 162.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.39 L Infusion 72 °C 45 °C 15 min
Infusion 45 °C 52 °C 30 min
52 °C 64 °C 30 min
Infusion 64 °C 72 °C 20 min
Top Off 72 °C 76 °C 5 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.4
Mash volume with grains 25.3
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 12.2 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.8
Going into fermentor 20.8
Total: 31.8  
Equipment Profile Used: System Default
"Custard Oatmeal Stout" Oatmeal Stout beer recipe by Brewer #422323. All Grain, ABV 6.52%, IBU 38.32, SRM 39.76, Fermentables: (Maris Otter Pale, Chocolate, Flaked Oats, Caramel / Crystal 20L, Roasted Barley, Smoked Malt) Hops: (Willamette, Crystal) Other: (gypsum (calcium sulfate), CaCl2, Sodium Bicarbonate, Epsom Salt)
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  • Last Updated: 2024-11-11 17:25 UTC