Salted Caramel Oatmeal Stout - Beer Recipe - Brewer's Friend

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Salted Caramel Oatmeal Stout

210 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tom Giering
Hop Utilization: 96%
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Monday October 28th 2024
1.063
1.018
5.9%
0.0
38.8
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row - Toasted17 lb Pale 2-Row - Toasted 33 30 59.1%
3 lb Weyermann - Munich Type II (Dark)3 lb Munich Type II (Dark) 37 10 10.4%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 7%
1.50 lb BA Malt - Biscuit1.5 lb Biscuit 36 20 5.2%
1.25 lb Briess - Chocolate1.25 lb Chocolate 25 350 4.3%
1 lb Great Western - Crystal 75L1 lb Crystal 75L 29 75 3.5%
1 lb Briess - Roasted Barley1 lb Roasted Barley 33.1 300 3.5%
2 lb CARAMEL - Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 7%
28.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Fuggles5 oz Fuggles Hops Pellet 4.5 Boil 0 min 100%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g/l Sea salt Spice Boil 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
10.1 gal Strike 164 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.69 gal (54.75 qt). Suggest reducing initial water volume to 11.85 gal (47.41 qt) and adding 1.69 gal (6.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.17 gal (48.69 qt). Suggest reducing strike water volume to 9.86 gal (39.44 qt) and adding 0.17 gal (0.69 qt) sparge/top-off. 10.03 40.1  
Strike water volume at mash thickness of 1.5 qt/lb 10.03 40.1  
Mash volume with grains 12.17 48.7  
Grain absorption losses -3.34 -13.4  
Remaining sparge water volume (equipment estimates 7.1 g | 28.4 qt) 6.06 24.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.54 g | 54.2 qt) 12.5 50  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.09 64.4
Equipment Profile Used: System Default
"Salted Caramel Oatmeal Stout" American Stout beer recipe by Tom Giering. All Grain, ABV 5.86%, IBU 0, SRM 38.79, Fermentables: (Pale 2-Row - Toasted, Munich Type II (Dark), Rolled Oats, Biscuit, Chocolate, Crystal 75L, Roasted Barley, Cane Sugar) Hops: (Fuggles) Other: (Sea salt)
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  • Last Updated: 2024-10-28 05:14 UTC