1 Gal Weyermann Oatmeal Stout - Beer Recipe - Brewer's Friend

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1 Gal Weyermann Oatmeal Stout

214 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.03 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Sunday November 17th 2024
1.064
1.020
6.0%
39.6
34.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.68 lb German - Pilsner1.68 lb Pilsner 38 1.6 60%
5.80 oz Weyermann - Munich Type I5.8 oz Munich Type I 38 6 13%
5.50 oz German - CaraAroma5.5 oz CaraAroma 34 130 11%
5.10 oz Flaked Oats5.1 oz Flaked Oats 33 2.2 10%
2.10 oz German - Carafa III2.1 oz Carafa III 32 535 4%
0.60 oz German - Acidulated Malt0.6 oz Acidulated Malt 27 3.4 1%
0.50 oz Weyermann - Beech Smoked Barley0.5 oz Beech Smoked Barley 35 2.7 1%
46.48 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.20 g Fuggles14.2 g Fuggles Hops Pellet 4.5 Boil 60 min 29.68 54.6%
11.80 g East Kent Goldings11.8 g East Kent Goldings Hops Pellet 5 Boil 10 min 9.94 45.4%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 10 min.
0.50 g Yeast Nutrient Other Boil 10 min.
2 g Chalk Water Agt Mash 1 hr.
0.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.40 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.80 g Salt Water Agt Mash 1 hr.
0.19 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale S-33
Amount:
4 Grams
Cost:
Attenuation (avg):
68.72%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 26 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
1 gal Strike -- 154 °F 60 min
Mash-out Temperature 154 °F 170 °F 2 min
1.375 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.09 4.4  
Mash volume with grains 1.32 5.3  
Grain absorption losses -0.36 -1.5  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 1.55 6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.53 g | 14.1 qt) 2.03 8.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.4 5.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.4 g | 5.6 qt) 1.25 5  
Total: 2.64 10.6
Equipment Profile Used: System Default
"1 Gal Weyermann Oatmeal Stout" Oatmeal Stout beer recipe by Stephen Stanley. All Grain, ABV 6.03%, IBU 39.62, SRM 34.29, Fermentables: (Pilsner, Munich Type I, CaraAroma, Flaked Oats, Carafa III, Acidulated Malt, Beech Smoked Barley) Hops: (Fuggles, East Kent Goldings) Other: (Whirlfloc, Yeast Nutrient, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2024-11-17 03:33 UTC