Oatmeal Stout (1/25) - Beer Recipe - Brewer's Friend

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Oatmeal Stout (1/25)

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Tony Gilardi
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Friday January 10th 2025
1.061
1.015
5.9%
31.3
38.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale Ale4 lb Pale Ale 37 3.5 57.3%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 10.8%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 14.3%
0.60 lb American - Caramel / Crystal 40L0.6 lb Caramel / Crystal 40L 34 40 8.6%
10 oz United Kingdom - Black Patent10 oz Black Patent 27 525 9%
6.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 22.97 50%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 10 min 8.33 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 tsp Wyeast Yeast Nutrient Other Boil 0 min.
0.30 each Whirlfloc Fining Boil 0 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
2.625 gal strike at 166 Infusion 166 °F 154 °F 60 min
2.1 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.62 10.5  
Mash volume with grains 3.17 12.7  
Grain absorption losses -0.87 -3.5  
Remaining sparge water volume (equipment estimates 3.29 g | 13.2 qt) 2.51 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.79 g | 19.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.25 13  
Going into fermentor 3.25 13  
Total: 5.12 20.5
Equipment Profile Used: System Default
 
Notes

add 1 oz cocoa nibs at flameout
50% RO water, 50% tap water (high bicarbonates)
mash pH ~ 5.47

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  • Last Updated: 2025-01-12 15:49 UTC