Ballast point Oatmeal Stout - Beer Recipe - Brewer's Friend

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Ballast point Oatmeal Stout

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.68 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Saturday January 18th 2025
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1.064
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38.2
33.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.40 lb Simpsons - Maris Otter pale9.4 lb Maris Otter pale 38 2.4 71.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.6%
0.75 lb Briess - Caramel Munich 60L0.75 lb Caramel Munich 60L 35.4 60 5.7%
0.75 lb Briess - Dark Chocolate Malt0.75 lb Dark Chocolate Malt - (late mash tun addition) 33 420 5.7%
0.50 lb Briess - Roasted Barley0.5 lb Roasted Barley - (late mash tun addition) 33.1 300 3.8%
0.75 lb Briess - Victory Malt0.75 lb Victory Malt 34.5 28 5.7%
13.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - East Kent Golding2 oz East Kent Golding Hops Pellet 6.2 Boil 60 min 38.19 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
5.60 ml Lactic acid 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:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.26 gal Strike 162 °F 152 °F 60 min
3.36 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.26 21  
Mash volume with grains 6.31 25.2  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.68 26.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.68 g | 26.7 qt) 6 24  
Total: 9.14 36.6
Equipment Profile Used: System Default
"Ballast point Oatmeal Stout" American Stout beer recipe by Nassos. All Grain, ABV 6.39%, IBU 38.19, SRM 33.33, Fermentables: (Maris Otter pale, Flaked Oats, Caramel Munich 60L, Dark Chocolate Malt, Roasted Barley, Victory Malt) Hops: (East Kent Golding) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2025-01-18 10:18 UTC