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Stout

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel T
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday March 1st 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Riverbend Malt - Pilsner3.5 lb Pilsner 37 1.9 29.2%
3.50 lb Riverbend Malt - Munich - Light 10L3.5 lb Munich - Light 10L 37 10 29.2%
3 lb Proximity - Malted Oats3 lb Malted Oats 29.9 2.5 25%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 8.3%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Perle14 g Perle Hops Pellet 8.6 First Wort 0 min 16.55 48.3%
15 g Perle15 g Perle Hops Pellet 8.6 Boil 30 min 12.39 51.7%
29 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
0.25 tsp Yeast Nutrient Other Boil 5 min.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
5.7 gal Strike 157 °F 147 °F 30 min
1.25 gal Sparge 212 °F 158 °F 30 min
Starting Mash Thickness: 1.9 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.9 qt/lb 5.7 22.8  
Mash volume with grains 6.66 26.6  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.09 g | 12.4 qt) 2.59 10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.54 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.29 33.2
Equipment Profile Used: System Default
"Stout" Oatmeal Stout beer recipe by Daniel T. All Grain, ABV 5.68%, IBU 28.94, SRM 38.9, Fermentables: (Pilsner, Munich - Light 10L, Malted Oats, Roasted Barley, CaraMunich I) Hops: (Perle) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Yeast Nutrient, Whirlfloc)
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  • Last Updated: 2025-03-02 14:54 UTC