Oats Stout #2 - Beer Recipe - Brewer's Friend

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Oats Stout #2

189 calories 22.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nagrand
Calories: 189 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Tuesday December 16th 2014
1.061
1.019
5.6%
22.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pale Ale3 kg Pale Ale 39 2.3 50.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.5%
0.30 kg German - CaraAroma0.3 kg CaraAroma 34 130 5.1%
0.40 kg Belgian - Chocolate0.4 kg Chocolate 30 340 6.8%
0.70 kg Canadian - Munich Light0.7 kg Munich Light 34 10 11.9%
0.40 kg Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.8%
0.10 kg German - Melanoidin0.1 kg Melanoidin 37 25 1.7%
0.50 kg German - Roasted Barley0.5 kg German - Roasted Barley 29 430 8.5%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Goldings30 g Goldings Hops Pellet 4.8 Boil 60 min 16.33 50%
30 g Goldings30 g Goldings Hops Pellet 4.8 Boil 10 min 5.92 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirltable Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 258 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 52 °C 20 min
22 L Infusion -- 68 °C 50 min
22 L Infusion -- 78 °C 15 min
10 L Sparge -- 80 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14.3 L) 12.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 28.7 L) 27
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

0621
11:55 mash in

13:30 boil
14:20 100 30g hops
15:05 20g hops wirl
15:20 end

1.050

2014-0629- 1.012
18:35

20141116
15L
1.018
300g milk sugar
150 corn sugar

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  • Last Updated: 2014-12-17 16:00 UTC