Honey Badger Oatmeal Stout - Beer Recipe - Brewer's Friend

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Honey Badger Oatmeal Stout

210 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Friday February 13th 2015
1.063
1.018
5.9%
23.8
29.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 43.5%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 15.2%
1.50 lb Canadian - Honey Malt1.5 lb Honey Malt 37 25 13%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 6.5%
0.75 lb Maple Syrup0.75 lb Maple Syrup - (late boil kettle addition) 30 35 6.5%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.3%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 4.3%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.53 50%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 15 min 7.29 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash --
1 tsp Irish Moss Fining Boil 15 min.
6 oz Lactose Flavor Boil 5 min.
4 tsp Yeast nutrient Other Boil 5 min.
0.75 lb Maple Syrup Flavor Boil --
2 tsp Vanilla Extract Flavor Primary --
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
Danstar Windsor Ale +1
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 3.4 oz       CO2 Level: 2.2 Volumes
 
Target Water Profile
Collierville, TN, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 8 7 2 44
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 qt Strike Temperature -- 160 °F --
31 qt Saccharification Rest Infusion -- 154 °F 90 min
31 qt Mash-out Infusion -- 168 °F 10 min
Starting Mash Thickness: 1.36 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 3.49 13.9  
Mash volume with grains 4.31 17.2  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.77 g | 23.1 qt) 5.51 22  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.76 g | 31 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.99 36
Equipment Profile Used: System Default
 
Notes

Honey Badger doesn't like yellow fizzy beer! BF calls this a Stout, I called it a Porter.

Use Instant Oatmeal instead of Flaked Oats.
Squeeze or press grain bag to get all wort possible.
Use pure Maple Syrup (not the cheap store stuff.)
Use pure Vanilla extract or two vanilla beans split & scraped in primary or secondary.

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  • Last Updated: 2017-02-05 19:18 UTC