The TOMJaC Stout - Beer Recipe - Brewer's Friend

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The TOMJaC Stout

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MT
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday April 28th 2015
1.052
1.013
5.0%
37.0
88.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 8.51 62%
400 g United Kingdom - Roasted Barley400 g Roasted Barley 29 1466.21 6.2%
400 g United Kingdom - Chocolate400 g Chocolate 34 1132.64 6.2%
300 g German - CaraMunich I300 g CaraMunich I 34 102.58 4.7%
250 g Rice Hulls250 g Rice Hulls 0 3.9%
100 g United Kingdom - Crystal 90L100 g Crystal 90L 33 238.67 1.6%
1 kg Toasted Pinhead Oats1 kg Toasted Pinhead Oats 30 1.17 15.5%
6,450 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Leaf/Whole 14.4 Boil 60 min 37.03 100%
25 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g CALCHL Water Agt Mash 1 hr.
5 g CALSUL Water Agt Mash 1 hr.
3 g CHALK Water Agt Mash 1 hr.
1.20 g PFT Fining Boil 15 min.
50 g Mocha Java Coffee Beans Other Primary 24 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stouts, Porters and Milds
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 20 50 150 100 122
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Main Mash Infusion -- 68 °C 60 min
17 L #1 Sparge -- 75 °C 15 min
10 L #2 Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.1
Mash volume with grains 20.4
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 22.1 L) 25.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 41.4  
Equipment Profile Used: System Default
 
Notes

Another one from Michael Tonsmeire

http://www.themadfermentationist.com/2012/06/toasted-oat-coffee-stout.html

I need to toast the oats myself as in the UK we cant get the Country Choice Old Fashioned oats

The 50g of crushed coffee beans will go into the primary FV for 24 hours and then I shall keg the beer

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  • Last Updated: 2015-05-20 15:27 UTC