Mc Quakers Oatmeal Stout - Beer Recipe - Brewer's Friend

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Mc Quakers Oatmeal Stout

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brewing Classic Styles
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday May 16th 2015
1.060
1.015
5.9%
38.4
38.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Gladfield Pale Ale2.5 kg Gladfield Pale Ale 35 4.6 72.7%
0.26 kg Rolled Oats0.26 kg Rolled Oats 28 2 7.6%
0.20 kg Gladfield Light Chocolate0.2 kg Gladfield Light Chocolate 34 350 5.8%
0.20 kg Victory0.2 kg Victory 30 25 5.8%
0.14 kg Gladfield Dark Crystal0.14 kg Gladfield Dark Crystal 34 70 4.1%
0.14 kg Gladfield Roasted Barley0.14 kg Gladfield Roasted Barley 34 488 4.1%
3.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Willamette35 g Willamette Hops Pellet 5.1 Boil 60 min 38.42 100%
35 g / $ 0.00
 
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:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.6
Mash volume with grains 13.7
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 13 L) 7.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 20.7 L) 15
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Going into fermentor 12
Total: 18.9  
Equipment Profile Used: System Default
 
Notes


Brewing notes:
Used about 38g of Willamette original recipe is Kent Goldings.
Nice dark red colour in the wort.
Got 1.057 at 14L and ended up with OG: 1.06.
Pitched at 22c.
Day 1:
Ended up running hot as on day 1.
Left in a cool room it was 22 for most of day without heat or blanket.
Day 2: Fermenting at 20, krausen might have fallen.
Day 3: Slowed considerably, krausen gone and its at 1.028.

If the mash was 70c -> FG 1.018
72c -> 1.022 which is still ok but getting sweet. Should be at most 1.018 for this style. Recipe says it should be 1.015.
Perhaps it best to keep temps rising and start low with US04.

RECIPE: MCQUAKER'S OATMEAL STOUT OG: 1.055 (13.5 °P) FG: 1.016 (4.1 °P) ADF: 70% IBU: 36 Color: 35 SRM (69 EBC) Alcohol: 5.1% ABV (4.0% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.047 (11.6 °P) Percent English Pale Ale LME (3.5 °L) 6.8 lbs. (3.08kg) 66.0

Steeping Grains
Flaked Oats (1 °L) 1.0 lb. (0.45kg) 9.7 Chocolate Malt (350 °L) 0.75 lb. (340g) 7.3 Victory Malt (28 °L) 0.75 lb. (340g) 7.3 Crystal (80 °L) 0.5 lb. (227g) 4.9 Black Roasted Barley (500 °L) 0.5 lb. (227g) 4.9

Hops IBU
Kent Goldings 5% AA, 60 min. 1.8 oz. (51g) 36.1

Yeast White Labs WLP002 English Ale, Wyeast 1968 London ESB, or Fermentis Safale S-04 Fermentation and Conditioning Use 11 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 2 to 2.5 volumes.

Partial Mash Option Reduce the English extract to 5.4 lbs. (2.45kg). Mash all of the grains, including the oats, along with 2 lbs. (0.9kg) of American two-row

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  • Last Updated: 2015-09-24 03:32 UTC