Damn Kids Oatmeal Stout - Beer Recipe - Brewer's Friend

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Damn Kids Oatmeal Stout

235 calories 24.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rhoobarb on HBT
Calories: 235 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
URL: http://www.homebrewtalk.com/showthread.php?t=49282
Created: Wednesday May 27th 2015
1.076
1.020
7.4%
36.4
38.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.34 kg United Kingdom - Maris Otter Pale4.34 kg Maris Otter Pale 38 3.75 66.1%
1.22 kg Flaked Oats1.22 kg Flaked Oats 33 2.2 18.6%
0.37 kg German - Carafa III0.37 kg Carafa III 32 535 5.6%
0.26 kg German - CaraMunich II0.26 kg CaraMunich II 34 46 4%
119.58 g Belgian - Chocolate119.58 g Chocolate 30 340 1.8%
0.26 kg Lactose (Milk Sugar)0.26 kg Lactose (Milk Sugar) 41 1 4%
6.57 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.81 g Columbus14.81 g Columbus Hops Pellet 15 Boil 60 min 27.76 50%
7.41 g Perle7.41 g Perle Hops Pellet 8.2 Boil 30 min 5.84 25%
7.41 g Perle7.41 g Perle Hops Pellet 8.2 Boil 10 min 2.75 25%
29.63 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Add 5g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 69 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.9 L) 36.5
Mash volume with grains (equipment estimates 37.1 L) 40.7
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.8 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Volume into fermentor 20
Total: 36.5  
Equipment Profile Used: System Default
 
Notes



  • At least a day prior to brewing, roast the flaked oats in a 300oF oven for ~30-45 mins. with the door ajar. Cool in a paper bag overnight.

    Mash grains in ~5.5 gallons water at 156oF for 60 minutes. Recirculate until clear. Sparge with ~7gallons of 170o F water. Add hops, dextrose powder and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast.
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  • Last Updated: 2015-05-28 07:12 UTC