Oatey Bagoatey stout - Beer Recipe - Brewer's Friend

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Oatey Bagoatey stout

189 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday August 5th 2015
1.057
1.015
5.4%
34.1
38.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 68.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.5%
12 oz American - Blackprinz12 oz Blackprinz 36 500 6.4%
10 oz American - Caramel / Crystal 60L10 oz Caramel / Crystal 60L 34 60 5.3%
10 oz Canadian - Honey Malt10 oz Honey Malt 37 25 5.3%
8 oz American - Chocolate8 oz Chocolate 29 350 4.3%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.1%
188 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 22.8 50%
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 15 min 11.31 50%
1 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Aurora, CO Municipal Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 12 46 47 65 145
Filtered all water through a charcoal filter. Added a total of 1.5 tsp of calcium chloride and 1 tsp of gypsum salt half in each mash and sparge water. Added 7.5 ml of lactic acid to mash this brought my mash pH to 5.4 was shooting for 5.3
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.62 g | 14.5 qt) 2.08 8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.22 28.9
Equipment Profile Used: System Default
 
Notes

Ended up with an OG of 1.059 pitched yeast into both fermenters and fermented at 66 degrees

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  • Last Updated: 2015-10-05 16:08 UTC