Oreo Cookie Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oreo Cookie Oatmeal Stout

253 calories 31.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.48 gallons
Post Boil Size: 15.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: William
Hop Utilization: 98%
Calories: 253 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Saturday August 15th 2015
1.075
1.026
6.5%
0.0
43.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Avangard - Pale 2-Row20 lb Pale 2-Row 37 2 45.5%
7 lb Flaked Oats7 lb Flaked Oats 33 2.2 15.9%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 6.8%
3 lb Proximity - Chocolate Malt3 lb Chocolate Malt 32 350 6.8%
2.50 lb Briess - Caramel Malt - 60L2.5 lb Caramel Malt - 60L 35.4 60 5.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 2.3%
1.50 lb United Kingdom - Black Patent1.5 lb Black Patent 27 525 3.4%
5 lb Lactose (Milk Sugar)5 lb Lactose (Milk Sugar) 41 1 11.4%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 2.3%
44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 15 Boil 0 min 50%
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 3.2 Boil 0 min 50%
6 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 362 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 122 °F 20 min
-- 148 °F 20 min
-- 153 °F 20 min
-- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.73 gal (66.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.73 gal (18.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.31 gal (61.23 qt). Suggest reducing strike water volume to 8.88 gal (35.52 qt) and adding 3.31 gal (13.23 qt) sparge/top-off. 12.19 48.8  
Strike water volume at mash thickness of 1.25 qt/lb 12.19 48.8  
Mash volume with grains 15.31 61.2  
Grain absorption losses -4.88 -19.5  
Remaining sparge water volume (equipment estimates 9.27 g | 37.1 qt) 10.02 40.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 16.73 g | 66.9 qt) 17.48 69.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 15 g | 60 qt) 15.5 62  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.5 g | 62 qt) 15 60  
Total: 22.21 88.8
Equipment Profile Used: System Default
 
Notes



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  • Last Updated: 2022-07-30 17:52 UTC