Honey Badger Vanilla Oatmeal Stout - GF - Beer Recipe - Brewer's Friend

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Honey Badger Vanilla Oatmeal Stout - GF

194 calories 22.5 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: 6.6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Redleg Ed - Artillery Brewing
Rating:
5.00 (1 Review)

Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday September 29th 2015
1.058
1.018
5.3%
26.2
34.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Golden Promise7 lb Golden Promise 37 3 62.2%
18 oz Flaked Oats18 oz Flaked Oats 33 2.2 10%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 8.9%
10 oz Belgian - Chocolate10 oz Chocolate - (late boil kettle addition) 30 340 5.6%
6 oz American - Blackprinz6 oz Blackprinz - (late boil kettle addition) 36 500 3.3%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 4.4%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 4.4%
2 oz American - Dark Chocolate2 oz Dark Chocolate - (late boil kettle addition) 29 420 1.1%
180 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.2 Boil 60 min 26.18 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Baking Soda - MASH ONLY Water Agt Mash --
2.30 g CaCl - MASH ONLY Water Agt Mash --
1.93 g Gypsum - MASH ONLY Water Agt Mash --
0.56 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
4 tsp Yeast Energizer Other Boil 10 min.
1 each Whirlfloc Fining Boil 5 min.
12 oz Bourbon - Maker's Mark Flavor Primary 7 days
1.50 oz Med Toast Oak Chips Flavor Primary 7 days
2 tsp Vanilla Extract Flavor Primary 7 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Kegging       Amount: 15 PSI CO2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Bru'n Black Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 140
Bru'n Water Black & Full, expected pH = 5.51
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Strike Temperature -- 165 °F --
4.7 gal Sacch Rest Infusion -- 156 °F 60 min
4.7 gal Add Dark grains & Mash Out Infusion -- 168 °F 10 min
3 gal From Cooler Sparge -- 165 °F 30 min
Starting Mash Thickness: 1.37 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.37 qt/lb 3.85 15.4  
Mash volume with grains 4.75 19  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 4.4 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.6 26.4  
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: 8.26 33
Equipment Profile Used: System Default
 
Notes

Based this from Lorena "Yooper" Evans, http://www.homebrewtalk.com/showthread.php?t=210376. Tweaked using a different yeast, some of the grains I have on hand, then I'll add Vanilla, Oak & Bourbon. Batch #1 I subbed 1 oz EKG @ 7.2AA for IBU 0 27.1. Didn't have Willamette.

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  • Last Updated: 2017-02-21 00:08 UTC