Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

324 calories 33.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 75 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: rawlus
Calories: 324 calories (Per 12oz)
Carbs: 33.7 g (Per 12oz)
Created: Thursday October 1st 2015
1.097
1.025
9.5%
51.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.25 lb United Kingdom - Pale 2-Row12.25 lb Pale 2-Row 38 2.5 66.7%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 9.5%
1.75 lb Flaked Barley1.75 lb Flaked Barley 32 2.2 9.5%
12 oz United Kingdom - Chocolate12 oz Chocolate 34 425 4.1%
12 oz United Kingdom - Dark Crystal 80L12 oz Dark Crystal 80L 33 80 4.1%
9 oz United Kingdom - Roasted Barley9 oz Roasted Barley 29 550 3.1%
9 oz United Kingdom - Black Patent9 oz Black Patent 27 525 3.1%
294 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Nugget0.8 oz Nugget Hops Pellet 12.8 Boil 60 min 32.48 57.1%
0.60 oz Nugget0.6 oz Nugget Hops Pellet 12.8 Boil 30 min 18.72 42.9%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
6 g Gypsum Water Agt Mash --
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 446 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Oatmeal Coffee Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 6 2 70 3 120
Ca = 48 ppm
Mg = 6 ppm
Na = 2 ppm
Cl = 70 ppm
SO4 = 3 ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 gal mash in Temperature -- 151 °F 60 min
mash out Temperature -- 169 °F 15 min
2.3 gal sparge Fly Sparge -- 169 °F 15 min
Starting Mash Thickness: 0.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.7 qt/lb 3.22 12.9  
Mash volume with grains 4.69 18.7  
Grain absorption losses -2.3 -9.2  
Remaining sparge water volume (equipment estimates 6.36 g | 25.4 qt) 6.63 26.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.3 29.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.1 20.4  
Going into fermentor 5.1 20.4  
Total: 9.85 39.4
Equipment Profile Used: System Default
 
Notes

Treat with 6g gypsum
Mash in 151F (66C) for 60min 6.9gal water
Mash out 169F (76C) for 15min
Sparge 169F (76C) 2.3 gal water
Targed pre-boil SG 1.065

Boil for 75min
whirlpool and flameout steep for 10min

Chill wort to 66F (19C) before pitching yeast
Aerate with O2 for 90 seconds and pitch WLP051 (California V)
Pitch rate 294Billion cells - create starter if necessary

Ferment at 68F (20C) until 1.033 SG
then raise fermentation to 72F (22C) for additional 14days
After 14 days, crash cool by dropping temp in 5F (3C) per day increments until 32F (0C) is reached.
Hold at 32F (0C) for 5-7days then add cold brew coffee to taste

Cold Brew coffee: Soak 4oz (112g) coarsly ground coffee in 16fl oz (473ml) of pre-boiled then chilled water for 12-24 hours. Strain cold brew coffee through coffee filter. Add this extract to keg to taste.

Carbonate to 2.2vol CO2

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  • Last Updated: 2015-10-18 13:12 UTC