Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

176 calories 19.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday October 4th 2015
1.053
1.015
5.0%
26.8
29.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
1 lb American - Chocolate1 lb Chocolate 29 350 11.1%
7 lb Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light 35 4 77.8%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 26.8 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Munton and Fison
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 qt Sparge -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.19 g | 24.8 qt) 2.66 10.6  
Mash volume with grains (equipment estimates 6.19 g | 24.8 qt) 2.82 11.3  
Grain absorption losses (steeping) -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.66 10.6
Equipment Profile Used: System Default
 
Notes

Partial Mash Steps:
1) Place specialty grains into a muslin bag.
2) Add 2.5 quarts heated water to slow cooker.
3) Set sous-vide temperature controller to 154 degrees.
4) Mash grains for 2.5 hours.
5) Heat 5 quarts water to 170 degrees.
6) Pour mash into brew kettle.
7) Sparge the grain. Hold the grain over the wort in the kettle. Slowly pour the 170° F sparge water through the grain, one quart at a
time, until it’s gone. Collect the sparge water along with the wort in the boil kettle. When finished, you may discard the grain.

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  • Last Updated: 2015-10-04 14:33 UTC